Lawry’s Creamed Spinach: A Culinary Homage

I remember sneaking bites of creamed spinach off my grandmother’s plate during holiday dinners. To a child who preferred anything but vegetables, it seemed like an act of rebellion against the green menace. But that creamy, savory concoction, somehow infused with a hint of warmth and comfort, slowly won me over. It wasn’t just spinach; it was an experience, a tradition, and a delicious mystery that I’ve been trying to unravel ever since. This recipe, a delightful interpretation of a classic creamed spinach, comes as close as I’ve ever gotten to recreating that cherished memory.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 8
• Yield: Approximately 6 cups
• Dietary Type: Not Gluten-Free

Ingredients

• 6 slices bacon, finely chopped
• 1 cup finely chopped onion
• ¼ cup flour
• 2 teaspoons season salt (Lawry’s preferred)
• ½ teaspoon seasoned pepper (Lawry’s preferred)
• ½ teaspoon garlic powder
• ¼ teaspoon parsley
• 1 ¾ cups milk
• 2 (10 ounce) packages frozen spinach, cooked and drained

Equipment Needed

• Medium skillet
• Measuring cups and spoons
• Colander or strainer (for draining spinach)
• Mixing spoon or spatula

Instructions

1. Begin by preparing the base: In a medium skillet, cook the finely chopped bacon over medium heat until it is almost crisp. Don’t fully crisp the bacon at this stage, as it will continue to cook with the onion.
2. Introduce the aromatics: Add the finely chopped onion to the skillet with the bacon. Continue cooking until the onion is tender and translucent, which should take about 10 minutes. Stir occasionally to prevent burning and ensure even cooking.
3. Create the roux: Remove the skillet from the heat. This is an important step to prevent the flour from clumping. Add the flour, season salt, seasoned pepper, garlic powder, and parsley to the skillet. Blend everything together thoroughly until no dry flour remains, creating a smooth roux.
4. Incorporate the milk: Gradually stir in the milk into the flour mixture. It’s crucial to add the milk slowly, whisking or stirring constantly, to prevent lumps from forming.
5. Thicken the sauce: Return the skillet to low heat. Continue to cook and stir continuously until the sauce thickens to your desired consistency. This may take a few minutes. Be patient and keep stirring to avoid scorching the bottom of the pan.
6. Add the spinach: Once the sauce is thick and creamy, add the cooked and drained frozen spinach to the skillet. Mix well until the spinach is evenly coated with the sauce.
7. Adjust consistency (if needed): If the creamed spinach appears too thick, add a splash more milk to achieve the desired consistency. Stir well to incorporate the additional milk.

Expert Tips & Tricks

• Bacon Fat is Flavor: Don’t drain off all the bacon fat! Leaving some in the skillet will add a depth of smoky flavor to the creamed spinach. Adjust the amount based on your preference.
• Seasoning is Key: Lawry’s seasoned salt and pepper add a distinctive flavor. If you don’t have them, use a blend of salt, pepper, and other seasonings to taste.
• Spinach Prep: Make sure to thoroughly drain the spinach. Excess moisture will result in a watery creamed spinach. Press the cooked spinach in a colander or squeeze it with paper towels to remove as much water as possible.
• Make-Ahead Magic: This dish can be prepared a day in advance. Store it in an airtight container in the refrigerator, and gently reheat it on the stovetop over low heat, adding a splash of milk if needed to restore the creamy consistency.
• Avoiding Lumps: The key to a smooth, lump-free sauce is to add the milk gradually while stirring constantly. If lumps do form, you can use an immersion blender to smooth out the sauce.
• Flavor Boost: For an extra layer of flavor, try adding a pinch of nutmeg or a dash of hot sauce to the creamed spinach.

Serving & Storage Suggestions

Serve Lawry’s Creamed Spinach hot as a side dish to complement roasted meats like prime rib, steak, or chicken. It also pairs well with baked fish or vegetarian entrees. Garnish with a sprinkle of freshly ground black pepper or a dusting of paprika for visual appeal.

To store leftovers, allow the creamed spinach to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave in 30-second intervals until heated through. Adding a small amount of milk or cream during reheating can help restore the creamy texture. Freezing is not recommended, as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	160 kcal	8%
Total Fat	10g	13%
Saturated Fat	4g	20%
Cholesterol	19mg	6%
Sodium	226mg	9%
Total Carbohydrate	11g	4%
Dietary Fiber	3g	12%
Sugars	2g	4%
Protein	7g	14%

Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian/Vegan: Omit the bacon for a vegetarian version. For a vegan option, use plant-based bacon substitutes and replace the milk with unsweetened almond milk or soy milk. You may need to add a thickening agent like cornstarch to achieve the desired consistency.
• Gluten-Free: Substitute the flour with a gluten-free all-purpose flour blend or cornstarch to maintain a gluten-free dish.
• Cheese Lover’s Delight: Add a handful of shredded Parmesan or Gruyere cheese to the creamed spinach during the last few minutes of cooking for a richer, cheesier flavor.
• Spicy Kick: Incorporate a pinch of red pepper flakes or a dash of your favorite hot sauce for a subtle heat.
• Fresh Spinach: If you prefer using fresh spinach, use about 2 pounds of fresh spinach. Sauté it with the onions until wilted before adding it to the sauce. Ensure the spinach is well-drained before adding it to the sauce.

FAQs (Frequently Asked Questions)

Q: Can I use fresh spinach instead of frozen?
A: Yes, you can! Sauté fresh spinach until wilted, ensuring you drain excess moisture before adding it to the sauce. You will need approximately 2 pounds of fresh spinach.

Q: Can I make this dish ahead of time?
A: Absolutely. Prepare it a day in advance, store it in the refrigerator, and gently reheat it on the stovetop with a splash of milk.

Q: What can I use instead of Lawry’s seasoned salt and pepper?
A: If you don’t have Lawry’s, use a blend of regular salt, pepper, garlic powder, and onion powder to taste.

Q: How do I prevent the sauce from being too watery?
A: Ensure the spinach is thoroughly drained, and gradually add the milk while constantly stirring. If it’s still too thin, simmer it for a few more minutes to allow it to thicken.

Q: Can I freeze creamed spinach?
A: While possible, freezing isn’t ideal as the sauce may separate. If you must freeze it, use an airtight container and thaw it in the refrigerator overnight. Reheat gently, adding a splash of milk to help restore the creamy texture.

Final Thoughts

Lawry’s Creamed Spinach is more than just a side dish; it’s a comforting classic that brings a touch of elegance to any meal. Whether you’re recreating a childhood memory or discovering it for the first time, I encourage you to try this recipe and make it your own. Don’t be afraid to experiment with variations and substitutions to suit your taste. And most importantly, share your creations and feedback – I’d love to hear about your experience with this timeless dish! Serve it alongside a perfectly roasted prime rib and a glass of bold red wine for an unforgettable culinary experience.