Berghoff Creamed Spinach

Serves: 5
Total Calories: 148


3 slices bacon, diced
2 tablespoons butter
1 1/2 tablespoons flour
1 cup half and half, scalded
1 large onion, diced, sauteed until soft, but not brown
1 pound cooked spinach, chopped fine
salt, pepper, and nutmeg to taste


Sauté bacon in Dutch oven till crisp. Reduce heat to medium low and add butter. When melted, whisk in flour to make roux. Cook 2 minutes, stirring constantly. Mixture should be golden. Be sure not to overcook. Slowly add hot half-and-half, whisking constantly till sauce is smooth and thickened. Blend in remaining ingredients and heat through, adding salt, pepper, and nutmeg to taste.

Note: May use frozen spinach, just thaw.

Nutritional Facts:

Serves: 5
Total Calories: 148
Calories from Fat: 106

This Berghoff Creamed Spinach recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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