Lawry's Creamed Spinach Recipe
User Reviews
5
Lawry's Creamed Spinach Recipe
Description
This recipe starts by blanching fresh baby spinach briefly and shocking it in ice water to preserve color and texture. The spinach is then drained and chopped. In a skillet, diced bacon is cooked until it begins to render fat, followed by the onion until translucent and fragrant. Garlic then joins the mix, followed by the spinach and seasonings including seasoned salt, white pepper, and a touch of nutmeg for warmth.
A creamy sauce is made by creating a roux from butter and flour heated to a light golden, then whisking in milk and cooking until thickened. This sauce is stirred into the spinach mixture, combining the smoky bacon, aromatic spices, and tender greens. Pulsing briefly in a food processor smooths the texture while keeping some spinach pieces intact.
The creamed spinach is a classic side that pairs well with a variety of main dishes. It can be made ahead and gently reheated before serving. Substitution with frozen spinach is possible but fresh yields best texture.
Ingredients
- 1 pound baby spinach (You can substitute frozen spinach)
- 4 lices Bacon diced
- 1 clove garlic minced
- 1 onion diced fine, medium
- 3/4 teaspoon seasoned salt Lawry's brand
- 1/2 teaspoon white pepper
- 1/8 teaspoon ground nutmeg
- 2 Tablespoons butter unsalted
- 2 Tablespoons flour
- 1 cup milk
Instructions
- Blanch spinach in batches by cooking it in salted, boiling water for a few seconds, then plunging it in ice water to stop the cooking. (To save time, use frozen, chopped spinach!)
- Squeeze out excess liquid and chop.
- In a medium-sized skillet over medium heat, saute bacon 2 or 3 minutes. Add diced onion and continue to cook until onion is translucent another 3 or 4 minutes. Add garlic, spinach and seasonings and cook another minute.
- In a medium saucepan, heat butter until melted. Add flour, stirring with a spoon until flour is incorporated and begins to turn slightly golden, about 2 minutes. Whisk in milk and bring to a boil. Reduce heat and cook until sauce begins to thicken about 3 minutes.
- Add cream sauce to the spinach mixture.
- In a food processor pulse spinach 3 or 4 times. It should retain its texture. Taste and adjust seasonings if necessary.
- Can be made a day ahead of time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 154kcal | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 174mg | 7% |
| Potassium | 545mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 7.277IU | 0% |
| Vitamin C | 23mg | 26% |
| Calcium | 133mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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