4 strips bacon
1 medium onion, sliced
1 clove garlic, crushed
3 tbsp (40 mL) flour
Dash nutmeg
1 1/2 cups (375 mL) milk
2 pkg (10 oz / 300 g) frozen chopped spinach, thawed and squeezed dry
2 tbsp (25 mL) fresh lemon juice
1 tsp (5 mL) grated lemon peel
1/4 cup (50 mL) grated Parmesan cheese
Salt and pepper

In a heavy frypan, cook bacon until crisp. Drain bacon on paper towels; crumble and set aside. Drain all but 2 tbsp (25 mL) drippings from frypan. Add onion and garlic and sauté until softened. Add flour and nutmeg; cook and stir 2 minutes. Gradually whisk in milk. Increase heat to high and whisk until sauce thickens, about 2 minutes. Reduce heat to low; add spinach, lemon juice and peel, stirring until heated through. Stir in Parmesan cheese and reserved bacon. Season to taste with salt and pepper. Serves 6.

Last updated on July 17, 2018