Ingredients
4
6-ounce bags baby spinach leaves
2
tbsp (1/4 stick) butter
1/2
dried small red chile, such as Japones or de árbol
1/4
tsp black peppercorns
1/4
cup all purpose flour
Directions
1.
Bring 1/4 cup water to boil in large pot. Add half of spinach to pot; toss until wilted but still bright green, about 3 minutes. Add remaining spinach and toss until just wilted. Transfer spinach to strainer set over large bowl. Press on spinach to release all liquid. Transfer spinach to work surface; coarsely chop. (Can be prepared 1 day ahead. Cover and refrigerate.)
2.
Melt butter in heavy medium saucepan over medium heat. Add onion, bay leaf, dried chile, and peppercorns; sauté until onion is soft but not brown, about 3 minutes. Whisk in flour and salt. Cook until mixture is pale gold and has nutty aroma, whisking constantly, about 3 minutes. Gradually whisk in milk. Boil until thick, stirring constantly, about 2 minutes. Strain béchamel sauce into medium bowl.
3.
Heat cream in heavy medium saucepan over medium heat until just simmering. Add béchamel; whisk until mixture is smooth and begins to simmer. Add spinach and stir until heated through. Season to taste with salt and pepper.
4.
Test-kitchen tip: Be sure to remove as much water as you can from the cooked spinach (otherwise the finished dish may be watery, rather than creamy).
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