Creamed spinach is a classic side dish that goes beautifully with steak and other robust meats. Brighten up this dish with a good squeeze of lemon juice and some grated lemon peel.

Yield: Serves 6.



  • 4 strips bacon
  • 1 medium onion, sliced
  • 1 clove garlic, crushed
  • 3 tbsp all-purpose flour
  • Dash nutmeg
  • 1 1/2 cups milk (2%)
  • 2 pkg (10 oz/300 g) frozen chopped spinach, thawed and squeezed dry
  • 2 tbsp fresh lemon juice
  • 1 tsp grated lemon peel
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper*


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

126 calories, 5 g fat, 8.9 g protein, 13.2 g carbohydrate, 3.3 g fibre, 214 mg sodium

*Ingredient not included in nutritional analysis.