Creamy Creamed Spinach Recipe Easy Homemade Comforting Side Dish

Let me tell you, the scent of fresh spinach simmering in buttery cream with a whisper of nutmeg filling the kitchen is enough to make anyone’s mouth water. The first time I made this creamy creamed spinach with nutmeg, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It wasn’t some fancy restaurant dish or a complicated recipe passed down through generations, but a humble side dish that felt like a warm hug on a chilly evening.

Years ago, when I was knee-high to a grasshopper, my grandma would make a version of creamed spinach that I could never quite replicate—until now. After a few trials and a pinch here and there, this recipe became my go-to for family dinners and holiday meals. Honestly, my family couldn’t stop sneaking spoonfuls off the stove (and I can’t really blame them). Whether it’s a cozy weeknight or a festive dinner, this creamy creamed spinach with nutmeg brings pure, nostalgic comfort to the table.

You know what makes this recipe so dangerously easy? It’s the perfect balance of creamy richness, just the right amount of nutmeg to deepen the flavor, and that fresh spinach vibrancy that brightens each bite. Let’s face it, this side dish is a winner for potlucks, a sweet treat for your kids who might usually turn their noses up at greens, and a charming addition to brighten up your Pinterest dinner board. I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s become a staple for family gatherings, gifting, and those moments when you want something comforting yet simple.

Why You’ll Love This Recipe

As someone who’s spent years perfecting side dishes that actually get finished on plates, this creamy creamed spinach with nutmeg stands out for a bunch of reasons. Let me share what makes it special and why you’ll want to keep this recipe close at hand.

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy trips to specialty stores needed; you likely already have everything in your pantry and fridge.
• Perfect for Every Occasion: Whether it’s a casual family dinner or a holiday feast, this side dish fits right in.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—even spinach skeptics.
• Unbelievably Delicious: The creamy texture paired with the subtle warmth of nutmeg makes it next-level comfort food.

What sets this recipe apart? It’s the little tricks I picked up over time—like gently cooking the spinach just right so it’s tender but not mushy, and adding freshly grated nutmeg at the end for that cozy aroma. This isn’t your run-of-the-mill creamed spinach; it’s the best version I’ve found, the one that makes you close your eyes after the first bite and sigh with satisfaction. You’ll find it’s comfort food reimagined—rich and indulgent but surprisingly light and fresh.

Whether you want to impress guests without the stress or just turn a simple meal into something memorable, this recipe has got you covered.

What Ingredients You Will Need

This creamy creamed spinach with nutmeg uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of the items are pantry staples, and if you want to swap a few things, I’ve got you covered with easy substitutions.

• Fresh Spinach: About 1 pound (450 g), washed and roughly chopped. Baby spinach works well for a tender texture.
• Unsalted Butter: 3 tablespoons (42 g), for richness and that silky base.
• Shallots: 1 small, finely minced (or substitute with mild onion)—adds a sweet, delicate flavor.
• Garlic: 2 cloves, minced—because garlic and cream are a match made in heaven.
• All-Purpose Flour: 2 tablespoons (16 g), to thicken the sauce. For gluten-free, swap with almond flour or cornstarch.
• Whole Milk: 1 cup (240 ml), preferably whole for creaminess (you can use 2% or plant-based milk if needed).
• Heavy Cream: ½ cup (120 ml), to amp up the luscious texture.
• Freshly Grated Nutmeg: ¼ teaspoon—trust me, freshly grated nutmeg makes all the difference.
• Salt and Black Pepper: To taste. I recommend kosher salt for even seasoning.
• Parmesan Cheese (Optional): ¼ cup (25 g), finely grated, for a subtle savory kick.

If you want to get fancy, a splash of white wine or a pinch of red pepper flakes can add a nice twist, but honestly, this recipe shines in its simple form. I usually reach for Kerrygold butter because it adds that rich Irish creaminess, but any good-quality unsalted butter works just fine.

