Here in northern Virginia, it is rainy and suprisingly chilly this morning.  So chilly, that as we stepped out the door for school, I had to turn Max around to change clothes.  And, of course, I discovered five minutes before the bus was due that he has outgrown everything--his pants he wore last spring, his raincoat, his fleeces...everything.  We were both kind of shocked.  I told him it's because he's eating his spinach these days.  I recently found a recipe for a creamed spinach dish that the boys gobble up every time I make it (four times and counting the last month alone).  Seriously--I am using the description gobble up to describe how a 6, 4, and 1 year-old are attacking spinach.  Spinach.  It's probably the bacon.  Who am I kidding?  It's definitely the bacon.

Excuse the picture.  I'm unsure how to make cooked spinach actually look good.  But taste good?  Evidently, I've got that covered.  Off to online shop for pants long enough to cover ankles. 

Recipe after the jump.  Enjoy!

Creamed Spinach with Bacon (*There is no cream.  But you'll get the creaminess and flavor from a bechamél sauce based on a flour and butter roux*)

adapted from simplyrecipes.com to use frozen spinach and turkey bacon

• 1 pound frozen chopped spinach
• 3 to 4 strips of turkey bacon, uncooked, finely chopped
• 1 clove garlic, finely chopped
• 1 medium onion, finely chopped
• A pinch of nutmeg
• Salt and pepper to taste

• 2 Tbsp butter
• 2 Tbsp flour
• 1 cup whole milk

Directions

1. Put on a pot of water to boil. 
2. Blanch spinach by placing brick of frozen spinach into boiling water until it breaks up, 2 to 3 minutes. 
3. Drain and rinse in cold water to stop the spinach from cooking further. Squeeze the spinach to remove as much moisture as possible.
4. Heat a large, heavy-bottom skillet on medium high (I use my dutch oven).  Add a touch of olive oil and the chopped bacon, sauté until the bacon browns (*if you are using normal bacon, you will not need to add olive oil).  Add the chopped onion and garlic, adding a touch more oil if your pan is too dry.  Sauté until onions are translucent. 
5. Make the béchamel sauce.  Melt butter in a small saucepan on medium/low heat until it just starts to bubble.  Add the flour and cook, stirring until smooth, about 2 minutes.  Slowly add the milk, whisking continuously, cooking until thick.
6. Combine spinach and béchamel sauce to your bacon and onion mixture in your large pan.  Add nutmeg, salt and pepper to taste.  Bring to a simmer, remove from heat and serve.

Serves 4.