The green béchamel is a simple variant of the classic béchamel obtained by using (usually) spinach, which gives a nice green color and is finely blended. Alternatively, you can also use other cooked herbs, like Swiss chard (but I would also like to try with other herbs, such as nettle).
My first green béchamel with spinach dates back, like many of my recipes, to when my children were small, during that time when I was constantly experimenting with recipes hiding vegetables everywhere. 😅 And it worked. 😊
Over time, one of the two children became a spinach enthusiast (incredible!!) while Flavia did not; she remained steadfast in her anti-cooked herbs stance, allowing me only the small concession of being able to add them – duly blended – in some preparations like savory pies, vegetable purees, and this green béchamel. It can be used in various recipes.
The most popular recipe is undoubtedly the one you are thinking of right now… yes, I know! I know you’re thinking of lasagna! 😃
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Below you will find the links to the other béchamels present here on the blog, and to two recipes where I recommend trying to use the green spinach béchamel: 😉👇
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
👉 For this recipe, I used classic béchamel (with butter, cooked on the stovetop) but it can also be easily made with microwave-cooked béchamel.
- béchamel (made with 2 cups of milk)
- 3 oz cooked spinach (weighed after cooking)
Tools
- Saucepan
- Immersion Blender
- Spoon
- Colander
- Pan with lid
Steps
Prepare the béchamel following the base recipe.
Wash and cook the spinach.
Cooking the spinach takes just a few minutes if they are tender (no more than 10 minutes if large), cook them with the lid closed and with just the residual water from draining.
Once the spinach is cooked, drain them in a colander or sifter and press them with the back of a spoon to remove excess water.
👉 To obtain 3 oz of cooked spinach, you need to cook about 5 oz of raw spinach. The yield from raw to cooked can vary for several reasons, which is why I indicated the weight of cooked spinach.
👉 It goes without saying that 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 béchamel and blend everything with an immersion blender.
The green spinach béchamel is ready to be used!
Salt-Free Tips
Remember that I cook without added salt. 😊
If you are interested in reducing or eliminating salt, always remember to:
■ Reduce the salt gradually, the palate has to get used to it gradually 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 salt-free vegetable granules and gomasio.
■ Prefer fresh foods.
■ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
■ Avoid bringing the saltshaker to the table!
■ Sometimes allow yourself to break the rule. It’s good for your mood and helps you persevere.
If you don’t want, or can’t, 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, on Pinterest, in my two groups: The group of Catia, in the kitchen and beyond and Exactly what I was looking for! and if you wish… subscribe to my Newsletter
