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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