One of my favorite restaurants is Lawry’s. Their prime rib is DE-licious, but I like the creamed spinach even better. So I can’t tell you how excited I was to find this recipe in an old cookbook called, Ford Treasury of Favorite Recipes from Famous Eating Places. The book I have is Volume 3, so I don’t know whether or not this recipe is in all the volumes. But don’t worry, you can get it here!
Every time I eat at Lawry’s I order the creamed spinach, and it’s the only item on my plate that I finish. Then I bring home a box of leftover meat and potatoes, but the next day when I warm it up, I’m always sad that I don’t have any more spinach.
Ha! Now I can make it any time I want. YUM!
There’s something interesting about this recipe. It instructs you to grind the spinach, bacon, and onions before cooking. (My mom used to have a hand-crank food grinder that mounted on the counter, but I don’t). So I finely chopped and minced everything. However, when completed, it didn’t look like Lawry’s, so I put in in the blender, pureed for a few seconds, and voila! It looked perfect. (If you’re going to grind it in the end, don’t worry too much about how finely everything is minced.)
- 1 ½ pounds fresh spinach
- 5 strips bacon, minced
- 1 medium onion, minced
- 1 clove garlic, minced
- 1 teaspoon Lawry’s Seasoned Salt
- ¼ teaspoon pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 1 ½ cups whole milk
- Steam spinach for approximately 5 minutes (do NOT overcook). Rinse under cold water, and squeeze dry. Chop finely.
- Sauté bacon, then add onion, garlic, seasoned salt, pepper, and spinach. Sauté until all moisture is gone.
- In a medium saucepan, melt butter. Add flour, and blend thoroughly. Whisk in milk, and bring to a boil. Add to spinach mixture, and stirring constantly, bring to a slow boil.