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Creamed Spinach
1 pound fresh spinach
1 small onion, diced
1 Tablespoon butter or margarine, melted
3 slices bacon
1 Tablespoon butter or margarine, melted
1 Tablespoon all-purpose flour
1 cup half-and-half
1/8 teaspoon salt
Pinch of ground nutmeg
Remove stems from spinach, wash thoroughly. Cook, covered, in
large Dutch oven 3 to 5 minutes. Do not add water. Drain spinach
well, chop, and set aside. Saute onion in 1 Tablespoon butter for
3 to 5 minutes or until tender, set aside. Cook bacon until crisp,
reserving 2 teaspoons drippings. Crumble bacon, set aside.
Combine bacon drippings and 1 Tablespoon butter in a heavy saucepan
over low heat, add flour, stir 'till smooth. Cook 1 minute, stirring
constantly. Gradually add half-and-half, cook over medium heat,
stirring constantly, until mixture is thickened and bubbly. Add
salt, nutmeg, spinach and onion, stirring well. Serve immediately.
Serves 3 to 4.
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Creamed Spinach 04