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Creamed Spinach Recipe

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My twins wouldn’t eat anything that even resembled a vegetable, but they ate seconds and sometimes thirds of this fabulous spinach. I received the recipe from a friend several years ago, and it’s been part of my Thanksgiving menu ever since. I usually double or triple the recipe. My children aren’t the only ones who want extra servings!

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6 Servings
Prep/Total Time: 30 min.

Ingredients

1 large onion, finely chopped
4 green onions, finely chopped
4 bacon strips, diced
2 tablespoons plus 2 teaspoons butter
1 garlic clove, minced
1/2 cup all-purpose flour
1-1/4 teaspoons salt
1/4 teaspoon pepper
2-1/2 cups whole milk
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1/2 cup half-and-half cream

Directions

In a large skillet, cook the onions and bacon in butter over medium heat until bacon is crisp. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended.
Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in spinach and cream; cook 3-5 minutes longer or until heated through. Yield: 6 servings.

Creamed Spinach published in Country October/November 2007, p49

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