Spinach à la Lorraine


Spinach à la Lorraine
Smoked bacon, shallots and cream to accompany spinach cooked separately, to form a very gourmet dish.
24 K 5/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: February 21th 2024
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 5 min.
Cooking: 30 min.
All in all: 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 5 min.
Spinach à la Lorraine : Stage 1

Stage 2 - ⌛ 10 min.
Spinach à la Lorraine : Stage 2
In a large saucepan over medium heat, pour in 2 tablespoons oil and when hot, add 150 g small pieces of smoked bacon.

Toast, stirring occasionally.

Stage 3 - ⌛ 1 min.
Spinach à la Lorraine : Stage 3
Add the shallots and cook for 1 minute with the bacon, stirring constantly.

Stage 4 - ⌛ 5 min.
Spinach à la Lorraine : Stage 4
Add 250 g cream, salt and mix well.

Bring to the boil, and check seasoning.

Stage 5 - ⌛ 10 min.
Spinach à la Lorraine : Stage 5
Add 400 g cooked spinach, stir well and turn down the heat.

Let the cream reduce gently to your liking, then check the seasoning again.

Stage 6
Spinach à la Lorraine : Stage 6
Your spinach à la Lorraine is ready.
Remarks
Smoked bacon isn't absolutely essential, but it's much better.

You can add a few toasted croutons just before serving.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe100 RDI=40 %140 RDI=10 %260 RDI=40 %2,050 RDI=100 %8,590 RDI: 100 %
Per 100 g10 RDI=4 %20 RDI=1 %30 RDI=5 %230 RDI=10 %980 RDI: 10 %
Per person30 RDI=10 %30 RDI=3 %70 RDI=10 %510 RDI=30 %2,150 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk
How much will it cost?
  • For 4 people : 3.60 €
  • Per person : 0.90 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Home-made terrine of foie gras
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.
December 16th 20245.32 M 74.2 4 days 15 hours 50 min.
Pears in red wine with blackcurrant
Pears in red wine with blackcurrant
Pears cooked until soft in a red wine and blackcurrant syrup, served with the reduced syrup and custard sauce (crème anglaise).
February 21th 2011258 K4.1 2 hours 35 min.
Surprise eggs
Surprise eggs
These look like perfectly normal boiled eggs, but when the shell is cracked open - surprise! They contain a mixture of scrambled egg, cured ham, fried prawns and chives.
September 26th 2010195 K5 55 min.
Polenta
Polenta
Polenta is made from maize meal and can be prepared in a number of ways. In this recipe, it is cooked in milk, then moulded and set before being fried.
May 24th 2022225 K5 1 hour 30 min.
Fisherman's Ragout
Fisherman's Ragout
This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron.
December 30th 2019119 K4.1 2 hours 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page