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Creamed Spinach with Nutmeg


Creamed spinach

The great thing about this recipe is that it acts as both a sauce and a vegetable. It’s delicious served with lamb, beef, and chicken.


  • ½ stick butter
  • 16 ¾ cups baby spinach
  • ¾ cup plus 2 tablespoons half and half
  • Pinch of nutmeg, freshly grated
  • Sea salt and freshly ground black pepper, to taste


Melt the butter in a large skillet over high heat, then add in the baby spinach and cook for 2 minutes. Pour the half and half over the spinach and let cook for 5 minutes (you will see the cream thickening). Scatter the nutmeg over and season with salt and pepper, to taste. Transfer to a warm serving bowl and serve.