Black Forest Bacon Cinnamon Rolls
20 minutes
5 servings
Creamed Spinach with Bacon
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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
- Β½ 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 Hatfieldβs executive chef, Chef Jen.
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