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Creamed Spinach

Added: 6th December 2006

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You can use this concoction everywhere from eating it "straight" as described to stuffing mushrooms, zucchini or cabbage leaves, as well as spreading it on toasted bread slices for an hor d'ouevre. Use your imagination as far as the listed amounts - if you are a garlic-fanatic, by all means add more!

Ingredients

  • 1 onion, minced
  • 2 cloves garlic, crushed or minced
  • 2 Tbs. butter
  • 1 Tbs. flour
  • 1 10 oz. pkg. frozen spinach, thawed, drained completely
  • 4-5 slices cooked, drained, crumbled bacon
  • 1/2 tsp. salt
  • 1/2 tsp. freshly cracked black pepper
  • 1 Tbs. lemon zest
  • Juice of 1 lemon
  • 1 C. sour cream

Directions

Sauté onion and garlic in the butter until translucent, but still have a "nip" to them. Stir in flour and allow to cook slowly for about a minute, just to incorporate. Add your spinach and seasonings (including lemon) and stir constantly until it reaches thick consistency. Remove from the heat and add sour cream. Once that's all blended together fold in crumbled bacon. Serve hot/warm.

From: Annie 

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