Creamed Spinach

Contributor: Jamie Silva

I know, I know. It’s that green stuff no one likes. Bet you haven’t had creamed spinach like this before. Nothing canned or frozen here. Give it a try. You’ll love it.

  • Author: Jamie Silva
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


  • 2 Tbsp. olive oil
  • 2 Tbsp. unsalted butter
  • ½ cup chopped onion
  • 2 cloves minced garlic
  • 3 lb. fresh spinach, chopped
  • 2 Tbsp. all-purpose flour
  • 1 cup heavy cream
  • ¼ cup grated Parmesan cheese
  • ¼ tsp. ground nutmeg
  • ½ tsp. salt
  • ¼ tsp. pepper


  1. In a Dutch oven or large pot, melt olive oil and butter over medium-high heat. Add onion and garlic. Sauté for 4-5 minutes.
  2. Add the spinach. Cook until wilted and dry, about 5 minutes. If you don’t cook the spinach until dry, it will become mushy. Be patient.
  3. Reduce the heat. Sprinkle evenly with flour. Stir.
  4. Stir in the heavy cream, Parmesan, and nutmeg. Cook with spinach until the sauce thickens, about 10 minutes. Season with salt and pepper to taste. Serve immediately.