Chopped and cooked gently with cream, spinach loses its bitterness, melding with mild pearl onions and smoky bacon.

Martha Stewart Living, December 2004


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Heat a large pot over high heat until hot. Cook spinach (with water still clinging to leaves) in pot, covered, until beginning to wilt, about 1 minute. Stir, and cook, covered, 1 minute more. Uncover; stir spinach until completely wilted.

  • Transfer to a colander; rinse under cold water. Squeeze spinach dry in a clean kitchen towel. Finely chop; set aside.

  • Bring a medium saucepan of water to a boil. Add onions; cook until skins soften, about 3 minutes. Remove onions with a slotted spoon (reserve water in pot); rinse under cold water. Trim root ends, and remove skins. Halve onions if large.

  • Return onions to cooking water. Cook until tender, about 10 minutes. Drain, and rinse under cold water.

  • Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour, and whisk until smooth. Whisking constantly, pour in milk in a slow, steady stream. Boil, whisking constantly, 1 minute. Remove from heat.

  • Melt remaining tablespoon butter in a large saucepan over medium 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 nutmeg. Cook, stirring occasionally, until heated through and thickened, about 10 minutes (adjust heat if necessary; do not let boil). Stir in lemon juice. Season with salt and pepper, if desired.

Cook's Notes

Slab bacon can be cut into neat little cubes, but presliced bacon works, too.