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!
Steakhouse Style Creamed Spinach
- Cutting Board & Chef Knife
- Large Saute Pan
- Wooden Spoon
- 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
- 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.