Creamed Spinach with Nutmeg
This side dish relies on the stark contrast between the bright, earthy spinach and the dense, velvety cream. Getting the moisture out of the greens is the only way to keep the sauce from breaking.
Dry greens are non-negotiable
If you leave water in the spinach, the cream will thin out and turn soupy. Use a clean kitchen towel to wring the spinach dry until no more liquid runs out.
- large pot for blanching
- fine-mesh strainer
- heavy-bottomed skillet
- microplane or nutmeg grater
What goes in.
- 2 lbsfresh spinach, stems removed
- 2 tbspunsalted butter
- 1 smallshallot, minced
- 1/2 cupheavy cream
- 1/4 tspfreshly grated nutmeg
- to tastekosher salt and black pepper
Removing moisture
After blanching and cooling, gather the spinach into a ball inside a clean tea towel. Twist the towel firmly over the sink until you feel the spinach mass compress and stop dripping.
The method.
Blanch the spinach
Drop spinach into a pot of boiling salted water for 60 seconds until just wilted. Drain immediately and submerge in an ice water bath to stop the cooking.
Wring it dry
Transfer the cooled spinach to a towel. Wring out all excess liquid. Chop the dry spinach ball into rough ribbons.
Sauté aromatics
Melt butter in the skillet over medium heat. Add the minced shallot and cook until translucent and soft, about 3 minutes.
Reduce cream
Pour in the heavy cream. Let it simmer gently for 2–3 minutes until it thickens enough to coat the back of a spoon.
Finish the dish
Stir the chopped spinach into the cream. Add the nutmeg, salt, and pepper. Cook for another 2 minutes until the spinach is hot and evenly coated.
Other turns to take.
Cheese-finished
Stir in two tablespoons of finely grated Parmigiano-Reggiano at the very end for extra salt and structure.
Garlic-forward
Replace the shallot with two cloves of finely smashed garlic, added to the butter just 30 seconds before the cream.
When it doesn't go to plan.
Use fresh nutmeg seeds; the pre-ground version lacks the essential oils that define this dish.
If the sauce thickens too quickly, add a splash of the blanching water back in to loosen it.
Do not overcook the spinach in the boiling water, or it will lose its vibrant green color.
The ones that keep coming up.
Can I use frozen spinach?
Yes, but you must thaw it completely and squeeze it even harder than fresh spinach, as it holds more hidden water.
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