Rating: 2.8 stars
10 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2

This delicious recipe is courtesy of Michael Lomonaco.

The Martha Stewart Show, January Winter 2007

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Read the full recipe after the video.

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a nonstick skillet over low heat. Add bacon and cook until crispy, about 8 minutes. Transfer bacon to a paper-towel-lined plate to drain; reserve bacon fat. When bacon has cooled, crumble and set aside.

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  • Fill a large saucepan with 2 inches of water. Fit with a steamer basket. Bring to a boil over medium-high heat, then reduce to a simmer. Add spinach to steamer basket, cover, and steam until wilted, about 2 minutes. Transfer spinach to a colander set over a large bowl to drain, reserving drained water; let cool slightly.

  • Place butter and 2 tablespoons reserved bacon fat in a heavy-bottomed saucepan. Heat over medium-high heat until melted and beginning to bubble. Whisk in flour, and cook, whisking, until well combined, 2 to 3 minutes. Whisk in cream and bring to a boil over high heat. Reduce heat and let simmer until thickened, 2 to 3 minutes.

  • Add spinach and cook, stirring occasionally, 5 minutes. Add some of the reserved spinach water if mixture seems too thick. Season with salt, pepper, and nutmeg; stir in bacon. Transfer creamed spinach to a serving bowl; serve immediately.

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Reviews (1)

10 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 1 stars
02/18/2018
It was sickly. No wonder you Americans are so fat.