Creamed Spinach with Bacon

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If you’ve been reading this site for a while you’ll know that we are big spinach fans here. We get spinach fresh from the farmers market every Saturday morning, and it disappears quickly.

Here is a creamed spinach dish that my father made for dinner the other night inspired from a recipe he found in the Sacramento Bee.

The spinach gets its creaminess from a béchamel sauce based on a flour and butter roux. There’s actually no cream in the spinach, it uses milk instead. The bacon adds wonderful flavor, but you can easily skip it if you are so inclined.

Creamed Spinach with Bacon Recipe

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  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4

Ingredients

  • 1 pound fresh spinach, about 2 large bunches
  • 3 to 4 strips of bacon, uncooked, finely chopped
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped (about 1 teaspoon)
  • A pinch of nutmeg
  • Salt and pepper to taste
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 cup whole milk

Method

1 Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining.

2 Blanch the spinach in a pot of boiling water until the spinach is wilted, about 1 to 2 minutes. Drain and rinse in cold water to stop the spinach from cooking further. Squeeze the spinach to remove all the moisture possible. Chop the spinach and set aside.

3 Heat a large skillet on medium high. Add the chopped bacon and sauté until the bacon begins to render some of its fat. Add the chopped onion and garlic. Sauté until onions are translucent.

4 Make the béchamel sauce. Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick.

5 Combine spinach, bacon and onion mixture, and béchamel sauce into one pan. Add nutmeg, salt and pepper to taste. Bring to a simmer, remove from heat and serve.

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Showing 4 of 36 Comments

  • Lee

    Pretty good but needs a little tweaking. Better to brown the bacon more before adding onion and garlic; the bacon was not cooked to my liking but had to take it off because the onions were getting too dark. I would up picking up some of the fattier pieces out since they were still a bit rubbery. Would have been helpful if the recipe had specified *lean* bacon. Also, a cup of milk turned out to be a bit soupy; 1/2 or 3/4 cup would have done. Not bad overall but will make changes next time.

  • Kristen Kennedy

    With a grilled steak, this meal rivals any you’ll find at a steak house. It’s so delicious you’ll forget how good it is for you!

  • GaNeane

    I’ve never really liked creamed spinach. Makes me think of school cafeterias…THANK YOU for changing my mind! This was DELICIOUS!! The only thing I changed was I used mace instead of nutmeg because I didn’t realize I was out of nutmeg!

  • Nahara

    I found this page yesterday while looking for some simple vegetables recipies & loved your page

    I decided to make this recipe today & it was delicious! My Dad loved it too. So easy to make too!

    I added a little bit of lime juice & the result was very nice, you should try it..

    Thanks!

    Greetings from Mexico.

  • gwen

    I made this for my boyfriend, and he loved it… I was afraid he wouldn’t like it or that it wouldn’t be creamy enough, but it was very creamy. The bechamel took a while to thicken up, I turned the stove up to medium heat and that helped. And of course, what guy can refuse bacon?

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