Gulliver's Creamed Spinach Recipe - Cooking Index
Gulliver's Creamed Spinach Recipe - Cooking Index
| 300 | Spinach - chopped. Either froz | |
| 3 | Bacon slices | |
| 1 | Onion (small) | |
| 20 | Flour | |
| 300 | Milk - (we substitute a like quantity of 50/ | |
| 5 | Salt | |
| 2 1/2 | Pepper |
1. Rinse and chop the spinach. Place the chopped spinach in a heavy skillet, cover, and steam until wilted, stirring occasionally. There is no need to add water other than what clings to the leaves from washing. (If you are using frozen spinach, place over low or medium heat to thaw and allow excess water to evaporate) Transfer to small bowl and squeeze completely dry.
2. Grind bacon and onion very fine and place in saucepan. Saute bacon and onion until bacon is cooked.
3. Stir in flour to make smooth paste. Gradually add milk. Bring to boil and simmer 10 minutes over low heat until thickened.
4. Add salt and pepper. Grind spinach fine and add to cream sauce.
Author's Notes: This is a creamed spinach recipe that we found in the Los Angeles Times. It produces a creamed spinach that even my wife likes.
You may find that you want to add extra milk and give the finished soup a final heating in the microwave. We did, and it didn't hurt it one bit.
Source:
Daniel Faigin and Karen Davis Santa Monica, California, USA
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