Creamed spinach

Ingredients

• 500 gfresh spinach
• 30 g (2 tbsp)butter
• 15 ml (1 tbsp)vegetable oil
• 1 clovegarlic
• 1/2onion
• 240 ml (1 cup)cooking cream
• 120 ml (1/2 cup)milk
• to tastesalt and pepper
• 1 pinchnutmeg

Instructions

1. 1

   Wash the spinach

   Wash the spinach thoroughly to remove any grit or other impurities, then drain it.

2. 2

   Prepare the aromatics

   Peel and finely dice the onion. Chop the garlic clove.

3. 3

   Melt the fats

   Heat a saucepan and melt the butter with the oil.

4. 4

   Soften the onion

   Fry the onion until it turns translucent.

5. 5

   Cook the garlic

   Add the chopped garlic and fry for 30 seconds.

6. 6

   Wilt the spinach

   Add the spinach and cook for 3 minutes, until its volume has reduced.

7. 7

   Add cream and seasoning

   Pour in the cream and milk. Season with salt and pepper to taste, then add the nutmeg.

8. 8

   Simmer until creamy

   Stir and cook over a low heat for 5–7 minutes, or until the spinach is thoroughly coated in a creamy sauce.

9. 9

   Adjust and serve

   Taste and adjust the salt if needed, then turn off the heat and serve hot.

10. 10

    Enjoy the dish

    Enjoy the creamed spinach while hot.

What is creamed spinach?

Creamed spinach is a home-style side dish in which leafy greens are cooked down and coated in a rich, smooth sauce. Versions of cooked greens with cream appear in many cuisines, and this simple preparation relies on onion, garlic and nutmeg for savoury warmth.

Fresh spinach wilts quickly, making this version practical for a weeknight meal. A short, gentle simmer lets the cream and milk come together without obscuring the flavour of the greens.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 0g protein, 0g carbs, 0g fat.

The spinach contributes most of the dish's carbohydrate and fibre, while the cream, butter and oil provide much of its fat. The small amounts of onion, garlic and milk add flavour and a little more carbohydrate; serve it with a protein-rich main and a plain vegetable or salad for a balanced plate.

Choosing and preparing the ingredients

Fresh spinach: Wash it carefully, since grit can cling to the leaves, then drain it well so excess water does not thin the sauce.

Cream and milk: Cooking cream gives the dish its silky body, while milk loosens the sauce. Measure both before you start, as the spinach cooks quickly once it hits the pan.

Aromatics: Dice the onion evenly so it softens at a similar rate, and chop the garlic before heating the pan. Nutmeg is potent, so the recipe's pinch is enough to add a gentle aroma.

Build flavour before adding the greens

Butter and oil provide the base for the onion and garlic. Cook the onion until translucent rather than browned, then give the garlic only 30 seconds so it releases its aroma without scorching.

Once the spinach goes in, turn and stir it as it wilts. The leaves reduce in volume, making room for the cream and milk.

Get the texture right

Wilted spinach: Three minutes is the stated cooking time; look for leaves that have collapsed and reduced in volume.

Creamy sauce: Keep the pan at a low simmer for 5–7 minutes, stirring so the sauce coats the greens evenly. It should look creamy rather than watery when ready.

Final seasoning: Taste after simmering and adjust the salt if needed. Serve hot, when the sauce is at its silkiest.

Keep the heat gentle

The method moves quickly from the onion to the greens, so have the spinach washed and the aromatics prepared before heating the pan. This helps the garlic stay fragrant rather than overcooking while you get something else ready.

Use a low heat after adding the dairy. A gentle simmer is enough to bring the sauce together during the 5–7-minute finish.

What to serve it with

Serve creamed spinach alongside roast chicken, grilled fish or a simple steak for a familiar savoury plate. It also works with potatoes, rice or crusty bread to make the creamy sauce part of the meal.

If the rest of the meal is rich, pair the spinach with a plainly cooked main and a fresh, crisp salad. Serve it straight from the pan while hot.

Recipe notes & tips

• Wash the spinach thoroughly and drain it well before cooking.
• Prepare the onion and garlic before you start heating the pan.
• Let the onion turn translucent, but avoid browning it.
• Add the garlic only after the onion has softened and cook it for 30 seconds.
• Keep the cream and milk at a low simmer so the sauce turns creamy without boiling hard.
• Taste and adjust the salt just before serving.

Variations

• Add cheese: Stir in a little grated cheese at the end for a richer finish.
• Use baby spinach: Add it in batches if the pan is crowded, letting each handful wilt before adding more.
• Add herbs: Finish with chopped parsley for a fresh note.
• Increase the nutmeg: Add only a small extra pinch if you want its aroma to stand out more.
• Add mushrooms: Cook sliced mushrooms with the onion until softened before adding the spinach.

Common mistakes to avoid

• Gritty leaves: Wash the spinach thoroughly and drain it before it goes into the pan.
• Burnt garlic: Add it after the onion softens and cook for just 30 seconds.
• Watery sauce: Drain the washed spinach well before cooking.
• Overcooking the dairy: Keep the pan at a low heat once the cream and milk are added.
• Flat flavour: Taste at the end and adjust the salt and pepper before serving.
• Too much nutmeg: Start with the recipe's pinch, since it can quickly dominate the sauce.

How to store

Cool leftovers promptly, transfer them to a covered container and refrigerate for up to 2 days. Reheat gently in a saucepan, stirring until hot; add a small splash of milk if the sauce has thickened.

Frequently asked questions