Creamed Spinach

creamed spinach

When you’re looking for something green but not necessarily a salad, this dish fits the bill. Serve it with cornbread and pork, or eggs and toast. Perhaps the biggest endorsement of this dish is my 15-year-old, vegetable-averse son who recently said: “You know that spinach you made? At first I didn’t think I would like it, but it tastes great!” I heartily agree.

Makes 4 servings


  • 2 pounds spinach. If fresh, wash well and remove stems. If frozen, thaw.
  • 1/2 cup minced onion
  • 2-3 cloves garlic, minced
  • 2 Tbsp. butter
  • 1 cup heavy whipping cream
  • 1/2 tsp. fresh ground black pepper
  • 1/4 tsp. fine sea salt
  • 1/4 tsp. ground nutmeg


  1. In a large pot of rapidly boiling salted water cook fresh spinach for 1 minute. Drain well, squeezing out excess liquid. Coarsely chop and set aside. If using frozen spinach, thaw and drain well.
  2. In a Dutch oven, cook onion and garlic in hot butter about 5 minutes. Stir in cream, pepper, salt and nutmeg. Bring to boiling, then cook, uncovered, about 2 minutes or until cream begins to thicken.
  3. Add spinach. Simmer, uncovered, about 2 minutes or until thickened. Serve warm.