July 31, 2009, Newsletter Issue #266: Creamed Lemon Spinach
Tip of the Week
Even spinach haters should be encouraged to give this a try ~ it´s delicious.
2 bacon slices
1/2 medium onion, chopped
1 clove garlic, minced
1 1/2 tablespoons flour
3/4 cup milk
1 10 ounce package frozen chopped spinach, thawed and squeezed dry
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/8 cup grated Parmesan cheese
Cook bacon slices in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Crumble bacon and reserve.
Add onion and garlic to bacon drippings in skillet and sauté over medium heat until tender, about 6 minutes. Add flour and stir 2 minutes. Gradually whisk in milk. Increase heat to high and whisk until sauce thickens and boils, about 2 minutes.
Reduce heat to low. Add chopped spinach, lemon juice and lemon peel to skillet and stir until heated through. Stir in Parmesan cheese and reserved bacon. Season to taste with salt and pepper and serve.
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