Whenever I make creamed spinach, I’m instantly transported back to a few magical dinners at San Francisco’s House of Prime Rib — that beloved, old-school institution that’s been serving the same comforting menu since 1949. Every meal there felt like a celebration. It began with a crisp lettuce salad tossed tableside with julienned beets, a warm loaf of sourdough, and a ramekin of creamy butter.
Then came the star of the show: a silver cart gliding through the dining room, waiters in white jackets carving thick slices of prime rib to order and plating them with creamed spinach (or creamed corn) and a golden Yorkshire pudding. For me, it was always the spinach that stole the spotlight — rich, velvety, and flecked with bits of smoky bacon.
Over time, it became a holiday staple in my own kitchen — and the tradition continues. Leftovers are a treat, too: spooned over toast and topped with a poached egg, or tucked inside crepes for breakfast the next morning. Every bite still feels like a nod to 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
*Crumbled bacon is optional but adds wonderful flavor.
METHOD:
Bring a large pot of salted water to a boil. Add spinach and blanch for 30 seconds, just until wilted. Drain immediately and run under cold water, or plunge into an ice bath to stop the cooking. When cool, squeeze gently to remove excess moisture. Transfer to a bowl, stir in lemon juice, and set aside.
In a large sauté pan, melt the butter over medium heat. Add the garlic and shallots and cook until fragrant, about 30 seconds. Whisk in the flour and cook for 1 minute, stirring constantly to make a smooth roux.
Gradually whisk in the half-and-half, stirring continuously until the mixture is smooth and begins to thicken, about 3–5 minutes. Season with salt, nutmeg, and white pepper. Taste and adjust seasoning as needed.
Stir in the crumbled bacon (if using), then fold in the spinach and any juices in the bowl. Warm through gently over low heat. Serve hot.
SERVING SUGGESTIONS:
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Pair with prime rib, roast chicken, or grilled salmon.
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Spoon over toast and top with a poached egg for an elegant brunch.
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Use as a savory crepe filling or layer into a vegetable lasagna.
YIELD: Serves 4
