Creamy Spinach Garlic Nutmeg (Printer-Friendly)

Velvety spinach cooked in a rich garlicky cream sauce with nutmeg and Parmesan, ideal for sides or mains.

# What You'll Need:

→ Vegetables

01 - 17.6 oz fresh spinach (or 10.6 oz frozen spinach, thawed and drained)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 6.8 fl oz heavy cream
05 - 2 tbsp unsalted butter
06 - 1.4 oz grated Parmesan cheese

→ Spices & Seasoning

07 - 1/4 tsp ground nutmeg
08 - Salt and black pepper, to taste

# How to Make It:

01 - Wash and trim the spinach leaves. Roughly chop if using fresh spinach.
02 - Melt unsalted butter in a large skillet over medium heat. Add finely chopped onion and sauté for 2 to 3 minutes until translucent.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Add spinach to the skillet. Stir continuously until wilted: about 3 to 4 minutes for fresh, or 2 minutes if using thawed frozen spinach.
05 - Pour in heavy cream and stir to combine. Allow to simmer gently for 5 minutes until the sauce slightly thickens.
06 - Stir in grated Parmesan cheese and ground nutmeg. Season with salt and black pepper to taste. Simmer for an additional 1 to 2 minutes until the sauce becomes creamy.
07 - Serve warm as a side dish or atop rice, pasta, or toast.

# Expert Advice:

01 -
  • It tastes far fancier than the minimal effort required, perfect for impressing without stress.
  • The nutmeg adds a whisper of warmth that makes the spinach taste like an indulgent secret, not just vegetables.
  • It's ready in 25 minutes flat, making it ideal for weeknight dinners or last-minute dinner parties.
02 -
  • Don't skip squeezing frozen spinach dry; moisture is the enemy of a silky sauce, and I learned this the hard way with a watery disaster.
  • Nutmeg is non-negotiable and transforms this from ordinary to something people remember; resist the urge to skip it or go heavy-handed.
  • Medium-low heat during the cream simmer prevents the cream from breaking or separating, keeping everything velvety instead of grainy.
03 -
  • Buy block Parmesan and grate it fresh right before cooking; the flavor difference is dramatic and worth those 30 seconds of effort.
  • Keep the heat at medium or below throughout; high heat is the enemy of a silky cream sauce and will break the emulsion.

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