Creamed Spinach Berghoff--chicago

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 lb spinach, trimmed and well-washed
• 1 onion, minced
• 2 tablespoons unsalted butter
• 3 slices bacon, minced
• 2 tablespoons flour
• 1 cup half-and-half cream, scalded
• 1/8-1/4 teaspoon nutmeg, freshly grated, to taste
• salt

Recipe

• 1 in a saucepan of boiling salted water, blanch 1# spinach for one minute.
• 2 drain it in a colander and refresh it under cold running water.
• 3 squeeze the spinach well and with a stainless steel knife, chop it fine.
• 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 in a heavy saucepan, cook 3 slices of bacon, minced, over moderately low heat, until they are crispy.
• 6 add 2 t flour to the bacon and cook the roux, stirring, for 3 minutes.
• 7 add 1 c scalded half and half cream in a stream, whisking.
• 8 whisk the mixture until it is smooth and simmer it for 10 minutes.
• 9 stir in spinach, the onion and freshly grated netmeg and salt to taste.
• 10 transfer to a heated serving dish.