Chef Tom cooks up the steakhouse classic side dish, Creamed Spinach, in Lodge cast iron over a Yoder Smokers wood fired pellet grill!
WHAT YOU'LL LOVE
- Blanch and ice bath: A quick boil followed by ice water sets the spinach's bright green color and softens it without overcooking it.
- Squeezed-dry spinach: Wringing out the water keeps the cream sauce thick instead of watery.
- Part blended, part whole: Blending one quarter of the spinach and onion into the hot cream makes a smooth sauce while the rest keeps its leafy texture.
- Pork rind and parmesan crust: Crushed pork rinds, parmesan, and tri-tip seasoning bake into a crisp, savory topping with no flour or bread crumbs.
Creamed Spinach
Tom Jackson
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Servings
10-12
Prep Time
20 minutes
Cook Time
30 minutes
Calories
137
Experience the succulent, smoky flavors of creamed spinach on the grill. Follow Chef Tom's lead as he teaches you how to make this steakhouse classic in a Lodge cast iron pan on the grill for perfectly cooked and delectable results.
Ingredients
- 1 lb (12 cups, packed) baby spinach leaves
- 1 (8 oz) red onion, sliced very thin
- 1 1/2 cup heavy whipping cream
- 4 tbsp butter
-
Killer Hogs Hot Sauce
- 1 cup crushed pork rinds
- 1/2 cup parmesan, fine grated
-
1 tbsp Cattleman’s Grill California Tri-tip Seasoning
-
Noble Saltworks Hickory Smoked Salt, to taste
Directions
- Bring a large pot of water to a boil. Add the sliced onions and cook for two minutes. Add the spinach leaves and cook an additional 30 seconds, stirring. Using a slotted spoon or spider, transfer the spinach and onions to a bowl filled with ice water to stop the cooking process.
Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for indirect grilling.
- When the spinach and onions have cooled, remove from the water and squeeze to remove the water they have soaked up. Transfer one quarter of the mixture to the blender. Set the remaining three quarters aside.
Place the heavy cream in a Lodge 12” Cast Iron Skillet. Bring to a simmer. Transfer to the blender with the spinach/onion. Add the butter, a shake of smoked salt and a few dashes of hot sauce. Blend until smooth.
Place the reserved three quarters of the spinach/onion in the skillet used to heat the cream. Pour the cream mixture over the top. Distribute evenly. Taste for seasoning.
Combine the crushed pork rinds, parmesan and Cattleman’s Grill California Tri-tip Seasoning. Mix well. Pour over the top of the creamed spinach. Spread evenly.
- Bake at 425ºF until bubbling through the topping, about 20-30 minutes.
Recipe Note
Recipe FAQ
Why boil the onions for two minutes before adding the spinach?
The onions need longer to soften than the spinach does. Starting them first and adding the spinach for the last 30 seconds cooks both through without turning the spinach drab.
Why move the spinach and onions to ice water?
The ice bath stops the cooking immediately, which keeps the spinach bright green and tender instead of overcooked and dull.
Why squeeze the spinach and onions after they cool?
Blanched spinach holds a lot of water. Squeezing it out keeps that water from thinning the cream sauce, so the finished dish bakes up thick and creamy.
Why blend only a quarter of the spinach and onion with the cream?
Blending a portion with the hot cream, butter, smoked salt, and hot sauce makes a smooth green sauce. The remaining three quarters stay whole, so each bite still has leafy texture.
How do I blend hot cream safely?
Hot liquid can build pressure in a closed blender. Fill it only partway, vent the lid, and hold a towel over the top while it blends, or let the cream cool slightly first.
Why use crushed pork rinds in the topping?
Combined with parmesan and tri-tip seasoning, they bake into a crunchy, savory crust that stands in for a flour or bread crumb topping.
How do I know the creamed spinach is done?
Bake it at 425°F until the sauce is bubbling through the topping, about 20-30 minutes.
How indoor-friendly is this recipe?
5 out of 5. A regular oven at 425°F bakes this the same way, and the blanching and blending happen on the stovetop and counter. The grill is only being used as an outdoor oven.
Recipe Highlights
Blanch and ice bath: Keeps spinach bright and tender.
Squeezed-dry spinach: Keeps the cream sauce thick.
Part-blended base: Gives a smooth sauce with leafy bites.
Pork rind crust: Adds crunch without flour or bread crumbs.
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Nutrition
Nutrition
- Nutrition Serving Size
- 3.84 oz
- per serving
- Calories
- 137
- Carbs
- 4 grams
- Protein
- 4 grams
- Fat
- 12 grams
- Sodium
- 189 milligrams
