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.
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Steakhouse Creamed Spinach
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 of the year. It’s easy to make and very tasty.
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!
What Makes Lawry’s Creamed Spinach so Good?
Lawry’s original creamed spinach contains crispy bacon pieces, giving it an intricate and luscious flavor. And, above the delicious characteristics of the bacon, onions, and garlic, this creamed spinach has a secret ingredient that takes it to another level.
This copycat spinach recipe uses Lawry’s Seasoned Salt, a special blend of salt, spices, and herbs such as salt, sugar, paprika, onion powder, and turmeric. It supplies the typically simple creamed spinach with a mostly savory flavor, followed by subtle traces of sweetness due to the sugar.
This seasoning also adds a unique flavor to other foods, namely, baked potatoes, mashed potatoes, French fries, hash browns, or any other potato side dish. It’s well worth having in your pantry.
Why You Will Love This Copycat Lawry’s Creamed Spinach Recipe
This easy recipe can become your new go-to side dish when you need to feed a crowd. It’s the perfect accompaniment to many types of main courses, and it only takes 20 minutes to make!
Whether hosting a casual party or something more formal, this recipe can enhance your food spread.
Not to mention, It can be challenging to make vegetables tasty, but this delectable creamed spinach has such a satisfying flavor that you’ll want more. Anyone who gives it a try will surely appreciate its creamy texture and savory taste!
Here’s what you need to make creamed spinach:
- Frozen chopped spinach
- All-purpose flour
- Lawry’s seasoned salt
- Black pepper
Lawry’s Seasoned Salt is 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.
How to Make Lawry’s Creamed Spinach
- Cook spinach according to package directions and drain well in a colander. Then squeeze out the excess moisture using a kitchen towel or cheesecloth.
- Snip the bacon into tiny bits and fry in a skillet until crisp. Remove bacon bits and most of the drippings from the pan.
- Sauté 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 the onion/bacon mixture from the 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.
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 substitute gluten-free flour with no difference in flavor.
- Use the microwave to warm the milk.
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.
What to Serve With This Dish
Lawry’s has many of these options on their menu, and they are an excellent match for creamed spinach because of the complementary ingredients in these comfort foods.
How to Store Creamed Spinach
You need to store creamed spinach in an airtight container in the refrigerator for it to remain fresh. Keeping it only loosely covered will make it dry out, and it might also absorb odors or flavors from other foods in the refrigerator. For best results, use a container with a lid. This way, you can enjoy it for 3 to 4 days.
What Is the Best Way to Reheat Creamed Spinach?
Luckily, there are plenty of effective ways to reheat the creamed spinach. You can use the microwave, oven, or stovetop.
Whichever way, make sure to add a splash of milk if needed and cover it to keep the moisture in. Heat it over a moderate temperature to slowly bring its temperature up until it is bubbly.
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.