Creamed Spinach Berghoff--Chicago Recipe

Directions:

1. In a saucepan of boiling salted water, blanch 1# spinach for one minute.
2. Drain it in a colander and refresh it under cold running water.
3. Squeeze the spinach well and with a stainless steel knife, chop it fine.
4. In a small skillet, cook 1 onion, minced, in 2 T unsalted butter, over moderately low heat, stirring, for 5 minutes or until it is softened.
5. In a heavy saucepan, cook 3 slices of bacon, minced, over moderately low heat, until they are crispy.
6. Add 2 T flour to the bacon and cook the roux, stirring, for 3 minutes.
7. Add 1 C scalded half and half cream in a stream, whisking.
8. Whisk the mixture until it is smooth and simmer it for 10 minutes.
9. Stir in spinach, the onion and freshly grated netmeg and salt to taste.
10. Transfer to a heated serving dish.