Friday, February 18, 2011

Creamed Spinach

Made a delicious creamed spinach recipe tonight and paired it with the High Temperature Eye-of-Round Roast Recipe and some roasted potatoes, yum! I absolutely love the roast recipe as it always comes out perfect! Enjoy!

Creamed Spinach

  • 1 lb spinach, tough stems discarded
  • 6 - 8 oz white pearl onions
  • 5 tbls. unsalted butter
  • 2 tlbs. all-purpose flour
  • 1 1/4 C. whole milk
  • 3 thick slices of bacon, chopped
  • 1/2 C. heavy cream
  • Coarse salt and freshly ground pepper
  • Pinch of freshly grated nutmeg
  • 2 tsp. 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).
  5. Stir in lemon juice. Season with salt and pepper. Can be refrigerated in an airtight container up to 2 days; reheat in an oven heated to 300 degrees to serve.

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