Creamed Spinach

31 Aug

Creamed Spinach


* 1 ¼ pounds spinach, tough stems discarded
* 10 ounces white pearl onions
* 5 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 ¼ cups 2% milk
* ¾ cup chopped slab bacon (8 cooked slices)
* ½ cup heavy cream
* Coarse salt and freshly ground pepper
* 2 Pinches of  nutmeg
* 2 teaspoons 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 ¼ 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, ¼ teaspoon pepper, and the nutmeg. Reduce heat to medium-low; cook, stirring, until thickened, about 10 minutes (do not boil). 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.

4 servings

Amount Per Serving
Calories 361.4
Total Fat 27.1 g
Saturated Fat 15.2 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 8.5 g
Cholesterol 72.1 mg
Sodium 409.2 mg
Potassium 680.4 mg
Total Carbohydrate 20.2 g
Dietary Fiber 2.6 g
Sugars 0.4 g
Protein 10.9 g

9 WW points per serving

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