This is the recipe made famous by the Southern California prime rib institution, Gulliver’s, with the barest of modifications to take away the baby food consistency and make it meatier. There is also a seamless modification to make this a perfect Keto side dish.
Chunky Bacon Creamed Spinach
- 2 – 16 oz packages frozen chopped spinach
- 12 pieces thick cut bacon (Usually a 12 oz pkg) I buy from the butcher so it may be more than 12 oz
- 3 cups milk (I recommend whole milk)
- 1/2 onion chopped
- 3 cloves garlic chopped (1 1/2 tsp if jarred minced garlic)
- 1/2 tsp ground pepper
- 2/3 cup all purpose flour (for Keto use 1/3 cup almond flour)
Thaw spinach and squeeze as much liquid out as possible.
Cut bacon into about 1″ pieces and cook in a large saucepan or medium dutch oven on the stove top over medium heat until it’s brown but not yet crispy. You want as much fat to render as possible so it’s not too chewy. Using tongs, remove the bacon to a plate lined with paper towel.
Add onion and garlic to the pan and cook until onions are soft and translucent, about 5 minutes. While onions are cooking, microwave your milk on high for 4 minutes. Stir in pepper and flour, stirring continuously for about 2 minutes.
TIP: Pre-packaged bacon tends to be fattier, so you’ll have more grease and a better roux. You may need to add a little butter (olive oil if you used almond flour) to the pan to give your mixture a better consistency if it’s too dry, if you used bacon with less visible fat. If your bacon gave off more grease than whichever flour you used could absorb, add more a teaspoon at a time, thoroughly stirring in between additions until your roux is holding together and not too wet or dry.
Add milk and whip until smooth. TIP: If you don’t like the consistency of your almond flour, at this point you can use your immersion blender to smooth everything out, including the onions and garlic.
Stir and cook another 2 minutes, or until a slow boil starts. Add bacon back in, then add spinach Cook for another 5 minutes, stirring occasionally. Remove from heat. TIP: I like the creaminess of adding an additional 1/4 cup of heavy cream when it’s done cooking, but before the next. step, especially if you are doing the Keto version. Cover top with 1/2 cup melted butter and lid until ready to serve. If you can make this the day before, it is one of those dishes that gets better the longer it sits in the refrigerator. Just warm it up slowly in the oven. #ThisGirlLovesToEat
This Girl Loves to Eat! 