Creamed Spinach with Pearl Onions


If you’re looking for a rich and creamy side dish, look no further that this Creamed Spinach with Pearl Onions. 

Creamed Spinach with Pearl Onions
Makes 4 to 6 servings
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  1. 4 (6-ounce) bags fresh spinach
  2. 4 slices bacon
  3. 1 cup frozen pearl onions, thawed
  4. 1/4 cup all-purpose flour
  5. 1 cup milk
  6. 1 (8-ounce) container sour cream
  7. 2 ounces cream cheese, softened
  8. 1 teaspoon salt
  9. 1/2 teaspoon ground black pepper
  1. In a large stockpot, add water to a depth of 1 inch; bring to a boil over high heat. Add spinach, and cook, stirring often, for 3 to 5 minutes or until spinach wilts. Drain thoroughly, and squeeze spinach to remove as much moisture as possible. Chop spinach.
  2. In a large skillet, cook bacon over medium heat until crisp. Let drain on paper towels, reserving drippings in skillet. Crumble bacon.
  3. Cook onions in hot drippings over medium heat for 1 minute. Sprinkle flour over onions; cook, stirring constantly, for 2 minutes. Reduce heat to low, and stir in milk. Cook, stirring often, for 2 minutes or until mixture thickens. Stir in sour cream and all remaining ingredients until melted and smooth. Stir in spinach, and cook just until heated through. Top with crumbled bacon.
  1. Four bags of spinach sounds and looks like a lot until you cook it. For the best texture, squeeze out as much water as you can.
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