Gullivers Creamed Spinach Recipe

Recipe for the creamed spinach served at Gulliver's Restaurant.

Gullivers Creamed Spinach Ingredients
- 10 ounces of spinach
- 3 slices of bacon
- 1 small onion
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 3 tablespoons of flour
- 1-1/4 cup of milk

Gullivers Creamed Spinach Instructions
Rinse and chop the spinach, place it in a heavy skillet, and steam until wilted, stirring occasionally. (If you are using 10 ounces of frozen spinach, place it over low or medium heat to thaw and allow excess the water to evaporate) Transfer the spinach to a small bowl and squeeze it until it is completely dry. Grind the bacon and onions or finely chop them. Place the onions and bacon in a saute pan and cook them together until the bacon is thoroughly cooked. Stir in flour to make smooth paste. Gradually add the milk, stirring constantly (a wire whisk makes this easier). Bring the mixture to a boil and simmer it 10 minutes over low heat, until it is thickened. Add the salt and pepper. Grind the spinach or finely chop it, and stir it into the cream sauce.

This creamed spinach recipe was published in the 1981 Los Angeles Times California Cookbook. That edition is currently out of print but 2007 Los Angeles Times Cookbook can still be found in bookstores.

See also
More Recipes from California
Los Angeles for Visitors
California for Visitors