Creamed Spinach

2 1/4 pounds bunch spinach (preferably Bloomsdale*), or 1 1/2 lbs. thawed frozen cut-leaf spinach

3 tablespoons canola oil

1/2 onion, diced

4 garlic cloves, very thinly sliced

Kosher salt

1 1/2 cups Bacon Béchamel

3/4 cup freshly grated parmesan

1 to 1 1/2 tbsp. prepared horseradish

1/2 cup sour cream

To serve: 1/2 cup each toasted bread crumbs* and

diced cooked bacon (from about 1/2 lb. bacon strips, frozen 30 minutes so easier to cut)

Step 1

If using regular bunch spinach, rinse and stem leaves, then chop into 2- to 3-in. pieces. Heat oil in a 6- to 8-qt. pot over medium heat. Add onions and garlic; cook, covered, until translucent, 5 to 7 minutes. Add 1/2 cup water, a pinch of salt, and enough spinach to fill pot. Cook, covered, just until wilted; add rest of spinach and turn to wilt. (If using frozen spinach, add now.) Cook, covered, just until evenly wilted and tender (add some water if necessary to keep steam going). Season with salt to taste.

Step 2

Drain spinach; return to pot. Stir in béchamel, parmesan, horseradish, and sour cream.

Step 3

Heat over low heat until bubbling, then spoon into a serving dish. Top with toasted bread crumbs and bacon.

Nutrition Facts

Amount Per Serving
Calories 400Calories from Fat 71

% Daily Value *
Total Fat 32g50%

Saturated Fat 13g65%
Cholesterol 68mg23%
Sodium 976mg41%
Total Carbohydrate 13g5%

Dietary Fiber 2.8g12%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Creamed Spinach