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Creamed Spinach and Pearl Onions

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"Visit any of the venerable steakhouses in New York and you will be hard-pressed to find a menu that doesn't offer some version of creamed spinach. It's a hearty side worthy of the most well-marbled porterhouse or rib-eye, and just plain delicious. Creamed spinach is often enhanced with blanched pearl onions; bacon adds even more heft to this holiday-worthy variation."

List of Ingredients

â—¦ 1 ¼ pounds spinach, tough stems discarded, leaves rinsed well (do not pat dry)
â—¦ 10 ounces white pearl onions (2 ½ cups)
â—¦ 5 tablespoons unsalted butter
â—¦ 2 tablespoons all-purpose flour
â—¦ 1 ¼ cups milk
â—¦ ¾ cup chopped bacon (3 ounces)
â—¦ ½ cup heavy cream
â—¦ Pinch of freshly grated nutmeg
â—¦ Coarse salt and freshly ground pepper
â—¦ 2 teaspoons fresh lemon juice



Recipe

Heat a large pot over high. Add spinach (with water still clinging to leaves), cover, and cook until beginning to wilt, about 1 to 2 minutes. Remove from heat and stir spinach until completely wilted. Transfer spinach to a colander; rinse under cold water. Squeeze out excess liquid in a clean kitchen towel. Finely chop spinach.

Bring a medium saucepan of water to a boil. Add onions; cook until skins soften, about 3 minutes. Remove onions with a slotted spoon (reserve water in pot); rinse. Trim root ends, and remove skins. Halve onions if large. Return onions to saucepan and cook until tender, about 10 minutes. Drain, and rinse. Wipe pan clean and melt 4 tablespoons butter over medium heat. Add flour, and whisk until smooth. Whisking constantly, pour in milk in a slow, steady stream, and bring to a boil. Continue to boil, whisking constantly, 1 minute. Remove from heat.

Melt remaining butter in a large saucepan over medium heat. Add bacon; cook, stirring occasionally, until well browned, about 6 minutes. Stir in onions and spinach. Stir in cream and milk mixture. Add nutmeg and season with salt and pepper. Cook, stirring, until heated through and thickened, about 10 minutes (do not boil). Stir in lemon juice. Season with more salt and pepper.

Serves 6