This easy creamed spinach with nutmeg is rich, velvety, and full of classic steakhouse flavor. Fresh spinach is folded into a silky garlic cream sauce with Parmesan cheese and just enough warm nutmeg to make every bite taste special.
Creamed spinach is one of those timeless side dishes that works just as well beside a weeknight roast chicken as it does with prime rib for Christmas dinner. It feels elegant, but it only takes about 30 minutes to prepare in one skillet.
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Why You’ll Love This Creamed Spinach Recipe
- Ready in approximately 30 minutes
- Made with fresh spinach
- Rich and creamy without being soupy
- Lightly seasoned with garlic and nutmeg
- Easy to prepare in one skillet
- Perfect for holidays, steak dinners, or Sunday supper
- Can be prepared ahead of time
Why Add Nutmeg to Creamed Spinach?
Nutmeg may sound like an unusual addition to a savory vegetable dish, but it is a traditional seasoning for creamy spinach sauces. You only need a small pinch.
The nutmeg adds warmth and brings out the natural sweetness of the spinach without making the dish taste like a dessert. Freshly grated nutmeg has the strongest flavor, but ground nutmeg works perfectly well, too.
Be careful not to add too much. About ⅛ teaspoon is enough to enhance the sauce without overpowering it.
Ingredients for Creamed Spinach with Nutmeg
- Fresh spinach: Baby spinach is tender and convenient because it does not require chopping. Regular fresh spinach can also be used, but remove any thick stems.
- Butter: Creates the base of the cream sauce and adds a rich flavor.
- Onion: Finely diced yellow onion gives the sauce a subtle sweetness.
- Garlic: Fresh garlic adds savory flavor without overpowering the spinach.
- Flour: Thickens the cream sauce so it coats the spinach.
- Half-and-half: Produces a creamy sauce that is rich without being overly heavy.
- Cream cheese: Makes the sauce exceptionally smooth and helps prevent it from becoming watery.
- Parmesan cheese: Adds a salty, savory finish.
- Nutmeg: A small amount adds the classic warm flavor associated with steakhouse creamed spinach.
- Salt and black pepper: Balance and enhance all the other flavors.
How to Make Creamed Spinach with Nutmeg
1. Wilt the spinach
Add the fresh spinach to a large skillet with a tablespoon of water. Cover the skillet and cook over medium heat, stirring occasionally, until the spinach is completely wilted.
You may need to add the spinach in batches because it takes up quite a bit of room before cooking.
Transfer the cooked spinach to a colander. Allow it to cool slightly, and then press out as much excess liquid as possible. Coarsely chop the spinach and set it aside.
2. Sauté the onion and garlic
Melt the butter in the same skillet over medium heat. Add the finely diced onion and cook for three to four minutes, or until softened.
Stir in the garlic and cook for approximately 30 seconds, just until fragrant.
3. Make the cream sauce
Sprinkle the flour over the butter and onions. Cook for one minute, stirring constantly, to remove the raw flour taste.
Slowly pour in the half-and-half while whisking. Continue cooking for three to five minutes, or until the sauce begins to thicken.
4. Add the cheese and seasonings
Reduce the heat to low. Add the cream cheese, Parmesan, nutmeg, salt, and black pepper. Stir until the cheese has melted and the sauce is completely smooth.
5. Add the spinach
Fold the chopped spinach into the cream sauce. Cook for another two to three minutes, stirring frequently, until the spinach is hot and evenly coated.
Taste and adjust the salt, pepper, or nutmeg before serving.
Tips for the Best Creamed Spinach
Squeeze out the excess water
This is the most important step in making thick and creamy spinach. Spinach releases a surprising amount of water as it cooks. If that water is not removed, it will thin out the sauce.
Add the half-and-half gradually
Slowly whisking the liquid into the flour mixture helps prevent lumps and creates a smoother sauce.
Use nutmeg sparingly
Nutmeg should be a subtle background flavor. Begin with ⅛ teaspoon and only add more after tasting the finished sauce.
Finely chop the spinach
Chopping the wilted spinach makes the finished dish easier to eat and helps distribute it evenly throughout the cream sauce.
Keep the heat low after adding the cheese
High heat can cause creamy cheese sauces to separate. Once the cream cheese and Parmesan are added, keep the skillet over low heat.
Can I Use Frozen Spinach?
Yes. Frozen spinach makes this recipe even more convenient.
Replace the fresh spinach with two 10-ounce packages of frozen chopped spinach. Thaw the spinach completely and squeeze it very well using clean kitchen towels or paper towels.
Because frozen spinach is already cooked and chopped, you can add it directly to the prepared cream sauce.
Recipe Variations
- Add a pinch of crushed red pepper flakes for a little heat.
- Sauté finely chopped mushrooms with the onions.
- Replace the Parmesan with grated Gruyère for a deeper, nuttier flavor.
- Add crispy bacon before serving.
