Creamed Spinach with Nutmeg

  • 20 mins
  • 6 ingredients


  • 1 cup heavy cream
  • 1/4 cup onion, Finley minced
  • 1 tbs butter
  • Pinch of nutmeg
  • kosher salt and fresh cracked black pepper to taste
  • 1 lb of fresh spinach, blanched (should yield 2 cups of cooked spinach)
Proper creamed spinach is made with heavy cream and a few pinches nutmeg. There is nothing else you need to do the make this classic dish.


  • Chop fresh spinach.
  • Blanch the spinach in boiling water for 3 minutes and drain, squeezing water from spinach with paper towels or a clean towel.
  • Add the butter to the sauce pan using medium heat and add the onions, garlic and butter.
  • Saute for 3 minutes until onions and garlic are softened.
  • Add the spinach and cream and mix well.
  • Season with salt and pepper and a pinch of nutmeg.
  • Cook down for several minutes.

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