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Creamed spinach

Time 1 hour
Yields Serves 6 to 8
Creamed spinach
(Glenn Koenig / Los Angeles Times)

Spinach base

1

In a large skillet, cook the chopped bacon over medium-high heat until browned and crisp, stirring frequently, about 15 minutes.

2

To the pan, stir in the green onion, onion, chopped garlic, salt and pepper and simmer, stirring frequently, until the vegetables are tender, 10 to 12 minutes. Remove from heat.

3

Stir in the butter, then puree the mixture in a blender. (The base can be made ahead of time to this point and covered and refrigerated. Reheat before using.)

1

Heat the spinach base in a large skillet over medium heat until warm. Gradually whisk in the flour until fully incorporated. Cook over medium heat for 10 minutes to cook out the flour taste, stirring frequently.

2

While the base is heating, scald the milk in a medium saucepan. Remove from heat but keep warm on the stove.

3

When the flour is cooked, whisk in the hot milk and half and half, mixing thoroughly. Bring the mixture to a boil over high heat. Reduce the heat to a simmer and continue to cook, stirring frequently, until the mixture is thickened to a cream sauce consistency, about 5 minutes.

4

Stir in the spinach, a little at a time, until all is added. Continue to cook until the creamed spinach begins to bubble, about 10 minutes.

5

Remove from heat and serve immediately. This makes about 4 1/2 cups creamed spinach.

Adapted from Lawry’s the Prime Rib in Beverly Hills.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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