Friday, November 26, 2010

Creamed Spinach

16 ounce package of frozen spinach, chopped
3 slices of maple bacon
1 onion, chopped
3 cloves of garlic, minced
3 tbsp flour
1 1/4 cups half and half
Salt and Pepper to taste

1. Place frozen spinach in a large saucepan and cook over low or medium heat to thaw. Allow the excess water to evaporate. Be careful to not cook the spinach by stirring often. Once thawed, transfer spinach to a small bowl and squeeze completely dry.
2. While spinach is thawing, cook bacon in a large saute pan. Once bacon is half cooked, remove bacon from grease and chop finely.
3. Add chopped onions and minced garlic to the bacon grease and saute. Add bacon.
4. Saute bacon, onion, and garlic until bacon is cooked and onions are tender. Stir in flour to make smooth paste.
5. Gradually add milk. Bring sauce to a boil and simmer 10 minutes over low heat until thickened, stirring frequently.
6. Add salt and pepper.
7. Add spinach to cream sauce and bring to a boil again, mixing often to combine and mix in all ingredients.
8. Serve alongside your favorite dishes. Enjoy!

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