Bacon Creamed Spinach Recipe

Cook bacon

Cut bacon into 1/2-inch pieces. In a large skillet over medium heat, add bacon pieces and cook, stirring occasionally, until crisp and golden, about 8–10 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, reserving 1–2 tablespoons of bacon fat in the skillet. Drain excess fat if more than 2 tablespoons remain.

Wilt spinach

Increase heat to medium-high and add half of the fresh spinach to the skillet. Toss until it begins to wilt, then add remaining spinach in batches, tossing until fully wilted and reduced, about 3–4 minutes total. Remove wilted spinach to a colander and press with the back of a spoon to remove excess liquid. Roughly chop or leave whole, your preference. Return spinach to the skillet when sauce is ready.

If the skillet is dry (no bacon fat), add the butter and melt over medium heat. Add the chopped onion and sauté until translucent and soft, about 4–5 minutes. Add the minced garlic and cook for 30–45 seconds, stirring constantly, until fragrant but not browned.

Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook the roux for 1–2 minutes to remove the raw flour taste but do not let it brown.

Slowly whisk in the whole milk until smooth and slightly thickened, about 2–3 minutes. Then whisk in the heavy cream. Bring the mixture to a gentle simmer, stirring frequently to prevent scorching.

Add the softened cream cheese in small pieces, whisking until fully melted and incorporated into the sauce. Stir in the grated Parmesan until smooth. If the sauce is too thick, add up to 2 tablespoons of additional milk to reach a creamy consistency.

Return the drained, chopped spinach and the cooked bacon (reserve a tablespoon for garnish if desired) to the skillet with the cream sauce. Stir until the spinach is evenly coated and heated through, about 2–3 minutes.

Season the creamed spinach with the ground nutmeg, kosher salt, black pepper, and lemon juice. Taste and adjust seasoning as needed (add more salt or lemon to brighten).

Simmer gently for another 1–2 minutes for flavors to meld. If the mixture seems watery, cook a bit longer uncovered; if too thick, stir in a splash of milk.

Transfer to a serving dish and sprinkle the reserved crispy bacon pieces over the top as garnish. Serve hot.