Total Time
Prep 10 mins
Cook 30 mins

This recipe is from my mother, Mildred Unger, who made it at Christmas for many years. It was a real family favorite. Like everything else, bacon makes spinach even better.


  1. Saute diced bacon slowly until crisp, pouring off collected fat.
  2. Cook and drain spinach according to directions on package.
  3. Add spinach and sour cream to bacon and simmer 5-10 minutes.
  4. Add nutmeg and serve.
  5. This is better tasting if made the day before needed.
Most Helpful

This was fast and easy. I used light sour cream and cut the nutmeg down (did not measure, just used what tasted good). After tasting, I added a spoonful of light cream cheese which made it perfect for me. Thanks for sharing! [Made for Spring 2013 Pick A Chef]

flower7 April 01, 2013

Very good! I was a bit worried about the moisture content, so after cooking I then sauteed the spinach to dry it out a bit. I did cut the nutmeg by half, I thought it would be too overpowering at that amount. I also added some salt and pepper. Thanks for posting! Made for Spring PAC 2013<br/>An update: I had some leftovers and some leftover spaghetti with Parmesan and olive oil on it, so I mixed the spinach with the pasta. A terrific new dish! Thanks again!

pammyowl March 28, 2013