38 ratings

Creamed Spinach with Nutmeg

Staff Writer
Creamed spinach
Alberto Peroli

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.

Creamed Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Creamed Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.