This recipe was printed on the LA Times Web site. It’s from Lawry’s Restaurant. I’m planning on giving it a try. I like Boston Market’s creamed spinach, but I’d like to try making it at home.

Spinach Base:

½ pound smoked bacon, finely chopped

1 bunch green onions, finely chopped

1 onion, finely chopped

1 tablespoon chopped garlic

1 teaspoon salt

¾ teaspoon pepper

1-1/2 tablespoons butter

In a large skillet, cook the chopped bacon over medium high heat until browned and crisp, stirring frequently, about 15 minutes.

To the pan, stir in the green onion, onion, chopped garlic, salt and pepper and simmer, stirring frequently, until the vegetables are tender, 10 to 12 minutes.

Stir in the butter, and then puree the mixture in a blender.

You can make up to this point ahead of time, then refrigerate.


¼ cup plus 2 tablespoons flour

1-1/2 cups milk

¾ cup half and half

2 pounds spinach, cleaned and chopped


When ready to prepare dish, retrieve Spinach Base from above.


Heat this spinach mixture in a large skillet over medium heat until warm. Gradually whisk in the flour until incorporated. Cook over medium heat for 10 minutes to cook out the flour taste, stirring frequently.


While the base is heating, scald the milk in a medium saucepan. Remove from heat but keep warm on the stove.

When the flour is cooked, whisk in the hot milk and half and half, mixing thoroughly. Bring the mixture to a boil over high heat. Reduce the heat to a simmer and continue to cook, stirring frequently, until the mixture is thickened to a cream sauce consistency, about 5 minutes.

Stir in the spinach, a little at a time, until all is added. Continue to cook until the creamed spinach begins to bubble, about 10 minutes.

Remove from heat and serve immediately. This makes about 8 servings.


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