Description
This classic creamed spinach recipe is a rich and creamy side dish made with fresh spinach, sautéed onions, garlic, and heavy cream, lightly seasoned with nutmeg. Perfectly blanched and simmered to silky perfection, it pairs wonderfully with roasted meats or as a comforting vegetarian accompaniment.
Ingredients
Vegetables
- Fresh spinach: 1 lb (about 450 grams), washed and chopped
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
Dairy
- Heavy cream: 1 cup (240 ml)
- Butter: 2 tablespoons (30 grams)
Spices & Seasonings
- Nutmeg: 1/4 teaspoon, freshly grated
- Salt: to taste
- Pepper: to taste
Instructions
- Blanch the spinach: Bring a large pot of water to a boil. Add the washed and chopped spinach and blanch for about 2 minutes until wilted. Drain the spinach and immediately rinse under cold water to stop cooking. Squeeze out as much excess water as possible and set aside.
- Sauté onions and garlic: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until translucent and soft. Add the minced garlic and cook for an additional minute until fragrant.
- Add heavy cream: Pour the heavy cream into the skillet with the onions and garlic. Bring the mixture to a gentle simmer, stirring occasionally, and allow it to reduce slightly for about 5 minutes. This will thicken the sauce and concentrate the flavors.
- Combine spinach and season: Add the blanched spinach into the skillet and stir thoroughly to coat it evenly with the creamy sauce. Sprinkle in the freshly grated nutmeg and season with salt and pepper to taste. Cook for another 2 to 3 minutes to allow the flavors to meld.
- Serve: Transfer the creamed spinach to a serving dish. Optionally, garnish with a little extra nutmeg. Serve the dish warm as a delicious side.
Notes
- Be sure to squeeze out as much water as possible from the spinach after blanching to avoid a watery cream sauce.
- Freshly grated nutmeg adds the best flavor, but ground nutmeg can be used if fresh is unavailable.
- This recipe can be made ahead and gently reheated on the stovetop with a splash of cream if needed.
- For a lighter version, use half-and-half or whole milk instead of heavy cream, though the dish will be less rich.
