Bacony Creamed Spinach

Bacony creamed spinach is the side dish that turns a Tuesday pork chop into a steakhouse plate. The technique is straight from the chophouse playbook: a small but proper béchamel sauce, finely chopped spinach (no stringy leaf chunks), and a finishing handful of crispy bacon for smoke and crunch.

Squeezing the cooked spinach bone-dry is the most important step. Cooked spinach holds an absurd amount of water; if any remains, it leaks out into the cream sauce and turns the whole dish into a watery mess. Press it in a clean kitchen towel until almost no liquid drips out.

Chopping the squeezed spinach finely (in a food processor or by hand) is what gives this dish its restaurant texture. Whole leaves leave stringy, ropy bites; finely chopped spinach distributes evenly through the cream and feels luxurious.

Using two tablespoons of bacon fat to sweat the onion and garlic links the bacon flavor through the entire dish, not just the topping. Save the rest of the rendered fat for breakfast eggs.

Pro Tips

• The béchamel needs to bubble for at least 1 minute after the cream goes in to cook out the raw flour taste. Skip this and the sauce tastes pasty.
• Use white pepper, not black. Black pepper looks like dirt against creamy white sauce; white blends in invisibly while still adding heat.
• A single pinch of cayenne adds dimension without obvious heat. It’s the small touch that makes guests ask what’s in the sauce.
• Stir the bacon in at the very end, off the heat. Mixing it in too early and the crisp turns soggy in the cream.
• Freshly grated nutmeg (⅛ teaspoon) is the classic creamed spinach bonus. Add it with the salt for added depth.

Variations

• Stir in ½ cup grated Parmigiano or aged Gruyère at the end for a cheesier version.
• Use heavy cream in place of half-and-half for a richer steakhouse-style side.
• Top with crispy fried shallots or buttered breadcrumbs for textural contrast.