Creamed Spinach
Creamed Spinach recipe
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
spinach
chopped, frozen or fresh |
|
| 3 | slices |
bacon
|
|
| 1 | small |
onions
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 ¼ | cups |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
spinach
chopped, frozen or fresh |
|
| 3 | slices |
bacon
|
|
| 1 | small |
onions
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 45 | ml |
all-purpose flour
|
|
| 296 | ml |
milk
|
|
Directions
Rinse and chop the spinach.
Place the chopped spinach in a heavy skillet, cover, and steam until wilted, stirring occasionally.
There is no need to add water other than what clings to the leaves from washing.
(If you are using frozen spinach, place over low or medium heat to thaw and allow excess water to evaporate)
Transfer to small bowl and squeeze completely dry.
Grind bacon and onion very fine and place in saucepan.
Sauté bacon and onion until bacon is cooked.
Stir in flour to make smooth paste.
Gradually add milk.
Bring to boil and simmer 10 minutes over low heat until thickened.
Add salt and pepper.
Grind spinach fine and add to cream sauce.
