Creamed Spinach Berghoff--Chicago

1. 1

   In a saucepan of boiling salted water, blanch 1# spinach for one minute.

2. 2

   Drain it in a colander and refresh it under cold running water.

3. 3

   Squeeze the spinach well and with a stainless steel knife, chop it fine.

4. 4

   In a small skillet, cook 1 onion, minced, in 2 T unsalted butter, over moderately low heat, stirring, for 5 minutes or until it is softened.

5. 5

   In a heavy saucepan, cook 3 slices of bacon, minced, over moderately low heat, until they are crispy.

6. 6

   Add 2 T flour to the bacon and cook the roux, stirring, for 3 minutes.

7. 7

   Add 1 C scalded half and half cream in a stream, whisking.

8. 8

   Whisk the mixture until it is smooth and simmer it for 10 minutes.

9. 9

   Stir in spinach, the onion and freshly grated netmeg and salt to taste.

10. 10

    Transfer to a heated serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.