Creamy Spinach Béchamel

Spinach:

1. Defrost spinach: If using frozen spinach, place it in a pot, add about ¼ cups water, and let it thaw slowly on low heat. Or you can leave the spinach to thaw before you start cooking. Stir from time to time. When thawed, continue cooking for about 5 minutes or until the spinach is soft. Let drain in a colander.1 lb frozen spinach/ 450 g
2. If using fresh spinach, remove the stems and chop the spinach very roughly. Wash it and place it in a large pot, let it wilt, and cook for a few minutes until soft. Let drain in a colander.

Béchamel sauce:

1. Heat milk: In the meantime, make the Béchamel sauce. Heat the milk slightly in a heatproof jug (or heat in a saucepan and pour in a jug).1 cup full-fat milk/ 250 ml
2. Melt the butter in a non-stick saucepan. Sprinkle the flour on top and let it get slightly golden while stirring all the time, about 1-2 minutes. 2 tablespoons butter + 2 ½ tablespoons all-purpose flour
3. Slowly start adding the milk, while whisking continuously. Add the vegetable broth slowly as well, and keep whisking.1 cup vegetable broth 250 ml
4. Simmer Bechamel: Bring to a simmer and let the sauce thicken on low heat; this will take about 5 minutes; continue to stir. The sauce should be thick and coat the back of a wooden spoon. Add some nutmeg and salt and pepper to taste.some nutmeg + fine sea salt and pepper
5. Add spinach to sauce: Mix the drained spinach and the Béchamel sauce together. Add the lemon juice and the finely grated garlic cloves. Stir well and adjust the taste again with salt, pepper, nutmeg, and lemon juice. Serve hot as suggested above.2 large garlic cloves + 4 teaspoons fresh lemon juice