Creamed Spinach with Bacon

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

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


  • 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


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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  • 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..


    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?

  • Bill

    I recently found out that spinach is a great food for those suffering from inflamation. I tried it for a week and the inflamation in my legs is gone. The creamy spinach, however can cause problems with a film on your teeth.
    I have not tried it so I don’t really know how bad it is. I just love spinach with sauteed garlic and bacon. Cook the spinach for one minute in (3) bacon grease covered, then mix again and cover for another minute. Fantastic.

  • Jennifer

    This look gorgeous!

    Do you think it would work with skim milk?

  • Russell

    Since eating fresh spinach for the first time several (10+) years ago, I have rarely if ever ate frozen or canned spinach. This recipe looks like something I should try sometime.

    I agree with the suggestion made in another comment of using the rendered bacon fat for the roux. I realize this may not make a true bechamél in the traditional sense, but I would think using that instead would cover the salt content needed for the recipe as well as add a different flavor element to the dish.

    As for the nutmeg, I have seen Rachel Ray use it constantly with greens. For those who use it, what exactly does it add to the flavor of your greens? Is it similar to the idea of adding a dash of cayenne to a cheese sauce?

  • The Impecunious Gourmet

    If I were to use frozen spinach what amount would you recommend (ie what does 2 large bunches of spinach (sans thick white stalks) weigh after it has been blanched and drained? Fresh is relatively expensive here in Australia due to the long drought (& now the floods!) that I haven’t cooked a Palak Panir (our favourite spinach dish) or a spinach & ricotta quiche or crepes using fresh spinach for YEARS (I make my own ricotta, panir, pastry & crepes & buy my spices in bulk so that part of the meal cost next to nothing). Cheers.

  • Self-taught cook in training

    That looks fantastic. Is there nothing that bacon can’t improve?

    It looks a little beyond my skill levels, but maybe I’ll just live vicariously through you for a bit.

  • myprivate

    I recently saw a pizza recipe that uses mozzarella and mushrooms with creamed spinach as a “base” on the dough. Could I use this this creamed spinach recipe here?

    Can’t see why not. ~Elise

  • Andi

    This turned out fairly tasty, despite my mishaps with the bechamél. (I was doing well with the roux but everything went awry when I added the milk – I clearly need some more practice). But between the bacon and onions we ate every bite. Next time I’ll just be a little more patient with the sauce!

  • Irene

    This is somewhat similar to what I’ve been getting since childhood, sans bacon, anyway. This is one of my favorite dishes, exceeded only when my mom makes pancakes (our german version…not at all like american pancakes, more like a heavier crepe actually) and fills them with this heavenly substance. Your site is wonderfully photographed and written…thanks for sharing!

  • bonzi

    Ah, almost exactly like my personal recipe (I don’t sauté garlic, but squeeze it in a press and add it fresh to finished dish – I like strong, sharp taste and aroma it adds this way).

  • meeso

    I am a crazy spinach fan! I know this is darn amazing!

  • cappy

    I made this recipe (creamed spinach with bacon) last night and it was delicious. I didn’t have fresh spinach so I used a bag of commercially frozen spinach, blanced and drained, and it turned out well. My family loved it.

  • Deborah Dowd

    Anything with spinach and bacon has got to be great! We are big spinach fans and this sounds really terrific!

  • Mrs. L

    I can’t imagine how anyone would be so inclined to skip the bacon! Yummy, I have to try this.

  • Astra Libris

    This looks delicious! I love the use of milk instead of cream…

  • Lady Amalthea

    Spinach is my favorite vegetable and creamed spinach my favorite preparation. How can I not try this??

  • Eric

    Instead of making the roux with butter- why not use rendered bacon fat (maybe even add more bacon!) and add the flour, etc to that? More bacon flavor, and in the end, maybe a little less added fat. More bacon…. Yum!

  • doodles

    Creamed spinach is always on the table during holiday meals. This one looks like a keeper.

  • Lauren

    This looks simple and delicious! A nice change from my usual method of sauteeing baby spinach with a little oil and garlic. Can’t wait to try this.

  • Kevin

    Creamed spinach with bacon sounds really good.

  • JEP

    Sounds healthy & delicious!

  • 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!

  • Jami

    Yummy !
    Will be making this for my dinner party !

  • 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

  • Janna

    This sounds fantastic, and so healthy!
    I may have to try it with sweet rice flour for my husband who doesn’t eat wheat to enjoy.

  • 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.


  • Anonymous

    So elegantly simple! I think I might try it with baby spinach – skip the blanching step and just let the leaves wilt down in the sauce. The milder flavor of the baby leaves means my husband might actually eat it, even if it is (gasp!) green.

  • jonathan

    Excellent. I’ve often prepared creamed spinach this way. The use of a bechamel instead of heavy cream produces a less-fattening, yet delicious, result. The lower-fat prep also allows for the addition of bacon.

    It’s also the same logic I apply when ordering a Diet Coke and a double (bacon) cheeseburger.

    A little thing I like to call…’fat rationalization’.

    Hah! Jonathan, you totally crack me up. ~Elise

  • Emily

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

    Yes, it would work fine. ~Elise

  • Jerry

    Creamed Spinach was a favorite of my daughter’s when she was little. I never thought of adding bacon, though!

    Sigh… Yet another of your recipes just went on my “to-make” pile… (That thing’s as tall as my wife!)

  • Gretchen Noelle

    Ahhh! The Sacramento Bee! I spent more than 10 years in Sac before moving to Peru. Thanks for making me smile this morning!

  • SharonD

    This recipe spounds delicious.
    I have a creamed spinach recipe that I like a lot it has cream cheese in it.
    I have to try this one now.