New This Month

Creamed Spinach with Onions


We dressed up the traditional cream-meets-greens recipe just a little, adding sweet pearl onions, bits of smoky bacon, and a dash of fragrant grated nutmeg. Make it a day ahead, and you'll give all these tastes time to meld.

  • Servings: 4

Source: Martha Stewart Living, November 2006


  • 1 1/4 pounds spinach, tough stems discarded
  • 10 ounces white pearl onions
  • 5 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups whole milk
  • 3/4 cup chopped slab bacon (3 ounces)
  • 1/2 cup heavy cream
  • Coarse salt and freshly ground pepper
  • Pinch of freshly grated nutmeg
  • 2 teaspoons fresh lemon juice


  1. Wash spinach, and drain, but do not dry. Transfer to a large skillet. Cover, and cook over medium-high heat, stirring once, until wilted, about 3 minutes. Drain. Let cool slightly; squeeze out any excess liquid. Finely chop; set aside.

  2. Bring a medium saucepan of water to a boil. Add onions, and cook until skins soften, about 3 minutes. Remove with a slotted spoon (reserve water in pan); rinse under cold water. Trim root ends, and remove skins; halve if large. Return water to a boil. Add onions, and cook until tender, about 10 minutes. Drain, and rinse under cold water.

  3. Melt 1/4 cup butter in a medium saucepan over medium heat. Add flour; cook, whisking, 5 minutes. Add milk in a slow, steady stream, whisking constantly. Boil, whisking, 1 minute. Remove from heat.

  4. Melt remaining tablespoon butter in a large saucepan over medium-high heat. Add bacon; cook, stirring occasionally, until well browned, about 6 minutes. Stir in onions and spinach. Stir in cream and reserved milk mixture. Add 1 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg. Reduce heat to medium-low; cook, stirring, until thickened, about 10 minutes (do not boil). Stir in lemon juice. Season with salt and pepper.

Cook's Notes

Slab bacon can be cut into neat little cubes, but presliced bacon works, too. This can be refrigerated in an airtight container up to 2 days; reheat in an oven heated to 300 degrees to serve.

Reviews Add a comment