Best Creamed Spinach And Pearl Onions Recipes

Creamed Spinach with Pearl Onions and Bacon image

Provided by Martha Stewart

Number Of Ingredients 10

1 1/4 pounds spinach, tough stems discarded, leaves rinsed well (do not pat dry)
10 ounces white pearl onions (about 2 1/2 cups)
5 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups milk
3 ounces slab bacon, cut into 1/4-inch dice (about 3/4 cups)
Coarse salt and freshly ground pepper
Generous pinch of freshly grated nutmeg
1/2 cup heavy cream
2 teaspoons lemon juice

Steps:

Heat a large pot over high heat until hot. Cook spinach (with water still clinging to leaves) in pot, covered, until beginning to wilt, about 1 minute. Stir, and cook, covered, 1 minute more. Uncover; stir spinach until completely wilted.
Transfer to a colander; rinse under cold water. Squeeze spinach dry in a clean kitchen towel. Finely chop; set aside.
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 under cold water. Trim root ends, and remove skins. Halve onions if large.
Return onions to cooking water. Cook until tender, about 10 minutes. Drain, and rinse under cold water.
Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour, and whisk until smooth. Whisking constantly, pour in milk in a slow, steady stream. Boil, whisking constantly, 1 minute. Remove from heat.
Melt remaining tablespoon 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 reserved milk mixture. Add 1 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Cook, stirring occasionally, until heated through and thickened, about 10 minutes (adjust heat if necessary; do not let boil). Stir in lemon juice. Season with salt and pepper, if desired.

Creamed Spinach and Pearl Onions image

Yield serves 4

Number Of Ingredients 10

1 1/4 pounds spinach, tough stems discarded, leaves rinsed well (do not pat dry)
10 ounces white pearl onions (2 1/2 cups)
5 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups milk
3/4 cup chopped slab bacon (3 ounces)
1/2 cup heavy cream
Coarse salt and freshly ground pepper
Pinch of freshly grated nutmeg
2 teaspoons fresh lemon juice

Steps:

Heat a large pot over high heat until hot. Cook the spinach (with water still clinging to the leaves) in the pot, covered, until beginning to wilt, about 1 minute. Stir, and cook, covered, 1 minute more. Uncover; stir the spinach until completely wilted.
Transfer the spinach to a colander; rinse under cold water. Squeeze dry in a clean kitchen towel. Finely chop; set aside.
Bring a medium saucepan of water to a boil. Add the onions; cook until the skins soften, about 3 minutes. Remove the onions with a slotted spoon (reserve the water in the pot); rinse. Trim the root ends, and remove the skins. Halve the onions, if large. Return the onions to the cooking water. Cook until tender, about 10 minutes. Drain, and rinse.
Melt 4 tablespoons butter in a medium saucepan over medium heat. Add the flour, and whisk until smooth. Whisking constantly, pour in the milk in a slow, steady stream. Boil, whisking constantly, 1 minute. Remove from heat.
Melt the remaining tablespoon butter in a large saucepan over medium heat. Add the bacon; cook, stirring occasionally, until well browned, about 6 minutes. Stir in the onions and spinach. Stir in the cream and reserved milk mixture. Add 1 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Cook, stirring, until heated through and thick, about 10 minutes (do not boil). Stir in the lemon juice. Season with salt and pepper.