Creamed spinach with nutmeg and parmesan isn’t just another vegetable side—it’s the silky, savory, utterly comforting dish that shows up on your plate and quietly steals the show. With its velvety texture, delicate spice from freshly grated nutmeg, and the rich saltiness of parmesan cheese, this version of creamed spinach feels indulgent yet familiar. It’s one of those dishes that can easily sit beside a roast beef or glazed ham without getting lost in the shuffle. For anyone putting together a thoughtful spread of Christmas food dinner side dishes, this recipe should absolutely be in your rotation. It’s elegant enough for a holiday table, but easy enough to make again and again, long after the ornaments have been packed away.
Creamed Spinach with Nutmeg and Parmesan
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine American, French, German
Essentials
Large skillet or sauté pan Preferably with high sides to contain the spinach as it wilts. A cast iron or stainless-steel pan works beautifully.
Wooden spoon or silicone spatula For stirring the roux and preventing burning.
Fine mesh strainer (if using frozen spinach) To squeeze out as much water as possible.
Grater or microplane For fresh nutmeg and parmesan.
Alternatives
Dutch oven Works great if you’re doubling the recipe or need extra space.
Blender or immersion blender For those who prefer a smoother purée-style creamed spinach, although not traditional.
Food processor Handy if you're chopping fresh spinach in bulk beforehand.
For the Spinach Base
- 2 tablespoons unsalted butter
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 2 pounds fresh baby spinach or 20 oz frozen spinach, thawed and squeezed dry
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg don’t skip fresh grating if you can help it—it makes a difference
For the Cheese Finish
- ¾ cup freshly grated parmesan cheese plus a bit more for serving, if desired
Optional Garnishes (highly recommended)
- Extra grated parmesan
- Crushed red pepper flakes
- Toasted breadcrumbs or fried shallots for crunch
Step 1: Sauté the Aromatics
In a large skillet over medium heat, melt the butter. Once it’s foamy, add the finely diced onion. Cook for about 4-5 minutes, until softened and translucent. Stir in the minced garlic and cook for another minute, just until fragrant. This base will infuse the cream sauce with subtle sweetness and depth.
Step 2: Wilt the Spinach
If you're using fresh spinach, add it by handfuls, stirring constantly until wilted. This may take a few minutes depending on how much fits in your pan at once. Once wilted, remove from the pan, let cool slightly, and chop roughly for easier eating. If using frozen spinach, make sure it’s fully thawed and squeezed dry, then stir it directly into the onion-garlic base.
Step 3: Make the Roux
Push the spinach to the side or remove it briefly from the pan. Add the flour to the remaining butter and aromatics. Stir constantly for 1-2 minutes to cook off the raw flour taste. Slowly whisk in the milk, followed by the heavy cream, ensuring there are no lumps.
Step 4: Season and Simmer
Add the salt, black pepper, and grated nutmeg. Return the spinach to the pan if it was removed. Reduce the heat to low and let everything simmer together for about 5 minutes, stirring occasionally. The sauce should thicken to a luxurious, clingy consistency.
Step 5: Finish with Parmesan
Turn off the heat and stir in the grated parmesan cheese. It will melt into the sauce and add a salty, nutty backbone to the dish. Taste and adjust seasoning—sometimes it just needs a pinch more nutmeg or a dash of salt.
Step 6: Serve Warm
Transfer the creamed spinach to a serving dish and, if desired, top with more parmesan or a sprinkle of red pepper flakes for a festive touch. This dish holds its heat well, making it ideal for Christmas eve side dishes or any long-form holiday meal.
Perfect Pairings for the Holiday Table
This creamed spinach is rich and creamy, which makes it a perfect foil to meats and hearty mains.
Serve it alongside:
- Prime rib roast with horseradish cream
- Glazed holiday ham
- Roast turkey or chicken with gravy
- Herb-crusted pork tenderloin
For an all-vegetarian dinner, try it next to mushroom Wellington, nut loaf, or crispy roasted cauliflower steaks. Its creaminess makes it one of the most versatile holiday vegetable side dishes out there.
Want to dress it up further for a party platter? Spoon it into puff pastry cups or phyllo shells and top with crispy pancetta for one of the easiest, most elegant Christmas appetizers you'll ever make.
FAQs
1. Can I use frozen spinach instead of fresh?
Absolutely. Just make sure it’s fully thawed and squeezed dry. You’ll need about 20 ounces of frozen spinach to match 2 pounds of fresh. The flavor and texture will still be lovely.
2. What type of parmesan is best?
Freshly grated Parmigiano-Reggiano is ideal. Skip the pre-shredded or powdered stuff—it won’t melt as smoothly and lacks depth of flavor.
3. Is it okay to use nutmeg from a jar?
Yes, but fresh nutmeg really elevates the dish. If you can, use a whole nutmeg and grate it right before adding. It gives the spinach a warm, slightly sweet aroma that feels tailor-made for Christmas flavors.
4. Can I make this dish ahead of time?
You can! Make it a day ahead and reheat gently on the stove or in the oven. Add a splash of milk or cream if it gets too thick.
5. Can I use other cheeses?
Sure. Gruyère or aged white cheddar make good substitutes or additions. They’ll change the profile a bit but still give you a creamy, cozy dish.
