|Onion||1 Small, diced|
|Butter/Margarine||1 Tablespoon, melted|
|All purpose flour||1 Tablespoon|
|Half and half||1 Cup (16 tbs)|
|Ground nutmeg||1 Pinch|
Remove stems from spinach, wash leaves thoroughly.
Cook spinach, covered, in a large Dutch oven 3 to 5 minutes. (Do not add water.)
Drain spinach well, chop and set aside.
Saute onion in 1 tablespoon butter for 3 to 5 minutes or until onion is tender, set aside.
Cook bacon until crisp, reserving 2 teaspoons drippings.
Crumble bacon, and set aside.
Combine bacon drippings and 1 tablespoon butter in a heavy saucepan over low heat, add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add half-and-half, cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add salt, nutmeg, spinach, and onion, stirring well.