Creamed Spinach with Nutmeg

This creamed spinach is all about comfort with fresh baby spinach, a rich cream sauce, and a touch of warming nutmeg. It brings to mind cozy holiday gatherings where the simple, buttery greens somehow steal the spotlight from everything else on the plate. Easy to prepare and wonderfully creamy, it’s perfect as a side dish or even on its own when you need something soothing and satisfying.

I first made this recipe at a family dinner, and it quickly became the most requested side. The balance of cream and spinach always feels like a little hug on your plate.

Ingredients

• Unsalted butter: two tablespoons to provide a rich, creamy base and help saute aromatics
• Two cloves garlic: minced for fragrant savory notes
• One small shallot: finely chopped for subtle sweetness and depth
• Two tablespoons all purpose flour: to thicken the cream sauce and provide body
• One cup heavy cream: which lends the sauce its signature richness and smooth texture
• One teaspoon salt: to enhance all the flavors
• Half teaspoon black pepper: to keep the taste balanced with a slight kick
• Eighth teaspoon ground nutmeg: to add warmth and a hint of spice optional but highly recommended
• Twenty ounces baby spinach: roughly chopped for a tender, fresh green base packed with vitamins and color
• Half cup grated Parmesan cheese: optional for extra creaminess and umami boost choose a good quality aged Parmesan for best flavor

Instructions

Prep the Ingredients:

Finely chop the shallot and mince the garlic to release their flavors. Wash the baby spinach thoroughly and dry it well using a salad spinner or towels. Roughly chop, removing any tough stems if needed to ensure a tender texture.

Sauté Aromatics:

Melt the butter in a large skillet over medium heat. Add the shallot and garlic, stirring frequently, and cook until they become fragrant and translucent, about two minutes. This step builds a flavorful base for the sauce.

Make the Roux:

Sprinkle the flour over the softened shallot and garlic, stirring constantly for one to two minutes to form a smooth paste. This cooks out the raw flour taste and thickens the sauce later on.

Build the Cream Sauce:

Gradually pour in the heavy cream while whisking to prevent lumps. Bring the sauce to a gentle simmer, then stir in the salt, pepper, and nutmeg if using. Allow the sauce to bubble and thicken for two to three minutes.

Wilt the Spinach:

Add the chopped spinach in batches, letting each addition wilt before adding more. The spinach will release some water as it cooks. Continue stirring occasionally and cook for six to eight minutes until most liquid evaporates and the sauce is thick and creamy.

Finish with Cheese:

Remove the skillet from heat before stirring in the Parmesan cheese, if using. This prevents the cheese from becoming stringy and ensures a smooth, silky finish. Adjust seasoning to taste and serve immediately while warm.

Spinach is my favorite ingredient here because it cooks down beautifully and balances the richness of the cream sauce. I remember one Thanksgiving when I doubled the recipe and still ran out because everyone loved it so much they kept going back for more helpings.

Storage Tips

Store leftovers in an airtight container in the refrigerator and consume within three days for best freshness. Reheat gently over low heat on the stove to prevent the cream from separating. Add a splash of milk or cream if the sauce thickens too much when reheated.

Ingredient Substitutions

You can swap unsalted butter with extra virgin olive oil for a lighter flavor profile and to accommodate dairy free diets. Heavy cream can be replaced with evaporated milk to reduce calories while keeping the sauce rich and smooth. Parmesan cheese can be substituted with nutritional yeast to keep it vegan friendly while maintaining a cheesy, nutty flavor.

Serving Suggestions

Creamed spinach pairs wonderfully with roasted meats such as turkey or steak. It also complements baked potatoes and crusty bread for a vegetarian meal. For a fresher contrast, serve it alongside a crisp salad or roasted seasonal vegetables.

This creamed spinach is simple to make and delivers a rich, comforting side that pairs with many mains. Serve warm for the best texture and flavor.

Common Questions About Recipes

→ What type of spinach works best for this dish?

Baby spinach is preferred for its tender leaves, but mature spinach can be used if chopped well and stems removed for even cooking.

→ Can butter be replaced with another fat?

Yes, extra-virgin olive oil can substitute butter for a lighter texture and mild fruity note, suitable for dairy-free versions.

→ How do I thicken the sauce if it’s too runny?

Simmer the sauce uncovered, stirring gently until it reaches the desired thickness. Avoid high heat to prevent curdling.

→ Is Parmesan cheese necessary?

Parmesan adds creamy richness, but can be swapped with nutritional yeast for a dairy-free, cheesy flavor alternative.

→ Why is it important to dry the spinach before cooking?

Drying spinach prevents excess water from diluting the sauce, ensuring a creamy and thick consistency.