Easy Creamed Spinach


8 oz. bacon, cut into 1/2-inch pieces
1 tbsp. all-purpose flour
1 garlic clove, grated or 1 shallot, minced
3/4 c. heavy cream
kosher salt
Freshly ground black pepper
2 lb. baby spinach


In a large cast iron skillet over medium heat, crisp bacon until deep golden brown, about 6 to 8 minutes.
Transfer bacon to a paper-towel lined plate. Drain bacon fat leaving 2 tbsp in the pan; discard excess.
Increase heat to medium-high and add flour; mix with a wooden spoon for 1 minute. Add garlic, heavy cream, 1 tsp salt, and 1/2 tsp black pepper; bring to a boil and simmer on low for 2 minutes.
Fold in spinach until warmed through and wilted.
Transfer to serving dish and garnish with crispy bacon.