Name any vitamin and there’s a good chance it’s found in spinach. Packed full of nutrients like calcium, folate, and protein, it makes sense that Popeye achieved superhuman strength after chugging down a can of these leafy greens. Put our creamy spinach on the menu, and an impromptu arm wrestling contest might break out before dessert. “My first word was Popeye, which means I was destined to love spinach. It’s the perfect side dish for any meal, but I always serve it at Thanksgiving.” —Logan
- 16 Ounce package frozen chopped spinach, thawed
- 2 slices bacon, chopped
- 0.5 medium yellow onion, chopped
- 1 clove garlic, grated
- 2 Tbsp flour
- 0.25 tsp seasoned salt (e.g., Lawry's)
- 0.25 tsp pepper
- 0.25 tsp freshly grated nutmeg
- 1 cup whole milk
- Defrost spinach according to package. Drain in a colander over a sink and press a wooden spoon against the leaves in the strainer to squeeze out as much water as possible.
- In a sauté pan over medium heat, cook bacon and onion until tender, about 6 minutes. Then add garlic and cook for 2 more minutes.
- Add flour, salt, pepper and nutmeg to bacon mixture in the pan and stir.
- Once well mixed, slowly add the milk into the pan and cook until thickened. Then add the spinach. Cook, stirring the mixture for about 2 minutes, until well combined and heated through. Transfer to a serving dish and serve warm.
TIP: Freezing bacon before you slice it make it easier to cut. If you want to keep the recipe vegetarian, omit the bacon and cook the onions in 1 tablespoon extra-virgin olive oil.
Helpful Tools: chef’s knife, zester/grater, colander, sauté pan
This recipe originally appeared in The Kitchen Decoded by Logan Levant and Hilary Hattenbach.