Creamed Spinach with Bacon

Name: Creamed Spinach with Bacon
Total time: 20 MINS
Yield: 6
Ingredients: ; 1 package Hatfield Bacon , chopped; 2 pounds chopped frozen spinach; 1 medium Vidalia onion, diced; 2 Tbsp. minced garlic; 2 Tbsp. all-purpose flour or gluten free all-purpose flour; 2 cups heavy cream; ½ cup grated parmesan cheese; 1/8 tsp crushed red pepper; Salt and pepper, to taste; 

20 MINS

6 servings

Creamed Spinach with Bacon

20 MINS | 6 servings

Ingredients:

1 package Hatfield Bacon, chopped
2 pounds chopped frozen spinach
1 medium Vidalia onion, diced
2 Tbsp. minced garlic
2 Tbsp. all-purpose flour or gluten free all-purpose flour
2 cups heavy cream
½ cup grated parmesan cheese
1/8 tsp crushed red pepper
Salt and pepper, to taste

Preparation:

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.