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Spinach with light bechamel sauce recipe

Spinach recipe with light bechamel

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Who said eating healthy was boring? Surely, someone who does not know this delicious recipe for spinach with light bechamel, a perfect combination to delight your palate without neglecting your figure. On Easyrecipe.top We invite you to prepare this dish that will change your concept of bechamel sauce forever.

These spinach with light bechamel they are the ideal garnish for any of your meals, but we recommend that you accompany them with a delicious baked chicken with apple or with an exquisite prawn carpaccio. No matter which option you choose, these spinach are so delicious that you can even eat them on their own. Take advantage!


  • 750 gr of spinach
  • 2 teeth of Garlic
  • 1 onion
  • 2 slices of Iberian ham
  • Oil
  • Salt
  • Black pepper

For the light bechamel sauce:

  • 1 tablespoon of cornstarch
  • 300 ml of skimmed milk
  • 1/2 onion
  • 1 tablespoon of extra virgin olive oil
  • Salt
  • Pepper
  • Nutmeg

Preparation of spinach with light bechamel

  1. The first thing you should do is fry the onion and garlic. To do this, peel them and cut them as small as you can. As soon as it is done, pour a little oil in a pan and, when it is hot, add the onion and garlic.
  2. Cook the onion and garlic over medium heat until you notice that the onion is golden and transparent. Then, add the spinach and stir so that all the ingredients are integrated. Add a little water without covering the spinach, cover the pan and cook for 15 minutes over low heat.
  3. To prepare the light béchamel, dilute the cornstarch in 100 milliliters of skim milk stirring with a spoon and reserve the rest of the milk for later. Make sure there are no clumps of cornstarch left in the mixture.
  4. In a frying pan, add olive oil and when it is hot add the 1/2 onion previously grated. When the onion is transparent, add the milk that you had reserved. Let it cook for 15 minutes over low heat, without the milk coming to a boil.
  5. Then you must add the milk and cornstarch mixture little by little. Constantly stir the preparation so that it does not make lumps and keep the heat low. Add salt, pepper, and nutmeg to taste. Keep stirring the preparation to integrate all the ingredients well.
  6. Then, bring the mixture to a boil for 3 minutes so that it thickens a little, since once it is cold it will take on a better consistency.
  7. Serve a portion of sautéed spinach on a plate and top it with a good amount of light béchamel. Now you can taste your delicious spinach with light bechamel!

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