Equipment Needed

• Large Skillet or Sauté Pan: A heavy-bottomed skillet helps cook the spinach evenly without burning the butter.
• Wooden Spoon or Silicone Spatula: For stirring the sauce gently.
• Fine Grater: For fresh nutmeg and optional parmesan cheese.
• Measuring Cups and Spoons: Precision makes a difference, especially with flour and liquids.
• Colander: To drain cooked spinach well—this is key to avoid watery sauce.

If you don’t have a skillet, a medium saucepan will do, just watch your heat. And if you want to get fancy, a microplane grater for the nutmeg is worth the small investment—it’s one of those little gadgets that really makes the flavors pop. I’ve used budget-friendly silicone spatulas for years, and they hold up beautifully with no scratching or melting.

Preparation Method

1. Prepare the Spinach: Bring a large pot of salted water to a boil. Add the fresh spinach and cook for 1-2 minutes until wilted but still bright green. Drain immediately in a colander and press gently to remove excess water. Set aside. (Tip: Don’t skip pressing the spinach dry; watery spinach will thin your sauce.)
2. Sauté the Aromatics: In a large skillet over medium heat, melt the 3 tablespoons of unsalted butter. Add the minced shallots and cook for about 2-3 minutes until softened and translucent. Toss in the garlic and sauté for another 30 seconds until fragrant. (Watch closely so the garlic doesn’t burn; burnt garlic turns bitter.)
3. Make the Roux: Sprinkle the 2 tablespoons of all-purpose flour over the butter and aromatics. Stir constantly with your wooden spoon or spatula for about 1-2 minutes. You’re looking for a smooth, bubbly mixture with no raw flour taste. This is the thickening agent for your creamy sauce.
4. Add Dairy: Slowly pour in 1 cup of whole milk while whisking continuously to keep the sauce smooth. Then add the ½ cup of heavy cream. Keep stirring until the sauce thickens, about 4-5 minutes. You’ll notice it coating the back of your spoon nicely. (If the sauce gets too thick, add a splash more milk to loosen.)
5. Combine Spinach & Season: Add the drained spinach into the creamy sauce. Stir to mix well and heat through, about 2-3 minutes. Season with salt and black pepper to taste. Grate in ¼ teaspoon of fresh nutmeg and stir gently. (Nutmeg adds a warm, cozy note that makes this dish so comforting.)
6. Add Cheese (Optional): Stir in ¼ cup finely grated parmesan cheese if using, until melted and incorporated. This step amps up the savory depth, but skip if you’re avoiding dairy or want a lighter dish.
7. Final Taste & Serve: Give everything one last stir, taste for seasoning, and adjust if needed. Serve hot as a perfect side dish to steak, roasted chicken, or holiday meals.

Cooking Tips & Techniques

Okay, here’s the deal: creamed spinach can be a bit tricky if you’re new to it. But with a few tips from my kitchen experiments, you’ll nail it every time.

• Don’t skip draining the spinach: This is non-negotiable. Too much water ruins that creamy texture, making the sauce runny and bland.
• Fresh nutmeg is a game-changer: Pre-ground nutmeg just doesn’t compare. It adds a subtle warmth that you might not notice at first but will keep you coming back.
• Be patient with the roux: Cooking the flour long enough removes the raw taste. Stir constantly to avoid lumps—if lumps appear, whisk vigorously or use a hand blender.
• Use medium heat: High heat can burn the butter or scorch the milk. Medium heat gives you control and that smooth, silky sauce.
• Make it ahead: This creamed spinach tastes great the next day too! Just reheat gently on the stove with a splash of milk if it thickened too much.

I remember the first time I rushed the roux and ended up with a gritty sauce—lesson learned! Now I take my time and the results speak for themselves.

