The green bechamel is a simple variation of the classic bechamel obtained by using (usually) spinach, which gives it a nice green color and is finely blended. Alternatively, other cooked herbs can also be used, like chard (but I would also like to try with other herbs, such as nettle).
My first green bechamel with spinach dates back, like many of my recipes, to when my children were small, during that period when I constantly experimented with recipes with hidden vegetables everywhere. 😅 And it worked. 😊
Over time, one of the children became a spinach enthusiast (incredible!!) while Flavia did not, she remained firm in her anti-cooked herb stance, only allowing me the small concession to add them – properly blended – into some preparations like savory pies, vegetable soups, and this green bechamel. Which can be used in various recipes.
The most popular recipe is undoubtedly the one you are thinking of right now… yes, yes, yes, I know! I know you’re thinking of lasagna! 😃
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Below I leave you the links to other bechamels present here on the blog, and to two recipes in which I recommend trying to use the green spinach bechamel: 😉👇
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
👉 For this recipe, I used the classic bechamel (with butter, cooked on the stove) but it can easily be made with bechamel cooked in the microwave.
- bechamel (portion made with 500 ml of milk)
- 2.8 oz cooked spinach (weighed cooked)
Tools
- Saucepan
- Immersion Blender
- Spoon
- Colander
- Pan with lid
Steps
Prepare the bechamel following the basic recipe.
Wash and cook the spinach.
Cooking the spinach takes only a few minutes if they are tender (no more than 10 minutes if large), cook them with the lid closed and with only the residual water from draining.
Once the spinach is cooked, drain it in a sieve or colander and press it with the back of a spoon to remove excess water.
👉 To obtain 2.8 oz of cooked spinach, about 5.3 oz of raw spinach is needed. The yield from raw to cooked can vary for different reasons, which is why I indicated the weight of the cooked spinach.
👉 Of course, the amount of spinach can be adjusted according to taste and the intensity of the green color you want to achieve.
Pour the spinach into the bechamel and blend everything with an immersion blender.
The green bechamel with spinach is ready to be used!
Salt-Free Tips
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 get used to it slowly and should not notice the progressive reduction.
▫ Use spices. Chili pepper, 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 fruit. Garlic, onion, lemon, orange…
▫ Use my vegetable granules without salt and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking methods that require water; prefer methods that do not disperse flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally break the rule. It’s good for the mood and helps persistence.
If you don’t want to, or can’t, give up salt:
▫ You can still try my recipes by salting according to your habits.
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In the WhatsApp channel and on Instagram, on the Facebook page, in Pinterest, in my two groups: Catia’s group, in the kitchen and beyond and Exactly what I was looking for! and if you like… subscribe to my Newsletter
