Creamed Spinach

Creamed Spinach

Taken from Wolfgang Puck's Masterclass.

Ingredients:

900g spinach

2 tbsp olive oil

2 cups bechamel sauce

1 tsp salt

0.5 tsp black pepper

Instructions:

1) Heat up some olive oil on a pan on medium heat. 

2) Add the spinach in, bit by bit, and cook until wilted (but not soggy). It should take around 2 to 3 minutes. Add a little bit of water if required.

3) Chop the spinach as finely as possible, and place it in a pot.

4) Warm the bechamel sauce, and gradually add it into the spinach while mixing. If the sauce becomes too thick, you can add a little bit of milk.

5) Season with salt and pepper, and serve.