Creamed Spinach

For a long time I have been wanting to try to make creamed spinach that is at least as good as Boston Market’s. I think I have done it. This recipe started out as Martha Stewarts and has evolved over time:

Creamed Spinach

16 oz frozen chopped spinach
10 oz white pearl onions
5 tablespoons butter
2 tablespoons flour
1 1/4 cups whole milk
4 slices bacon cut into 1-inch by 1/4 inch strips
1/2 cup heavy cream
1 pinch grated nutmeg
2 teaspoons lemon juice
salt & pepper

Boil onions for about 3 mintes to soften the skins. Remove the onions from water and rinse them under cold water. Trim both ends and remove the outer layer (about 1/16th inch) of skin from each onion. This is actually very easy. Cut each onion in half. Return onions to the the boiling water and cook until a fork pierces them easily. Remove from the water, drain, and rinse under cold water.

At the same time as the onions are boiling, heat the spinach until it is hot. Remove it from the heat and set aside.

Melt 1/4 cup buter in a saucepan over medium heat. Add the flour and cook, whisking constantly until the mixture is hazelnut brown. Add the milk in a slow steady stream, whisking constantly. Bring to a boil for 1 minute, whisking constantly. The liquid will become nice and thick and creamy. Remove from heat.

Melt a tablespoon of butter in alarge saucepan over medium-high heat and add the bacon. Fry the bacon until it is lightly browned. Add the onions, spinach, cream, and the flour/milk mixture. Add the nutmeg. Add the lemon juice. Salt and pepper to taste.