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Al Roker's Creamed Spinach with Bacon

Al Roker's Creamed Spinach
Al Roker's Creamed SpinachNathan Congleton/TODAY


  • 6 slices bacon, diced
  • 6 cups fresh spinach leaves, washed
  • 1 shallot, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper
  • 2 pinches freshly grated nutmeg

Chef notes

This classic steakhouse staple is easy to make and delicious. The bacon adds a smoky flavor — and its addition makes it even easier to eat your vegetables.



Heat a heavy-bottomed saucepan over low heat. Put in the bacon and sauté until crispy, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain and set aside. Add shallots to the pan with remaining bacon fat and cook, stirring, until softened and lightly browned.


Bring 2 inches of water to a simmer in a vegetable steamer over medium heat. Put the spinach in the steamer basket, cover, and steam until cooked, about 2 minutes. Transfer the spinach to a colander to drain and let the spinach cool slightly. Squeeze out any excess water. Transfer the spinach onto a cutting board and roughly chop with a sharp knife.


Add butter to the pan with cooked shallots in reserved bacon fat and set over medium-high heat until it melts and begins to bubble. Whisk the flour into the butter and cook together for 2 to 3 minutes.


In a separate pot, heat the cream until steaming but not boiling. Whisk the cream into the flour-butter mixture and bring it to a boil over high heat. Immediately lower the heat and let simmer until thickened, 2 to 3 minutes. Add the spinach to the cream and cook for 5 minutes. Season to taste with salt, pepper and nutmeg, and stir in the bacon. Transfer the creamed spinach to a serving bowl and serve hot.