My grandmother’s favorite creamed spinach recipe includes a little nutmeg. When serving, add a little more nutmeg.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ground black pepper to taste
- 1 pound fresh spinach
Instructions
- In a medium saucepan over medium heat, mix heavy cream, butter, nutmeg, salt and pepper. Stirring constantly, bring to a boil, then reduce heat to simmer.
- Place spinach in a vegetable steamer, and steam until leaves are wilted. Drain in a colander, pressing out excess water with a large spoon.
- Coarsely chop spinach in a food processor, and gradually stir into the heavy cream mixture. Briefly return to boiling, then remove from heat.
Nutrition Facts
| Calories | 182 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 11 g |
| Sodium | 393 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Great flavor even if a smidge on the salty side. I made 8 servings so it called for 1 tsp salt —Next time I’ll just go with 1/2 tsp. Nice side dish.
Delicious just as written. It just doesn’t make enough. Next time I’ll double the recipe.
This recipe is excellent! I used fat-free evaporated milk in place of the cream specified. I specifically made this recipe to be used in conjunction with Chef John’s Spinach Toast. This was a perfect recipe to use for the Toast and was well received at my dinner table!
I like this recipe, but I had to make some changes due to what I had on hand. I chopped a small shallot and sauteed that with some garlic in some butter and olive oil. I don’t always measure stuff so I just wing it. I didn’t have heavy cream, so I concocted some from reading what other reviewers suggested by mixing 3/4 cup milk (2%) and 1/4 cup melted butter. I added a TBSP of flour and a couple shakes of nutmeg and let it thicken, then I added a 16 ox box of fresh spinach. My husband loved it!! I will be making this again, but I will use real heavy cream next time. It was really good!
Very good! Made a few minor changes based on what I had. Used 1/2 and 1/2 and (2) packages of frozen spinach. Used only 1/4 tsp nutmeg.
Loved the spinach! Didn’t change a thing and my child even ate it which was a complete miracle. Thanks for the great recipe.
Gave this 5 stars thanks to ABoston’s suggestions. I also added the juice of 1/2 a lemon which sent it over the top. Even my picky kids asked for seconds. I could eat this several times a week! Just like the creamed spinach at all the Italian restaurants on the East Coast.
i used milk instead…little more liguid but added freshly grated parm cheese…the nutmeg MADE this dish. Tasted even better over smashed yukin gold spuds for a veggie filling dinner! 4 plus stars
I added the chopped onion, garlic, flour and parmesan. I used only 1/4t of ground nutmeg. It was great I will use this often in the future.
As written, this recipe would have been very bland, but (as the other reviewers stated) it is a good base recipe. I took other reviewers’ advice and used frozen spinach, added a little flour and extra cream to thicken the sauce, added half a chopped onion, and 2 cloves of garlic. I also halved the nutmeg, and added garlic and onion powders. The nutmeg was still pretty strong, but it was good. Even though it came out alright, I think it was missing depth or richness. Maybe next time I’ll use salted butter, and add some cream cheese or some shredded 6 cheese italian blend.
i added sauteed chopped onion & garlic, used 2% milk instead of cream. YUM. only advice – avoid the food processor! steaming is good enough; processing will turn your spinach to soup.
Added 1 T. garlic to sauce. Also, did not chop spinach. Added parmesean cheese before serving…. Excellent
Delicious!
Delicious. I didn’t have fresh spinach so I used frozen spinach that I defrosted and got all the water out of. Turned out great.
As written it is as many have said soupy. Add the 1/4 Cup cream extra and 1/4 cup grated parmesan. I found 1/4 tsp of nutmeg just about right. The onions and clove of garlic sauted in 1 T. of butter worked well. Also added 1 T of flour mixed into enough cream to smoothly incorporate. Went well with some cured thick cut pork chops and au gratin broccoli and rice Oh, and both kids ate it !! Thanks!
Even though I tweaked the method of preparing this, I used virtually the same ingredients, so I’m giving the recipe a 5 for taste… My quicker method was to saute the coarsely chopped fresh spinach in the butter until wilted. Next I sprinkled on the flour and mixed well. Nutmeg, salt, pepper, and a little garlic powder were followed by 2% milk. Simmer for a few minutes before serving.
I did tinker with this recipe as others suggested. Turned out delicious. As you might guess, it’s a bit of 3 steps forward for eating your veggies and 7 steps backward for all the delicious creamy goodness. So, have your cholesterol checked first, then enjoy!
Excellent way to get your spinach! I did not add nutmeg, however.
Delicious!
this was soooo good I couldn’t stop eating spoonfuls out of the pot!! I used fat free half&half because thats what i had on hand and frozen spinach. hmmmm hmmmmm good!!!! Oh, i forgot i also added sauteed onions and garlic to this.
Very tasty. I added 1/2 of a large onion and 2 garlic cloves.