Lawry’s Creamed Spinach is a popular side dish served at The Prime Rib restaurant in Beverly Hills. It’s creamy and flavored with bacon, onion, and garlic. Make some of the most delicious ways to enjoy spinach at home.
Lawry’s Creamed Spinach is served at Lawry’s The Prime Rib restaurant. Creamed spinach is a steakhouse favorite side dish that pairs perfectly with any good cut of beef. This special keto creamed spinach recipe is the one made famous by Lawry’s. This is a favorite of our family at Christmas, but you can make it at home any time. It’s easy to make and very tasty.
I just adore a good piece of steak cooked to medium rare and served with creamy, perfectly-seasoned, bacon-y creamed spinach. This frozen spinach recipe combines spinach with a rich base of bacon, onion, and more than a hint of garlic, making for a wonderfully hearty take on this classic creamed spinach dish. It’s great served on its own and is the perfect side dish to accompany a great steak or slab of prime rib. You can also serve it with chicken, ham, lamb, seafood, or seriously, anything else that takes your fancy!
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Tips for Making Creamed Spinach
- Use frozen chopped spinach to save a step. Don’t forget to defrost it before chopping. A pound looks like a ton of spinach…but you know how spinach cooks down.
- It’s easiest to snip the bacon with scissors when it is really cold from the refrigerator.
- You can totally substitute gluten-free flour with no difference in flavor.
- Use the microwave to warm the milk.
This copykat spinach recipe uses Lawry’s Seasoned Salt, a special blend of salt, spices, and herbs that adds a unique flavor not just to this creamed spinach dish but also to baked potatoes, mashed potatoes, French fries, hash browns or any other potato side dish. It’s well worth having in your pantry.
Frozen spinach is so easy to work with, check out more spinach recipes.
Can You Make This Creamed Spinach Ahead of Time?
Yes, make it the day before and reheat if you want to have a fuss-free dinner. It tastes even better the next day! Add a little more milk to smooth it back out and warm it up in the oven – thanks to one of my readers for this tip.
Here’s what you need to make creamed spinach:
- Frozen chopped spinach
- All-purpose flour
- Lawry’s seasoned salt
- Black pepper
How to Make Lawry’s Creamed Spinach
- Cook spinach according to package directions and drain well.
- Snip the bacon into tiny bits and fry until crisp. Remove bacon bits and most of the drippings from the pan.
- Sauté the onion in the pan drippings until very tender.
- Add the bacon bits back to the pan for the last couple of minutes of cooking.
- Remove onion/bacon mixture from heat and stir in flour, seasoned salt, pepper, and garlic.
- Add the warmed milk all at once.
- Return the pan to medium heat and stir until smooth and thickened.
- Add spinach and mix thoroughly. Keep warm until ready to serve.
- It is easiest to snip the bacon when it is really cold from the refrigerator.
- I use the microwave to warm the milk.
More Side Dish Recipes
- Cauliflower with Cheese Sauce
- Hash Browns Casserole Cracker Barrel
- Boiled Carrots Recipe
- Roasted Small Red Potatoes
- Leeks and Potatoes Recipe
- Macaroni and Cheese Recipe Martha Stewart
- Air Fryer Baked Potatoes
- Garlicky Green Beans
- Asparagus Recipe
- Cheddar Creamed Corn
Popular Fine Dining Recipes
- Brazilian Steakhouse Rolls at Fogo de Chao
- Baked Scallops Recipe at Legal Seafood
- Russian Salad Dressing Recipe at the Russian Tea Room
Lawry’s Creamed Spinach
- 20 ounces frozen chopped spinach 2 packages
- 4 slices finely chopped bacon
- 1/4 cup minced onion
- 4 tablespoon all-purpose flour
- 2 teaspoon Lawry's seasoned salt
- 1 teaspoon black pepper
- 3 teaspoons minced garlic
- 2 cups warmed milk
- Cook the spinach according to the package directions and drain well. Fry the bacon bits until crisp and set aside. Remove most of the bacon drippings from the pan.
- Sautée the onion in the remaining pan drippings until very tender (about 10 minutes). Add the bacon to the onion mixture for the last couple of minutes of cooking.|
- Remove the onion/bacon mixture from the heat and stir in the flour, salt, pepper, and garlic and blend thoroughly - it will be a thick paste roux.
- Add the warmed milk all in one step. Return the mixture to medium heat and stir continuously until thickened and smooth.
- Add the spinach and mix thoroughly. Keep the finished dish warm until ready to serve.