Creamed Spinach From Lawry’S Prime Rib (House Of Prime Rib

• 1 lb fresh spinach
• 3 -4 slices bacon
• 1 garlic clove, finely chopped
• 1 medium onion
• 1 dash salt and pepper
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup whole milk

1. Boil spinach (not too well done). Remove from heat, wash spinach in cold water, squeeze dry. Put through food grinder and set aside. Grind bacon and saute in a skillet. Grind onion and add to bacon with garlic, salt and pepper. Saute until all moisture is gone.
2. Make a medium cream sauce with butter, flour and milk (see note above). Add ground spinach, onion, and bacon mixture to the cream sauce and bring to a slow boil. Remove from heat and serve. ***The instrructions say to make a medium cream sauce with butter, flour and milk. This is a bechamel (bay-shah-MEL) sauce, which is a French white sauce that can be made thin (1 tbsp each butter and flour to 1 cup milk), medium (2 tbsp each butter and flour to 1 cup milk), or thick (3 tbsp each butter and flour to 1 cup milk). You make the sauce by stiring the milk into a roux, which is made by slowly mixing the flour into the softened butter over very low heat.

fresh spinach, bacon, garlic, onion, salt, butter, flour, milk

Taken from www.food.com/recipe/creamed-spinach-from-lawry-s-prime-rib-house-of-prime-rib-520238 (may not work)