Whenever I make creamed spinach, I’m instantly taken back to a few magical dinners at San Francisco’s House of Prime Rib, that beloved old-school restaurant that’s been serving the same comforting menu since 1949. Every meal there felt special. It always began with a simple lettuce salad tossed right at the table with julienned beets, served alongside a warm, crusty loaf of sourdough and a generous ramekin of butter.
Then came the main event: a white-jacketed waiter wheeling a gleaming silver cart to our table, carving thick slices of prime rib to order, and plating them with creamed spinach (or creamed corn) and a towering, golden Yorkshire pudding. There were baked potatoes too, piled high with all the fixings. It was a feast in every sense of the word.
But for me, the creamed spinach—studded with crispy bits of bacon—was always the standout. It quickly earned a place at our own holiday table, becoming a family favorite. And if there were leftovers? The next morning, we’d gently reheat them, spoon them over toast, and crown them with a poached egg, or tuck them inside delicate crepes. Every bite a little reminder of those unforgettable dinners.
INGREDIENTS:
4 slices bacon, cooked until crisp, crumbled*
2 bunches fresh savoy spinach, washed and stemmed
1 teaspoon freshly squeezed lemon juice
3 tablespoons butter
1 clove garlic, smashed and minced
2 tablespoons minced shallots
2 1/2 tablespoons all-purpose flour
½ teaspoon kosher salt (if using unsalted butter)
1 cup half-and-half (or cream)
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground white pepper
METHOD:
Bring a large pot of water to a boil. Add the spinach to the water and blanch the leaves for 30 seconds. Remove the pot from heat and pour spinach into a strainer, discarding the water. Run cold water over spinach (or plunge the strainer into an ice bath) to cool spinach quickly. Drain. Place spinach in a bowl, stir in the lemon juice and set aside.
In a sauté pan, melt the butter over medium heat. Add garlic and shallots and cook briefly for a few seconds, then whisk in the flour and cook, while stirring, for one minute. Slowly whisk in the half and half (or cream) and stir until the mixture is smooth and mixture thickens slightly. Whisk in salt, nutmeg, and white pepper — taste and adjust seasonings.
Stir in crumbled bacon and add the cooked spinach, along with any juices in the bowl. Serve hot.
*Crumbled bacon is optional, but adds a nice flavor.
YIELD: Serves 4
