Creamed Spinach

1. 1

   Steam spinach until tender and set aside to cool in a colander placed over a bowl to catch any excess moisture.

2. 2

   (Steaming preserves vitamins, so since it cooks quickly, be careful to avoid overcooking the spinach, which will negate that advantage.)

3. 3

   Cook bacon until crispy in a saute pan and remove to paper toweling to drain and cool.

4. 4

   Pour most of the fat out of the pan and add the cream to the same pan over low heat, allowing to reduce by about one-third.

5. 5

   While the cream is reducing, finely chop the now cooled spinach, and return it briefly to the colander placed over a bowl.

6. 6

   Cut the bacon strips into 1/4-inch pieces.

7. 7

   Whisk the Parmesan into the reduced cream, and season with pepper.

8. 8

   Since the cheese will add saltiness, add salt only if needed.

9. 9

   Fold the well-drained spinach and bacon into the sauce.

10. 10

    Transfer to a serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.