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Al Roker's Creamed Spinach with Bacon
Al Roker's Creamed Spinach
Nathan Congleton/TODAY
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(52 rated)

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.


    • 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


1. 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.

2. 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.

3. 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.

4. 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.

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