Nicki's Creamed Spinach

4-5 strips of bacon

Quarter of an onion, diced

2 boxes of frozen spinach

3-4 tablespoons of flour

Cup and a quarter of milk

Garlic powder

Salt and pepper

 

Thaw the spinach in lukewarm water but don’t cook it. Drain it as well as you can; if you end up with a big fistful tear it back apart into shreds or pieces. I usually spread it out on a couple of layers of paper towel to dry.

 

Fry the bacon until it’s crispy, then set it aside and brown the onion completely in the grease.

 

Whisk in the flour to get a sort of roux going and add the milk slowly, just like you’re making gravy. Let it thicken slightly, maybe the consistency of cream (add more milk if it gets much thicker than that), and then add the spinach and stir it up until the spinach is hot all the way through and the cream has thickened a little more. Crumble the bacon on top and add garlic powder, salt, and pepper. I usually have to be pretty generous with the salt, the spinach likes to eat it up.

 

Easy peasy.

 

If you want to you can add a handful of white cheese in there with the spinach, but I honestly prefer it without the cheese.