Prime rib for Christmas? Creamed spinach seems the perfect accompaniment to roast beef and it’s easy to prepare. The creamy sauce that surrounds the chopped green leaves is augmented with chopped bacon, onions, and garlic.
Lawry’s The Prime Rib in Beverly Hills is often credited with the best recipe for the classic dish. That version became popular decades ago and relied on two 10-ounce packages of frozen chopped spinach. As with many packaged foods, the cartons are smaller now, downsized to 8 ounces. I use three packages, giving the final dish a little higher ratio of spinach without overpowering its creamy partner.
Lawry’s Creamed Spinach
Yield: 6 servings, can be doubled
INGREDIENTS
Three 8-ounce packages frozen chopped spinach, thawed
4 slices bacon, finely chopped
1 medium onion, finely chopped
4 tablespoons all-purpose flour
2 teaspoons seasoned salt, such as Lawry’s
1/2 teaspoon seasoned pepper
2 cloves garlic, minced
2 cups whole milk
Cook’s notes: May be prepared one day in advance, covered and refrigerated. Reheat in crockpot or microwave, adding a little milk if needed to make it creamy.
DIRECTIONS
1. Squeeze handfuls of thawed spinach over the sink to remove excess water; set aside.
2. In a large, deep skillet or Dutch oven, cook bacon 1 minute on medium-high heat. Add onion and cook, stirring occasionally, until the onion is browned and tender, and the bacon is starting to brown. Remove from heat and stir in flour, salt, pepper, and garlic; stir to combine. Return to medium heat and add milk slowly, stirring constantly. Bring to a simmer, stirring frequently; simmer for 3 minutes. Sauce should be thickened.
3. Add spinach and mix thoroughly. Cook until heated through. I serve it as is, but If you prefer, for a creamier consistency process in a food processor using the on-off pulsing technique. Serve hot.
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomas Cooks.com.