A healthy recipes from Martha Rose Shulman to classic creamed spinach which will be more tasty and healthy by using olive oil béchamel and try this dish that will match your fish dish.

The cooking ingredients that you can prepare:

2 tablespoons extra virgin olive oil

2 tablespoons finely chopped shallot or onion (optional)

2 tablespoons flour

2 cups low-fat (1 percent) milk, plus additional for thinning out the creamed spinach if desired

Salt to taste

Freshly ground white or black pepper

2 pounds spinach, stemmed and washed thoroughly, or 1 pound baby spinach, rinsed

Pinch of freshly grated nutmeg

Steps to cooking:

The step to make the béchamel. First, heat the oil over medium heat in a heavy medium saucepan and than add shallot or onion. Cook it and stirring until softened (three minutes). Stir in flour, cook, and stirring until smooth and bubbling but not browned (wet sand texture). Whisk in the milk all at once, than bring to a simmer, whisking all the while. Do it until the mixture begins to thicken. Turn the heat to very low, and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula until the sauce has thickened and lost its raw flour taste (about 10 minutes). Season with salt and pepper. Strain while hot into a heatproof bowl or a Pyrex measuring cup, then return to the saucepan.

The next step, bring large pot of generously salted water to a boil and add the spinach. Blanch for 30 seconds, and than transfer to a bowl of ice water. Drain and squeeze dry, taking the spinach up by the handful. Chop fine, and stir into the béchamel and add the nutmeg. Thin out with 2 tablespoons milk if desired, or more to taste. Bring to a simmer over low heat, and simmer very gently for five minutes, stirring often and its ready to serve.