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SPINACH: Cook spinach briefly by either boiling or steaming. Drain and squeeze out excess moisture. Mix with 1 cup white sauce and warm over low heat, 3-to-5 minutes. WHITE SAUCE (BECHAMEL): Melt the butter in a saucepan over low heat. Add the flour and cook, stirring with a wooden spoon, 2-to-3 minutes. Remove from heat, add the hot milk gradually, stirring constantly with a whisk. Return to the heat and simmer, stirring constantly, until thickened, 2-to-3 minutes.
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|Serving Size: 1 Serving (198g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 63 (52%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 8mg||2 %|
|Sodium 279.1mg||10 %|
|Potassium 901.4mg||24 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 7.6g|
|Protein 6.1g||9 %|
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Calories per serving: 121
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