Description
A rich and decadent steakhouse-style side dish featuring fresh spinach, smoky bacon, and a creamy Parmesan sauce with a crispy golden topping.
Ingredients
1 lb fresh baby spinach
2 tablespoons unsalted butter
1 tablespoon olive oil
3 strips thick-cut bacon, finely chopped
1 large shallot, minced
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon Pernod or Sambuca (optional)
1/2 cup Panko breadcrumbs
Salt and black pepper to taste
Instructions
Step 1: Cook the chopped bacon in a large skillet over medium heat until crispy. Remove the bacon and set aside, leaving the fat in the pan.
Step 2: Add the butter and olive oil to the skillet. Sauté the shallots and garlic for 2-3 minutes until soft and fragrant.
Step 3: Add the fresh spinach to the skillet in batches, stirring until completely wilted. Transfer the spinach to a colander and press firmly to remove all excess liquid.
Step 4: Wipe the skillet clean and add the heavy cream. Simmer over medium heat for 5-7 minutes until the cream has thickened slightly. Stir in the Parmesan, nutmeg, and optional Pernod.
Step 5: Fold the drained spinach and cooked bacon back into the cream sauce. Season with salt and pepper to taste.
Step 6: Transfer the mixture to a small baking dish. Sprinkle the Panko breadcrumbs over the top and broil for 2-3 minutes until golden brown.
Notes
Ensure the spinach is squeezed very dry to avoid a watery sauce. For a non-alcoholic anise flavor, use a pinch of ground fennel seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop and Broil
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 285 kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg
