My twins wouldn’t eat anything that even resembled a vegetable, but they ate seconds and sometimes thirds of this fabulous spinach. I received the recipe from a friend several years ago, and it’s been part of my Thanksgiving menu ever since. I usually double or triple the recipe. My children aren’t the only ones who want extra servings!
Creamed Spinach with Bacon
Creamed Spinach with Bacon
Prep Time
15 min
Cook Time
15 min
Yield
6 servings
Ingredients
- 1 large onion, finely chopped
- 4 green onions, finely chopped
- 4 bacon strips, diced
- 2 tablespoons plus 2 teaspoons butter
- 1 garlic clove, minced
- 1/2 cup all-purpose flour
- 1-1/4 teaspoons salt
- 1/4 teaspoon pepper
- 2-1/2 cups milk
- 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup half-and-half cream
Directions
- In a large skillet, cook the onions and bacon in butter over medium heat until bacon is crisp. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended.
- Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in spinach and cream; cook 3-5 minutes longer or until heated through.
Nutrition Facts
3/4 cup: 288 calories, 18g fat (9g saturated fat), 44mg cholesterol, 812mg sodium, 22g carbohydrate (7g sugars, 5g fiber), 11g protein.
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