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Creamed Spinach with Nutmeg

4 side-dish portions Active 20 min Total 30 min

A little nutmeg is enough to give creamed spinach its familiar warm aroma. The important work is removing excess water from the greens before they meet the sauce. Briefly wilt the spinach, squeeze it firmly once cool enough to handle, and chop it so every spoonful is easy to eat. A small butter-and-flour base keeps the milk smooth, while a little cream gives the finished dish a soft sheen. There is no need for a heavy layer of cheese when the spinach itself is properly prepared.

Jump to the ingredients

Creamed spinach with a smooth sauce and a small touch of nutmeg.

Squeeze first, season gently

Fresh spinach shrinks dramatically, so add it to the pot in batches and turn the leaves with tongs. Stop cooking as soon as it wilts. Once squeezed, loosen it with your fingers before chopping; a compact ball is difficult to spread through the sauce. Freshly grated nutmeg is strong, and the small measured amount is deliberate. The spinach should remain the main flavor. Look for a soft mound on the spoon with no watery ring around it. If more moisture appears, simmer gently for another minute. If it becomes stiff, stir in milk a tablespoon at a time.

Ingredients

  • 1 1/2 pounds fresh spinach, tough stems removed and leaves washed (680 g)
  • 2 tablespoons water
  • 2 tablespoons unsalted butter (28 g)
  • 1 small shallot, finely chopped (35 g)
  • 1 tablespoon all-purpose flour (8 g)
  • 3/4 cup whole milk (180 ml), plus a little if needed
  • 1/4 cup heavy cream (60 ml)
  • 1/2 teaspoon fine salt
  • 1/8 teaspoon freshly grated nutmeg

Set out

Large saucepan with lid, Colander, Clean kitchen towel, Medium saucepan, Whisk, Tongs

Allergens

Milk, wheat. Check ingredient labels and substitutions.

Make it

  1. Put the washed spinach and 2 tablespoons water in a large saucepan, adding the leaves in batches if necessary. Cover and cook over medium heat for 3–4 minutes, turning with tongs, until just wilted.
  2. Drain in a colander and let cool enough to handle. Wrap in a clean towel and squeeze firmly to remove excess water. Chop the spinach roughly and loosen the clumps.
  3. Melt the butter in a medium saucepan over medium-low heat. Add the shallot and cook for 3–4 minutes, until soft but not brown.
  4. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, then the cream. Add the salt and nutmeg and simmer gently for 2 minutes, until smooth and lightly thickened.
  5. Stir in the spinach, breaking up any remaining clumps. Cook over low heat for 2–3 minutes until hot, with no watery liquid around the edges.
  6. If too thick, add milk 1 tablespoon at a time. Spoon into a warm serving dish and serve promptly.

A useful detail

For frozen spinach, use 10 ounces (285 g) plain chopped spinach, thawed and very thoroughly squeezed; skip the initial wilting step.

Make it your own

  • Stir in 1 teaspoon finely grated lemon zest just before serving.
  • Replace half the spinach weight with tender Swiss chard leaves, removing the thick stems before cooking.

Keep it well

Refrigerate within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or colder for up to 3 days. Reheat gently, stirring, to 165°F/74°C. Add a little milk if the sauce thickens.