Creamed Spinach with Bacon

Ingredients

• 1 pound fresh spinach, about 2 large bunches, thoroughly cleaned
• 3 to 4 strips of bacon, uncooked, finely chopped
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped
• A pinch of nutmeg
• Salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk

Directions

1. Bring a pot of water to a boil and blanch the spinach just until it collapses, roughly 30 seconds, or up to 2 minutes. Pour it into a colander, then rinse with cold water so the heat does not keep cooking it.
2. Press out as much liquid from the spinach as you can. Chop the spinach, then put it aside for now.
3. Warm a large skillet over medium high heat. Add the chopped bacon and cook it until some of the fat has melted into the pan.
4. Stir in the chopped onion and garlic. Cook until the onion turns translucent.
5. In a small saucepan over medium/low heat, melt the butter until it begins to bubble gently. Stir in the flour and cook, stirring, until the mixture is smooth, about 2 minutes.
6. Pour in the milk gradually, whisking the whole time, and cook until the sauce thickens.
7. Add the spinach, bacon and onion mixture, and béchamel sauce to one pan. Season with nutmeg, salt, and pepper to taste. Bring everything to a simmer, then take it off the heat and serve.