Creamed Spinach with Bacon

Creamed spinach recipe with fresh spinach, a butter, flour, milk sauce, onions, and bacon.

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Photography Credit: Elise Bauer

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

If you are using fresh mature spinach (not cleaned baby spinach), you'll need to clean it thoroughly. 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.

Ingredients

  • 1 pound fresh spinach, about 2 large bunches, thoroughly cleaned
  • 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 Blanch and chop the spinach: Blanch the spinach in a pot of boiling water until the spinach is wilted, about 30 seconds 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.

2 Sauté bacon, onions, garlic: 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.

3 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.

4 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 20 Comments

  • Betina

    Don’t have fresh spinach. Can canned spinach be used?

  • Emily

    Would this recipe work if I used skim milk or even 2% instead of whole?

    Yes, it would work fine. ~Elise

  • ejm

    We often have Indian-style spinach and cheese (palak paneer) but it never occurred to me to make creamed spinach with bacon and nutmeg! This sounds delicious.

    We like to skip the blanching step by generously salting just washed spinach, leaving it in a colander for around 30 minutes and then squeezing out the moisture. Just before adding it to whatever has spinach in it, we rinse the spinach to take away excess salt and then squeeze it out again to remove new excess water.

    -Elizabeth

  • Julee

    I’ve never rally thought much of ceamed spinach though I love greens, but this recipe sounds so good. Im on a very specific diet though and I’m wondering if I could use turkey bacon and substitute the flour for whole wheat flour.

    Sure, why not? ~Elise

  • michelle

    My mom’s recipe was similar……except she would saute garlic w/ the butter/oil before adding the flour (and no nutmeg or bacon). My favorite!

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