Creamed Spinach

This make and take creamed spinach is packed with flavor. Top this dish, and store it in the refrigerator overnight. Bring to room temperature, and broil just before serving.

Creamed Spinach
Yield: 4 to 6 servings
Write a review
  1. 4 slices bacon, cut into 1⁄2-inch pieces
  2. 1⁄3 cup chopped shallot
  3. 1 2⁄3 cups heavy whipping cream
  4. 1⁄3 cup plus 2 tablespoons grated Parmesan cheese, divided
  5. 1 cup frozen pearl onions, thawed
  6. 2 (16-ounce) packages frozen chopped spinach, thawed and squeezed dry
  7. 2 teaspoons kosher salt
  8. 1⁄4 teaspoon ground black pepper
  9. Pinch of nutmeg
  10. 1⁄3 cup Japanese bread crumbs (panko)
  11. 1 tablespoon unsalted butter, melted
  1. Preheat oven to broil. Spray an 11x8-inch oval baking dish with nonstick cooking spray. Set aside.
  2. In a large skillet, cook bacon over medium heat until crisp. Remove bacon, reserving 1 tablespoon rendered bacon fat in skillet. Set bacon aside to cool.
  3. Add shallot to skillet; cook over medium-high heat until translucent, approximately 8 minutes. Stir in cream; cook until reduced by half, approximately 6 minutes. Stir in cheese and pearl onions; cook 1 minute more. Add spinach, reserved bacon, salt, pepper, and nutmeg; stir until combined. Spoon spinach mixture into prepared dish.
  4. In a small bowl, combine bread crumbs, remaining 2 tablespoons cheese, and melted butter. Sprinkle mixture over spinach.
  5. Broil approximately 5 inches from heat until top is golden brown, 2 to 3 minutes.
Taste of the South


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.