Creamed Spinach with Nutmeg and Parmesan

Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine American, French, German

Servings 6

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.

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

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.

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.

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.

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.

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.

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.