Lawry’s Creamed Spinach Copycat Recipe
This Lawry's Creamed Spinach copycat recipe combines tender spinach with a flavorful sauce made from bacon, garlic, and parmesan.
Ingredients
- 10 oz frozen chopped spinach Thaw and squeeze out the liquids from it.
- 4 slices bacon chopped
- 1/2 small onion finely chopped
- 2 cloves garlic minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup half-and-half or whole milk for a slightly lighter version, make sure it's warm so make mixing this with the roux easier.
- 1/2 cup grated Parmesan cheese
- 1/8 tsp ground nutmeg
- 1/8 tsp cayenne pepper
- 1/2 tsp black pepper
- salt to taste
Instructions
- Cook the bacon in a large pot then remove the bacon and set aside. Leave about 1-2 tablespoons of bacon drippings in the pot.
- Add in the butter and allow it to melt before adding the chopped onion and cook until softened (about 3–4 minutes). Add the garlic and cook for an additional minute. Mix the bacon back in.
- Sprinkle the flour over the onion and garlic mixture and stir to combine, creating a roux. Cook the roux for about 2 minutes to remove the raw flour taste.
- Gradually whisk in the warm half-and-half, stirring continuously until smooth and thickened. Mix in the spinach until it's coated in the cream. Allow the spinach to warm up thoroughly.
- Add in the nutmeg, cayenne pepper, black pepper, the Parmesan cheese and continue to stir until the cheese melts into the sauce. Taste and adjust the salt amounts.
- Transfer the creamed spinach to a serving dish, and sprinkle with a bit of extra Parmesan if desired.
Notes
This creamy, comforting spinach pairs perfectly with hearty main dishes and offers a classic take similar to what you’d find at Lawry’s. For a bit of variation, some people add a pinch of cayenne or a spoonful of cream cheese for an extra-rich taste.