Unveiling the Secret to Lawry’s Famous Creamed Spinach
Creamed spinach has long been a staple on American dinner tables, especially those looking to indulge in a rich, comforting side dish. Today, we uncover an iconic recipe straight from Lawry’s The Prime Rib—a celebrated restaurant known for its traditional American cuisine. This dish, in particular, has garnered a following due to its smooth, velvety texture combined with the earthiness of spinach, making it the perfect complement to any hearty meal.
To master Lawry’s creamed spinach recipe, you’ll need a handful of fresh ingredients and a touch of finesse. Here’s how you can evoke the magic of Lawry’s in your kitchen:
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Ingredients:
- 1 1?2 pounds fresh spinach
- 2 tablespoons butter
- 1 1?2 teaspoons fine granulated salt
- A pinch of white pepper (optional, for an extra smooth taste)
- 2 tablespoons all-purpose flour
- 1 1?4 cups of heavy cream, ideally at ambient temperature
- 1?4 cup milk
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Preparation: Start by rinsing 1 1?2 pounds of fresh spinach thoroughly. This ensures no grit remains, which could otherwise disrupt the delicate balance of flavors in our finished dish.
Next, dice the spinach finely but keep some texture for a broader range of mouthfeel. While spinach naturally contains a wealth of nutrients, chopping it finely allows for easier digestion and ensures the creamy sauce coats it evenly.
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Cooking: Melt 2 tablespoons of unsalted butter in a large, heavy-bottomed saucepan over medium heat. This is where you’ll infuse the dish with a rich base. Be patient as the butter melts gently to avoid burning.
Once the butter is liquid, scatter in the finely chopped spinach. The spinach will wilt under the gentle heat, releasing its moisture and reducing in volume. Following this, sprinkle 1 1?2 teaspoons of fine granulated salt and a dash of white pepper (if desired), stirring to ensure the spices are well-distributed.
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Making the Creamy Base: Now, introduce 2 tablespoons of all-purpose flour into the spinach. This helps thicken the sauce without clumping, ensuring a silky finish. Stir the flour until it mixes thoroughly with the spinach.
Gradually pour in 1 1?4 cups of heavy cream, stirring constantly to prevent lumps. This addition of cream is key to achieving the classic Lawry’s creaminess. If the mixture seems too thick, milk can be added gradually until desired consistency is reached.
Allow the mixture to simmer gently, but avoid boiling, as this could cause the cream to separate.
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Final Touches: The cream should now encapsulate each spinach leaf, creating a harmonious blend of flavors and textures. Taste for seasoning, adjusting if necessary.
Remove from heat and, remember, for authentic Lawry’s taste, presentation is key. Serve hot, ideally on a warmed plate so the creamed spinach retains its inviting consistency.
This creamed spinach not only makes a standout side dish for family dinners but is also elegant enough for holiday feasts or special occasions. The technique of slowly integrating the cream, milk, and flour ensures an even, lush texture that coats each spinach leaf, providing a harmonious balance between richness and flavor.
As you experiment with this Lawry’s creamed spinach recipe, you’ll find that simple ingredients, when treated with respect, can result in a dish that’s anything but ordinary. Each spoonful offers a rich, comforting experience that transcends simple culinary satisfaction, touching the heart of what makes American cuisine beloved—a reflection of tradition, warmth, and the joy of a meal shared with loved ones.
So, gather your ingredients, take your time, and prepare to transform a humble bunch of spinach into a culinary masterpiece that could only come from Lawry’s famous kitchens. Who knows? With practice, you might eclipse the original with your own version of this delectable dish.
