Creamy Spinach Garlic Nutmeg (Printable View)
Velvety spinach cooked with garlic, cream, Parmesan, and nutmeg for a rich, satisfying dish.
# Ingredient List:
→ Vegetables
01 - 1.1 lb fresh spinach (or 10.5 oz frozen spinach, thawed and drained)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Dairy
04 - 7 fl oz heavy cream
05 - 2 tbsp unsalted butter
06 - 1.4 oz grated Parmesan cheese
→ Spices & Seasoning
07 - 1/4 tsp ground nutmeg
08 - Salt and black pepper, to taste
# How to Prepare:
01 - Wash and trim the spinach. If using fresh, roughly chop.
02 - In a large skillet over medium heat, melt the butter. Add the onion and sauté for 2 to 3 minutes until translucent.
03 - Add the garlic to the skillet and cook for 1 minute until fragrant.
04 - Add the spinach and cook, stirring, until wilted—about 3 to 4 minutes for fresh spinach or 2 minutes for thawed frozen spinach.
05 - Pour in the heavy cream and stir well. Let the mixture simmer gently for 5 minutes until slightly thickened.
06 - Stir in the grated Parmesan cheese and ground nutmeg. Season with salt and black pepper. Simmer for 1 to 2 minutes more until creamy.
07 - Serve hot as a side dish or over rice, pasta, or toast.
# Expert Suggestions:
01 -
- It tastes like restaurant food but comes together in less time than it takes to set the table.
- Somehow feels indulgent while being genuinely good for you, which is the best kind of sneaky.
- Works as a quiet side dish or bold enough to stand on its own with crusty bread.
02 -
- Don't skip wringing out frozen spinach—I learned this the hard way when my sauce turned into spinach soup instead of creamy perfection.
- The nutmeg is subtle but essential; it's the difference between good spinach and spinach that tastes like something you'd eat at someone's dinner table you actually want to visit.
03 -
- Don't rush the simmering step—those extra minutes let the cream reduce slightly and create a sauce that clings to the spinach instead of pooling at the bottom.
- Keep the heat at medium or slightly below; a rolling boil can separate the cream and make the whole thing break instead of stay silky.