Creamed spinach may not seem like a side dish that pairs well with the traditional Thanksgiving meal, but the creamy richness is an especially nice companion to turkey, mashed potatoes and stuffing, and a nice change from the same old green bean casserole. It’s also great with ham and, of course, any type of beef. It’s #GlutenFree when you use #BobsRedMill Paleo Baking Flour and pretty #KetoFriendly too! #ThisGirlLovesToEat
Creamed Spinach with Bacon
- 2 – 16 oz pkgs Frozen Chopped Spinach, defrosted and squeezed dry
- 3 Cups Warm Whole Milk
- 1 Pound Bacon, chopped into 1/2″ pieces
- 1 Cup Finely Chopped Onions
- 2 Cloves Garlic, minced
- 1 tsp Salt
- 1/2 tsp Freshly Ground Black Pepper
- 2/3 Cup Bob’s Red Mill Paleo Baking Flour (Grain & Gluten Free)
- 6 TBLS Butter, melted
Cook bacon slowly until browned but not crispy. Remove bacon to a paper towel lined plate and leave the grease in the pan. Over medium heat, cook the onions and garlic until the onions are translucent.
Add the salt & pepper and stir in the flour. Stir and cook for 2-3 minutes, until a very light brown, fluffy roux forms. Slowly stir in the warm milk (I microwave mine in a Pyrex measuring cup for about 2 minutes) and stir until smooth.
Add the bacon back into the pan and cook for about another minute, stirring continuously. Add the spinach and cook, stirring occasionally, over low-medium heat until all of the spinach is mixed in and warmed through.
Cover the top with the melted butter until ready to serve.
Nutrition Information: (Makes 12 – 14 Half Cup Servings)
- 165 Calories
- 5 g Carbohydrates
- 6.4 g Fat
- 8.2 g Protein
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