Ingredients

The following ingredients have 9 Servings
  • 5 strips bacon (diced)
  • 1/4 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1/2 yellow onion (peeled and diced)
  • 3 cloves garlic (peeled and minced)
  • 1 1/2 cups 2% milk ((or whole milk))
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup unsalted butter
  • 24 ounces fresh baby spinach
  • Parmesan cheese (for garnish (optional))

Instruction

  • In a large pot over medium-high heat, cook the bacon until crispy, about 8 minutes. Remove from the pot and transfer to a paper towel-lined plate.
  • To the bacon fat still in the pot, add 1/4 cup butter and melt completely. Whisk in the flour until well combined. Cook for 2 minutes to remove the raw flour taste. Add the onion and garlic. Stir to combine. Cook for 1 minute.
  • Slowly whisk in the milk and cream to prevent lumps from forming. Reduce heat to medium and cook until thickened, about 10 to 15 minutes, whisking often.
  • Season the sauce with salt, pepper, and nutmeg. Add more of each seasoning to taste. Reduce heat to medium-low to keep warm, stirring occasionally.
  • While the sauce is cooking, melt 1/4 cup butter over medium-high heat in a large pot. Add the spinach and cover. Cook until wilted. (see note if using a skillet) Carefully drain off any excess liquid in the bottom of the pot.
  • Add the spinach to the sauce and stir until well combined. Add the bacon to the spinach and stir to combine.
  • Transfer to a serving bowl and top with more bacon and parmesan if desired. Serve warm.