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Cooking the Cowboy Way
by Grady Spears with June Naylor
Whoa, Nelly! This is some super-rich spinach. If you think you don't like green vegetables, this will change your mind forever.
Serves 8


• 1/2 large yellow onion, chopped
• 1/2 cup plus 1 tablespoon unsalted butter
• 1/4 cup all-purpose flour
• 1 tablespoon salt
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 teaspoon ground nutmeg
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 5 strips crisp bacon, chopped
• 4 ounces cream cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup slivered almonds, toasted
• 3 pounds spinach, washed, dried, and coarsely chopped


In a small pan, saute the onion in 1 tablespoon of the butter until just tender, 5 to 10 minutes.
Remove from the heat and set aside.

In a larger pan, melt the remaining 1/2 cup butter and allow it to brown slightly.
Whisk in the flour over low heat, cooking until the roux is a light gold color.
Add the cream, broth, nutmeg, cayenne, garlic powder, bacon, cream cheese, and Parmesan.
Mix together and continue to cook over low heat until the cheese has melted.
Add the sauteed onion, toasted almonds, and spinach, mixing well.
Cook until thoroughly heated.
Serve warm.


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