Creamy Spinach and Bacon Sauce

834

Courtesy of Douglas Baldwin
This pan sauce (not cooked sous vide) pairs with his Pan-seared Chicken Breasts or other seared poultry or meat.
Serves 4

INGREDIENTS

  • 8 ounces (225 g) frozen chopped spinach, cooked and drained
  • 1/2 cup (4.2 fl oz/125 ml) half-and-half
  • 2 slices bacon, chopped2 cloves garlic, put through a garlic press
  • 1/4 cup (2 fl oz/60 ml) chicken broth
  • 2 teaspoon (.3 oz/10 ml) white vinegar
  • Salt and black pepper to taste
  • Pinch freshly ground nutmeg

 

INSTRUCTIONS

  1. Put the cooked spinach and half-and-half in a blender and process until smooth.
  2. In a skillet over medium heat, cook the bacon until crispy; remove the bacon with a slotted spoon and reserve.
  3. Add the garlic and cook until fragrant and golden brown.
  4. Add 1/4 cup (2 fl oz/60 ml) chicken broth and the vinegar and stir.
  5. Stir in the spinach mixture; cook, stirring constantly, until it comes to a boil.
  6. Stir in the reserved bacon and season with salt and pepper. Reduce heat to low and cover until ready to serve

 

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