Description
This classic Creamed Spinach recipe features tender fresh spinach cooked in a rich, buttery cream sauce seasoned with nutmeg, salt, and pepper. It’s a quick and comforting side dish perfect for enhancing any meal.
Ingredients
Scale
Spinach
- 1 pound fresh spinach
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1/4 teaspoon nutmeg
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the spinach: Wash and trim the fresh spinach thoroughly, removing any tough stems to ensure a smooth texture.
- Melt the butter: In a large pot over medium heat, melt 2 tablespoons of butter until fully liquid but not browned.
- Create the roux: Add 2 tablespoons of all-purpose flour to the melted butter and stir constantly for 1-2 minutes until the mixture is smooth and slightly cooked to remove the raw flour taste.
- Add the cream: Slowly pour in 1 cup of heavy cream while stirring continuously to avoid lumps, forming a creamy sauce base.
- Thicken the sauce: Continue cooking and stirring until the cream mixture thickens enough to coat the back of a spoon, about 3-5 minutes.
- Add seasonings and spinach: Stir in the nutmeg, salt, and black pepper, then add the prepared spinach to the pot.
- Cook the spinach: Cook the spinach in the sauce, stirring frequently, until it wilts down and becomes tender, roughly 3-5 minutes.
- Serve warm: Once the spinach is fully cooked and the sauce is thick and creamy, transfer to a serving dish and enjoy immediately.
Notes
- Use fresh spinach for the best texture and flavor; baby spinach works well too.
- Adjust the nutmeg quantity to your preference for a subtle warm spice note.
- For a lighter version, substitute half-and-half for heavy cream, but expect a thinner sauce.
- This dish pairs beautifully with steak, roasted chicken, or grilled fish.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop.
