p. 222: Creamed Spinach with Bacon

So maybe creamed spinach isn’t the most photogenic of all the vegetable side dishes. But it sure is tasty! You should have seen the icky face Mike made when I told him what we were having for dinner. He was a trooper, though, and ate his whole serving (about half the size of my serving, which is pictured here). And because it was so good, I’m going to share the recipe with you. (It serves 4 so I cut everything in half. Listed are the original quantities):

2 10-ounce boxes frozen chopped spinach, thawed
1 oz. “ready” bacon, chopped
Kosher salt & black pepper to taste
1 1/2 c. heavy whipping cream (I substituted the slightly healthier evaporated milk which Sam suggested on one of his shows)
4 tablespoons grated Parmesan cheese

-Squeeze the spinach dry in a colander.
-Put the bacon in a nonstick pan over medium heat and cook until it starts to get a wee bit crispy.
-Add the spinach and salt and pepper to taste and cook, stirring until the spinach is warmed through-then add cream and Parmesan.
-Continue stirring until everything is nicely warmed, thicker, creamer, and totally bitchin’. (Sam’s exact words.)