Collected Recipes from the Culinary Institute at the University of Tennessee
Creamed Spinach
| 2 lbs | frozen spinach |
| 4 strips | bacon, medium dice |
| 4 T | butter |
| 6 oz | cream cheese |
| heavy cream | |
| red pepper flakes | |
| parmesan cheese, shredded |
- Thaw spinach. Drain, squeezing out as much water as possible.
- Render bacon in saute pan until crispy. Remove bacon, reserving for later use.
- Melt butter in saute pan and briefly saute spinach.
- Melt in cream cheese, thinning with cream as necessary.
- Add red pepper flakes and parmesan cheese to taste, garnishing with shredded parm.