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Creamy spinach cooked fresh, served on a white plate.
Fresh creamed spinach, a creamy and tasty side for meats or pasta.

Easy Creamed Spinach with Heavy Cream

Author: Flavelo
Recipes Side Dishes
The modern, lighter relative of the spinach stew. Here there is no flour roux; the thickness comes from reducing the cream. A quick side dish for pasta, roast meats, or even salmon. The pairing of spinach and cream is classic, completed by nutmeg.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 260 kcal
🌍 Cuisine Hungarian / International

Ingredients

Equipment Needed

  • Skillet

Allergen Information

⚠️ Milk

Instructions

1 ✓

Melt the butter in a skillet, toss in the crushed garlic, then immediately follow with the washed spinach.

Tip: Don't wait for the garlic to brown; the spinach's moisture will protect it from burning.
2 ✓

Sauté until the spinach wilts (approx. 2-3 minutes).

Tip: Heat causes the leaves to lose their structure.
3 ✓

Pour in the cream, salt, and grate in some nutmeg. Simmer until the sauce thickens.

Tip: Thickening cream by boiling (reduction) intensifies flavors and gives a creamy texture without a roux.

Recipe FAQ

What kind of cream should I use?
Cooking cream (half-and-half) works, but Heavy Cream (36%+) gives the truly creamy texture.
The spinach collapsed. Is this normal?
Yes, spinach has high water content; heat causes the cell structure to collapse, and its volume decreases to a fraction.

Ingredients

  • 1 lb Fresh Spinach
  • 1 cup Heavy Cream
  • 2 tbsp Butter
  • 2 cloves Garlic
  • 1 tsp Salt
  • 1 pinch Nutmeg