German Spinach

1. 1

   Fry diced bacon and chopped onion together in a large frying pan with 1 tablespoon oil. Cook until bacon is just brown and onion is tender. While bacon and onion are frying, wash and stem fresh spinach.

2. 2

   Cook spinach until just done. Do not add any water. If you use frozen spinach, cook per directions on box. Drain well. When bacon and onion are done, add 1 tablespoon flour and stir until it forms a roux (white gravy). Add balance of flour with a little water until you have a nice roux.

3. 3

   Add a little more water if roux is too thick. Add cooked spinach to mixture and toss well, coating all the spinach. Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.