Creamed Spinach with Bacon

• In a medium sauce pan, place frozen spinach in pan with 1 cup water. Bring to a boil and reduce to a simmer.
• Cover and let cook for 5 minutes, break up with a spoon. Cover again for another 5 minutes until done. Remove and strain out the liquid. Once cooled, using a thin towel or cheesecloth, squeeze out excess liquid.
• In a large saute pan, cook chopped bacon until browned and crispy. Set aside. NOTE: Keep 2 tablespoons of fat.
• In the same pan as the bacon add the onions, garlic, salt, pepper and red pepper. Cook over medium to low heat for about 3 minutes.
• Add the flour, stir to coat the onion mixture, cook an additional 3 minutes.
• Add the heavy cream and bring to a gentle boil. Once the sauce begins to thicken add the parmesan cheese.
• Stir in the spinach and bacon. Remove from heat add salt and pepper, if needed.

Recipe created by Hatfield’s executive chef, Chef Jen.