The green béchamel is a simple variant of the classic béchamel obtained by using (usually) spinach, which provide a good green color and are finely blended. Alternatively, other cooked herbs can be used, such as chard (but I’d like to try with other herbs, like nettle).
My first green béchamel with spinach dates back, like many of my recipes, to when my children were small, during that period when I was constantly experimenting with recipes with hidden vegetables everywhere. 😅 And it worked. 😊
Over time, one of the two children became a fan of spinach (incredible!!) while Flavia did not, she remained firm in her anti-cooked-herbs stance, leaving me only the small concession of being able to add them – duly blended – in some preparations like savory pies, vegetable soups, and this green béchamel. It can be used in various recipes.
The most popular recipe in our house is the one you are thinking of now… yessss I know! I know you are thinking of lasagna! 😃
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Below I leave you the links to other béchamels present here on the blog, and to two recipes where I recommend trying to use the green béchamel with spinach: 😉👇
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
👉 For this recipe, I used the classic béchamel (with butter, cooked on the stovetop) but it can also be easily made with béchamel cooked in the microwave.
- béchamel (made with 2 cups of milk)
- 2.8 oz cooked spinach (weighed after cooking)
Tools
- Saucepan
- Immersion Blender
- Spoon
- Colander
- Pan with lid
Steps
Prepare the béchamel following the basic recipe.
Wash and cook the spinach.
For cooking the spinach, a few minutes are enough if they are tender (no more than 10 minutes if large), cook them with the lid closed and with the only residual water from draining.
Once the spinach is cooked, drain them in a sieve or a colander and press them with the back of a spoon to remove excess water.
👉 To obtain 2.8 oz of cooked spinach, you need to cook about 5.3 oz of raw spinach. The yield from raw to cooked can vary for several reasons, which is why I indicated the weight of the cooked spinach.
👉 It goes without saying that the amount of spinach can be adjusted according to taste and according to the intensity of the green color you want to achieve.
Pour the spinach into the béchamel and blend everything with an immersion blender.
The green béchamel with spinach is ready to be used!
Tips without salt
I remind you that I cook without added salt. 😊
If you are interested in reducing or eliminating salt, always remember to:
▫ Gradually decrease the salt, the palate must gradually get used to it and should not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▫ Use my vegetable granules without salt and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that don’t disperse flavors (grill, pouch, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally allow yourself a break from the rule. It’s good for the mood and helps to persevere.
If you do not want, or cannot, give up salt:
▫ You can still try my recipes by salting according to your habits.
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On the WhatsApp channel and on Instagram, on the Facebook page, in Pinterest, in my two groups: The Catia Group, in the kitchen and beyond and Just what I was looking for! and if you want… subscribe to my Newsletter
