Creamed spinach has always been one of my favorite sides to order if we go to an upscale steak house. 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 got to spend some time with my family this past weekend in Louisiana so of course, we made a big family dinner one night. The menu included prime rib with an au jus, twice-baked potatoes, and creamed spinach. 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.
For this recipe you will need:
2 packages frozen chopped spinach, thawed & drained
4 slices bacon, diced
2 Tbsp olive oil
1/2 yellow onion, small dice
2 garlic cloves, minced
2 Tbsp AP flour
1 cup whole milk
1 cup half and half
1 tsp salt
1 tsp freshly ground black pepper
Heat 2 Tbsp. olive oil in a large sauté pan over medium heat. Add the diced bacon and slowly render the fat until the bacon is crispy, about 10 minutes. *Remember low and slow.*
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, about 5 minutes. While the onion is cooking, put the spinach in a colander and squeeze out all of the liquid (or as much as you can). Add the minced garlic to the onion and cook until fragrant, about 2 minutes. Remove the pan from the heat so the garlic does not burn.
Add the flour, salt and pepper to the pan. Using a wooden spoon, slowly add the milk and half and half. Stir to smooth out the flour clumps. Return the pan to the heat and continue to stir until the mixture has thickened. Add the drained spinach and stir until everything is combined. Cook for an additional 5-10 minutes. Season with more salt and pepper if desired. Garnish with the cooked, crispy bacon.
No Comments