Ingredients
1lbfresh spinach,about 2 large bunches, thoroughly cleaned
4bacon strips,uncooked, finely chopped
1medium onion,finely chopped
1garlic clove,finely chopped
pinchnutmeg
salt and pepper,to taste
2tbspbutter
2tbspall purpose flour
1cupwhole milk
Preparation
Blanch the spinach in a pot of boiling water until the spinach is wilted for about 30 seconds to 2 minutes. Drain and rinse in cold water to stop the spinach from cooking further.
Squeeze the spinach to remove all the moisture possible. Chop the spinach and set it aside.
Heat a large skillet on medium-high. Add the chopped bacon and sauté until the bacon begins to render some of its fat. Add the chopped onion and garlic. Sauté until onions are translucent.
Melt the butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth for about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick.
Combine spinach, bacon and onion mixture, and béchamel sauce into one pan. Add nutmeg, salt, and pepper to taste. Bring to a simmer, remove from heat and serve.
