Creamed spinach has always been one of my favorite sides to order at steakhouses. Ruth’s Chris, Chicago Chop House, Mr. John’s Steakhouse in New Orleans, Lawry’s, etc… I just love a good ole’ piece of steak that is cooked to medium rare and served alongside creamy, perfectly-seasoned, bacon-y creamed spinach. I have found the perfect recipe to amount up to the creamed spinach you eat in the fancy steakhouses.
I can’t believe Christmas is finally here! I feel like the time between Thanksgiving and Christmas goes by so fast and I know I say this every year. I love love love Christmas so much because it truly is a time to appreciate the special people in your life, look back on the year and feel grateful while also feeling hopeful for a new year ahead (especially 2021!) and obviously, eating good food. This year, we are with my husband’s family in The Woodlands for the Christmas holiday. Although I miss my immediate family more than ever during this time, I’m happy everyone is staying safe and healthy. Thank goodness for Zoom so I can still see my family’s beautiful faces on Christmas Day.
If anyone is planning on preparing a beautiful and rich prime rib for Christmas dinner, I highly recommend pairing this creamed spinach recipe to go alongside. Even if you aren’t a fan of raw spinach, I promise you will love this recipe. It truly is the best! My mom has been using this creamed spinach for a long time and she finally shared it with me. It’s super easy and super worth the calories.
Merry Christmas and Happy Holidays to all!
XX,
JJ
Steakhouse Style Creamed Spinach
Equipment
- Cutting Board & Chef Knife
- Large Saute Pan
- Wooden Spoon
- Microplane
Ingredients
- 24oz Raw Baby Spinach about 4 bags
- 4 slices Bacon diced
- 2 Tbsp Olive Oil
- 1/2 Yellow Onion small dice
- 2 cloves Garlic minced
- 2 Tbsp All-Purpose Flour
- 1 cup Whole Milk
- 1 cup Half & Half
- 1 Lemon zested
- 1/8 tsp Cayenne Pepper
- Kosher Salt & Black Pepper to taste
Instructions
- Heat 2 Tbsp olive oil in a saute pan over medium heat.
- Add the diced bacon and slowly render the fat until the bacon is crispy, about 10 minutes.
- Remove the cooked bacon from the pan with a slotted spoon. Then, add the diced onion to the pan and sauté in the bacon fat until tender and translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 2 minutes.
- Next, sprinkle the flour over the onion/garlic mixture.
- Simultaneously, pour the milk and heavy cream into the saute pan while stirrring with a wooden spoon to ensure there are no flour chunks.
- Cook over medium low heat until the mixture has thickened slightly.
- Then, add the raw spinach to the mixture. Cook on low until spinach is completely wilted.
- Add bacon crumbles back to the spinach along with freshly grated lemon zest.
- Season with salt & pepper to taste.
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