Creamed Spinach with Bacon
Creamed Spinach with Bacon might be just the side dish you are searching for. For $1.47 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 210 calories, 8g of protein, and 15g of fat. This recipe serves 4. If you have spinach, garlic, whole milk, and a few other ingredients on hand, you can make it. 722 people have tried and liked this recipe. It is brought to you by Simply Recipes. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 93%, this dish is great. Similar recipes include Creamed Spinach With Bacon, Creamed Spinach with Bacon, and Creamed bacon and spinach toast.
Servings: 4
Ingredients:
3 to 4 strips of bacon, uncooked, finely chopped
2 Tbsp butter
2 Tbsp flour
1 clove garlic, finely chopped
A pinch of nutmeg
1 medium onion, finely chopped
Salt and pepper to taste
1 pound fresh spinach, about 2 large bunches
1 cup whole milk
Equipment:
pot
frying pan
sauce pan
whisk
Cooking instruction summary:
1 Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. 2 Blanch the spinach in a pot of boiling water until the spinach is wilted, about 1 to 2 minutes. Drain and rinse in cold water to stop the spinach from cooking further. Squeeze the spinach to remove all the moisture possible. Chop the spinach and set aside.3 Heat a large skillet on medium high. Add the chopped bacon and sauté until the bacon begins to render some of its fat. Add the chopped onion and garlic. Sauté until onions are translucent.4 Make the béchamel sauce. Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. 5 Combine spinach, bacon and onion mixture, and béchamel sauce into one pan. Add nutmeg, salt and pepper to taste. Bring to a simmer, remove from heat and serve.
Step by step:
1. 1
2. Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt.
3. Drain the spinach and then repeat soaking and draining. 2 Blanch the spinach in a pot of boiling water until the spinach is wilted, about 1 to 2 minutes.
4. Drain and rinse in cold water to stop the spinach from cooking further. Squeeze the spinach to remove all the moisture possible. Chop the spinach and set aside.3
5. Heat a large skillet on medium high.
6. Add the chopped bacon and sauté until the bacon begins to render some of its fat.
7. Add the chopped onion and garlic. Sauté until onions are translucent.4 Make the béchamel sauce. Melt butter in a small saucepan on medium/low heat until it just starts to bubble.
8. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. 5
9. Combine spinach, bacon and onion mixture, and béchamel sauce into one pan.
10. Add nutmeg, salt and pepper to taste. Bring to a simmer, remove from heat and serve.
Nutrition Information:
covered percent of daily need
