Lawry's Famous Creamed Spinach

• Meat

  • 4 slices Bacon

• Produce

  • 1 lb Baby spinach
  • 1 clove Garlic
  • 1 Onion, medium fine

• Baking & Spices

  • 2 tbsp Flour
  • 3/4 tsp Lawry's seasoned salt
  • 1/8 tsp Nutmeg, ground
  • 1/2 tsp White pepper

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Milk

Found on whatagirleats.com

Description

Ingredients

• 1 pound baby spinach
• 4 slices of bacon, diced
• 1 clove of garlic
• 1 medium onion, diced fine
• ¾ teaspoon Lawrys seasoned salt
• ½ teaspoon white pepper
• ⅛ teaspoon ground nutmeg
• 2 Tablespoons unsalted butter
• 2 Tablespoons flour
• 1 cup milk

Directions

• Blanch spinach in batches by cooking it in salted, boiling water for a few seconds, then plunging it in ice water to stop the cooking. (To save time, use frozen, chopped spinach!)
• Squeeze out excess liquid and chop.
• In a medium-sized skillet over medium heat, saute bacon 2 or 3 minutes. Add diced onion and continue to cook until onion is translucent another 3 or 4 minutes. Add garlic, spinach and seasonings and cook another minute.
• In a medium saucepan, heat butter until melted. Add flour, stirring with a spoon until flour is incorporated and begins to turn slightly golden, about 2 minutes. Whisk in milk and bring to a boil. Reduce heat and cook until sauce begins to thicken about 3 minutes.
• Add cream sauce to the spinach mixture.
• In a food processor pulse spinach 3 or 4 times. It should retain its texture.
• Can be made a day ahead of time.