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Creamed Spinach

southern.chef's picture
  Spinach 1 Pound
  Onion 1 Small, diced
  Butter/Margarine 1 Tablespoon, melted
  Bacon slices 3
  All purpose flour 1 Tablespoon
  Half and half 1 Cup (16 tbs)
  Salt 1⁄8 Teaspoon
  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.
Serve immediately.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 165 Calories from Fat 98

% Daily Value*

Total Fat 11 g17.2%

Saturated Fat 6.6 g33%

Trans Fat 0 g

Cholesterol 31.7 mg10.6%

Sodium 200.8 mg8.4%

Total Carbohydrates 13 g4.2%

Dietary Fiber 3.2 g12.6%

Sugars 1.9 g

Protein 6 g12.3%

Vitamin A 218.8% Vitamin C 57.8%

Calcium 18.5% Iron 18.7%

*Based on a 2000 Calorie diet

Creamed Spinach Recipe