Variations & Adaptations

If you want to switch things up or adjust for preferences and dietary needs, here are some variations I’ve tried (and loved):

• Dairy-Free Version: Swap butter with olive oil or vegan margarine, and use coconut milk or almond milk plus a splash of coconut cream for richness. The nutmeg still shines through beautifully.
• Cheese-Free: Simply omit parmesan and boost seasoning with a pinch of smoked paprika or a squeeze of lemon juice for brightness.
• Garlic Lover’s Twist: Add an extra clove or two of garlic, roasted or sautéed, for a deeper flavor.
• Spicy Kick: A pinch of red pepper flakes or a dash of cayenne pepper adds a subtle heat that pairs well with the creamy sauce.
• Seasonal Greens: Try swapping spinach for kale or Swiss chard, adjusting cooking time for tougher greens.

One personal favorite is the dairy-free version with coconut milk—it’s surprisingly rich and perfect for those avoiding dairy but craving that creamy comfort.

Serving & Storage Suggestions

This creamy creamed spinach with nutmeg is best served warm, right off the stove, when the sauce is silky and the aroma is inviting. It pairs wonderfully with roasted meats like steak or chicken, but honestly, I’ve eaten it as a main with crusty bread on the side. For a festive touch, sprinkle a little extra parmesan or toasted breadcrumbs on top before serving.

Leftovers keep well in the fridge for up to 3 days. Store in an airtight container and reheat gently on the stove or microwave, adding a splash of milk or cream to loosen the sauce if it thickened too much. You can also freeze it, but note that texture might change slightly; thaw overnight in the fridge before reheating.

Flavors tend to deepen overnight, so if you make it ahead, you’re in for an even tastier treat. Just remember to warm it slowly and stir occasionally for best results.

Nutritional Information & Benefits

This creamy creamed spinach recipe offers a nice balance of indulgence and nutrition. Per serving, you’re looking at roughly 150-200 calories, depending on whether you include parmesan and the type of dairy used. Spinach is packed with iron, vitamin K, and antioxidants, making this side dish a nutrient-rich choice.

Using fresh spinach keeps it light and full of fiber, while the dairy provides calcium and healthy fats. For those watching carbs, this recipe is naturally low-carb and gluten-free if you swap the flour for a gluten-free alternative.

Just a heads-up: if you’re sensitive to dairy or nuts, adjust ingredients accordingly. Personally, I appreciate how this recipe fits into a balanced diet without sacrificing that creamy, comforting feel we all crave.

Conclusion

If you’re looking for a creamy creamed spinach recipe that’s easy, comforting, and packs a flavorful punch with just a hint of nutmeg, you’re going to want to bookmark this one. It’s a dish that feels like home, whether it’s for a quick weeknight side or a special occasion. The best part? You can customize it to suit your taste or dietary needs without losing the soul-soothing satisfaction it brings.

Honestly, this recipe has a special place in my kitchen and heart. I hope you enjoy making it as much as I do. And hey, if you try it, please come back and share your tweaks or stories—I love hearing how this creamy creamed spinach fits into your table!

FAQs About Creamy Creamed Spinach with Nutmeg

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out all excess water before adding it to the sauce. Frozen spinach tends to be wetter, so draining well is crucial to avoid a watery dish.

What can I substitute for nutmeg if I don’t have it?

While nutmeg is key for that warm flavor, a tiny pinch of ground cinnamon or allspice can work in a pinch. Just use sparingly to avoid overpowering the dish.

Is this recipe suitable for vegans?

With a few swaps—like using plant-based butter and coconut cream instead of dairy—it can be made vegan-friendly. The nutmeg and garlic still bring plenty of flavor.

How do I keep the creamed spinach from being too thick or too runny?

Adjust the thickness by controlling the amount of milk or cream you add. If too thick, stir in a little more milk. If too runny, cook it a bit longer to reduce the sauce or add a touch more flour when making the roux.

Can I prepare creamed spinach ahead of time?

Absolutely! It stores well in the fridge for a few days and tastes even better the next day. Just reheat gently with a splash of milk to bring back the creamy texture.

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