The 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
Scale
- 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.
Find it online: https://www.firsthomelovelife.com/creamed-spinach-with-nutmeg/