This easy side dish is made with bacon and a creamy bechamel sauce.
This makes a great side with roast chicken, seared fish, or a holiday dinner.
If you’ve been reading this site for a while you’ll know that we are bigspinachfans here.
Elise Bauer
We get spinach fresh from the farmers market every Saturday morning, and it disappears quickly.
There’s actually no cream in the spinach!
It uses milk instead.
Elise Bauer
Cut off the thick stems of the spinach and discard.
Drain the spinach and then repeat soaking and draining.
Cut off the thick stems of the spinach and discard.
Drain the spinach and then repeat soaking and draining.
Drain and rinse in cold water to stop the spinach from cooking further.
Squeeze the spinach to remove all the moisture possible.
Chop the spinach and set aside.
Heat a large skillet on medium high.
Add the chopped bacon and saute until the bacon begins to render some of its fat.
Add the chopped onion and garlic.
Saute until onions are translucent.
Melt the butter in a small saucepan on medium/low heat until it just starts to bubble.
Add the flour and cook, stirring until smooth, about 2 minutes.
Slowly add the milk, whisking continuously, cooking until thick.
Combine spinach, bacon and onion mixture, and bechamel sauce into one pan.
Add nutmeg, salt, and pepper to taste.
Bring to a simmer, remove from heat and serve.
