Creamed Spinach with Bacon is so sinfully good you’ll never go back to regular veggies again! It’s the perfect side to make for any event or occasion.
I’ve been trying over the last year to get more veggies into my family’s diet. Spinach is one of my go to options, but let’s be honest about this recipe. This is not one of those “we’re eating healthier, yay!” recipes. This is a “damn the was good & I may have gained 5 pounds, but it was WORTH IT!” drop the mic type recipe. So suck it up, grab your fat pants, and let’s do this!
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Creamed veggie side dishes are a thing of beauty and decadence. Maybe it was growing up with a Southern grandma that started my love for butter and bacon. Maybe it was a natural calling. Either way, I love getting naughty with some side dishes! For those in utter shock that I’m condoning making this dish, shhhhhh. All good things in moderation. Obvs don’t eat the whole pan in one sitting. Make a bunch and share it with the people you love to make happy. Food is love kids.
Fuckin’ Fab Food Bloggers hooking you up this month with mic dropping Thanksgiving dishes. What’s that mean? I’m glad you asked! Urban dictionary defines it as:
Haha. That’s right bitches. I went super nerd on your butts and defined it! Long story short, serve any of these dishes and that’s all she wrote. They’re so damn good you’ll be indisputably victorious at the dinner table, and who doesn’t love that?!
Get on the #micdropper bandwagon with these other #FFFB recipes
- Cranberry Port Ring | All Roads Lead to the Kitchen
- Pumpkin Pie Cheesecake Bars | Nomageddon
- Gluten Free Deep Dish Pumpkin Coconut Cream Pie | This Mama Cooks
- 5 strips thick cut bacon, diced
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- 1/2 sweet onion, peeled and diced
- 3 garlic cloves, peeled and minced
- 1 1/2 cups 2% or whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter
- 24 ounces fresh spinach, I used three 8 ounce bags from the store so the spinach was already washed and prepped
- In a large pot over medium-high heat, cook the bacon until crispy, about 8 minutes. Remove from the pot and transfer to a paper towel-lined plate.
- To the bacon fat still in the pot, add 1/4 cup butter and melt completely. Whisk in the flour until well combined. Cook for 2 minutes to remove the "raw" flour taste.
- Add the onion and garlic. Stir to combine. Cook for 1 minute.
- Slowly whisk in the milk and cream to prevent lumps from forming. Reduce heat to medium and cook until thickened, about 10 to 15 minutes, whisking often. Season with salt, pepper, and nutmeg. Add more of each seasoning to taste. Reduce heat to medium-low to keep warm, stirring occasionally.
- While the sauce is cooking, melt 1/4 cup butter over medium-high heat in a large pot. Add the spinach and cover. Cook until wilted. (If you're using a large skillet instead of a pot, or a pot that's not super huge, you will have to add the spinach in batches. Press down on the spinach already in the pot and then add more. Fold the hot spinach on top of the uncooked spinach to help distribute the heat.) Carefully drain off any excess liquid in the spinach pot.
- Add the spinach to the sauce and stir until well combined. Add the bacon back to the pot and stir to combine.
- Transfer to a serving bowl. Serve warm.