- Sprinkle the creamed spinach with buttered breadcrumbs and broil until golden.
- Add a small amount of lemon zest to brighten the rich cream sauce.
- Use heavy cream in place of half-and-half for an extra-rich holiday version.
What to Serve with Creamed Spinach
Creamed spinach with nutmeg is a classic side dish for steak, but it pairs beautifully with many different meals. Serve it with:
It is especially good for Thanksgiving, Christmas, Easter, or a special Sunday dinner.
PrintThe Best Creamed Spinach with Nutmeg
This easy creamed spinach with nutmeg combines tender spinach with garlic, Parmesan and a rich, silky cream sauce. Ready in only 30 minutes, it is the perfect steakhouse-inspired side dish for steak, prime rib, holidays and special dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: STOVETOP
- Cuisine: steakhouse
- Diet: Vegetarian
Ingredients
- 20 ounces fresh baby spinach
- 1 tablespoon water
- 3 tablespoons unsalted butter
- ½ cup finely diced yellow onion
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1¼ cups half-and-half
- 2 ounces cream cheese, softened and cubed
- ⅓ cup freshly grated Parmesan cheese
- ⅛ teaspoon ground nutmeg
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Add the spinach and water to a large skillet. Cover and cook over medium heat, stirring occasionally, until the spinach is completely wilted. Add the spinach in batches if necessary.
- Transfer the wilted spinach to a colander and allow it to cool slightly. Press or squeeze out as much excess liquid as possible. Coarsely chop the spinach and set it aside.
- Wipe out the skillet and melt the butter over medium heat.
- Add the diced onion and cook for 3 to 4 minutes, or until softened. Stir in the garlic and cook for another 30 seconds.
- Sprinkle the flour over the onion mixture. Cook for 1 minute, stirring constantly.
- Slowly pour in the half-and-half while whisking. Continue cooking for 3 to 5 minutes, or until the sauce begins to thicken.
- Reduce the heat to low. Add the cream cheese, Parmesan, nutmeg, salt and black pepper. Stir until the cheese has melted and the sauce is smooth.
- Fold the chopped spinach into the cream sauce. Cook for another 2 to 3 minutes, stirring frequently, until the spinach is heated through and evenly coated.
- Taste and adjust the salt, pepper or nutmeg as needed. Serve warm.
Notes
- Two 10-ounce packages of frozen chopped spinach can replace the fresh spinach. Thaw the spinach completely and squeeze out as much liquid as possible.
- Removing the excess moisture from the spinach is essential for preventing a watery sauce.
- Nutmeg should be a subtle background flavor. Begin with ⅛ teaspoon before adding more.
- Keep the heat low after adding the cheeses to prevent the cream sauce from separating.
- For a thinner sauce, stir in additional half-and-half 1 tablespoon at a time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat with a splash of milk or half-and-half.
Can Creamed Spinach Be Made Ahead?
Yes. Prepare the creamed spinach as directed, let it cool, and transfer it to an airtight container. Refrigerate it for up to three days.
Reheat it gently in a skillet over low heat, stirring frequently. Add a splash of milk or half-and-half if the sauce becomes too thick.
Avoid overheating the spinach because this can cause the sauce to separate.
How to Store Leftover Creamed Spinach
Store leftovers in an airtight container in the refrigerator for up to three days.
Creamed spinach can be frozen, but the texture of the dairy-based sauce may become slightly grainy after thawing. For the best flavor and consistency, enjoy it freshly made or refrigerated.
Frequently Asked Questions
What does nutmeg do for spinach?
Nutmeg enhances the earthy flavor of spinach and adds subtle warmth to the cream sauce. When used sparingly, it should not taste sweet or strongly spiced.
Why is my creamed spinach watery?
Creamed spinach usually becomes watery when the cooked spinach has not been squeezed thoroughly. Remove as much liquid as possible before adding the spinach to the sauce.
How do you thicken creamed spinach?
The flour in this recipe thickens the cream sauce. If your finished spinach is still too thin, let it simmer gently for a few additional minutes. It will also continue to thicken slightly as it cools.
Can I make creamed spinach without cream cheese?
Yes. Leave out the cream cheese and increase the Parmesan slightly. The sauce will not be quite as thick, but it will still be creamy and flavorful.
Is creamed spinach gluten-free?
This recipe contains all-purpose flour. To make gluten-free creamed spinach, replace the flour with a gluten-free one-to-one flour blend or thicken the sauce with a small cornstarch slurry.
Final Thoughts
This creamed spinach with nutmeg is proof that a simple vegetable side dish can feel every bit as special as the main course. The tender spinach, silky Parmesan cream sauce, garlic, and subtle warmth from the nutmeg make it rich, comforting, and difficult to stop eating.
Serve it with steak for a classic steakhouse dinner, add it to your Thanksgiving menu, or make it whenever you need an easy vegetable side that feels a little more elegant.
