Creamed Spinach with Bacon

Name: Creamed Spinach with Bacon
Ingredients: 4 ounces sliced bacon; 4 to 6 cups fresh spinach leaves, washed well and drained; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 0.5 cup heavy cream, heated; Fine sea salt and freshly ground black pepper; Freshly grated nutmeg

2.8

(10)

1 Review

By

Martha Stewart Editors

Updated on July 27, 2011

Servings:

4

This delicious recipe is courtesy of Michael Lomonaco.

Ingredients

4 ounces sliced bacon
4 to 6 cups fresh spinach leaves, washed well and drained
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
½ cup heavy cream, heated
Fine sea salt and freshly ground black pepper
Freshly grated nutmeg

Directions

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.
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.