Creamed Spinach with Nutmeg and Parmesan
Silky steakhouse-style creamed spinach made with a quick butter and milk sauce, a pinch of nutmeg and a handful of Parmesan. A rich, cozy side ready in 20 minutes.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 4
Squeezing the spinach dry is the key to a thick, creamy result rather than a watery one. Nutmeg is a small amount that makes a big difference; grate it fresh if you can. Leftovers reheat well with a splash of milk.
Method
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If using frozen spinach, thaw it and squeeze out as much water as you can with a clean towel.
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Melt the butter in a large skillet over medium heat. Whisk in the flour and cook for without browning.
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Slowly whisk in the warm milk and cream. Simmer for , stirring, until thick enough to coat a spoon.
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Stir in the Parmesan, nutmeg, salt and pepper until melted.
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Add the spinach in handfuls, stirring until wilted and well coated, about . Fresh spinach will shrink dramatically.
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Stir in the lemon juice, taste and adjust the seasoning. Serve warm.
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