I’ve been to a few steakhouses in my day. My favorite of all is Del Frisco’s Double Eagle Steakhouse in NYC. The main reason: my husband and I went there the day after our wedding for dinner in place of a honeymoon that had to be postponed, as I had just started working for Apple less than 3 months prior. The second reason: the food is PHENOMENAL.
I don’t like saying “this is the best” or “that is the best” because, especially when it comes to food, one person’s “best” might not be another’s cup of tea. Taste is relative. With that said, from the signature cocktail to the bone-in ribeye and shareable sides, Del Frisco’s has given me the most memorable and pleasurable culinary experiences when it comes to sitting down to a nice, hearty hunk of beef.
While the steak remains my favorite to date, so do the sides. One that I’ve ordered time and again from so many locations (in hopes that I’d find something a little more local but still comparable) is a steakhouse staple — creamed spinach. What Del Frisco’s does that I’ve regrettably found many places do not do is include one very important food group in the dish. Bacon.
To sit down to a big bowl of vegetables only to find chunks of bacon in ever bite is what I consider to be a heavenly surprise. So with it being Bacon Week and all on the blog, I share with you this recipe that left my husband completely speechless.
This Creamy Spinach and Kale with Bacon takes everything I love about Del Frisco’s spinach dish and turns it into something anyone can do at home. The crushed red pepper flakes will give those with a sensitive palette just enough heat to know that it’s there, adding a layer of spice to a very flavorful dish. And while this recipe acts as a great side for up to 4 people, bank on doubling it if you’re feeding that much. There is no way your guests will be able to refrain from going back for seconds and thirds!
Bacon with Creamy Spinach and Kale
(recipe serving size – 3-4 people)
For the bacon, spinach and kale:
10 oz whole leaf spinach, fresh (stems cut)
2 cups chopped kale, packed
1 small onion, diced
1 red bell pepper, chopped
1 tb bacon fat or olive oil
8 oz bacon, cubed
1 tsp crushed red pepper flakes
1/2 tsp kosher salt
3 cloves garlic, sliced
1/4 cup fresh parsley, finely chopped
8 oz sour cream
1/4 cup of grated parmesan for garnish
Brown bacon in bacon fat or olive oil over medium to medium-high heat for 10 minutes. Drain all but 1 tb of bacon fat. Sauté onion with salt and crushed red pepper flakes for 3-4 minutes. Add the bell pepper. Sauté for 8 minutes. Add the garlic and parsley. Sauté for another 2 minutes. Add the spinach and cook until wilted. Add the kale and cook until wilted. Toss until the spinach, kale, peppers, onion and garlic are fully incorporated.
Add the sour cream and simmer for 10 minutes. Transfer to a serving dish and keep warm in the oven until you are ready to serve. Garnish with the grated parmesan just before serving.