Creamed spinach is the ultimate comfort side dish. It is also simple and quick to make which is a bonus for me right now. I make a huge batch at a time (at least double this recipe) and freeze what we don’t eat.
Head straight on to the Recipe For Creamed Spinach ♥
Last December when my parents came to visit I pre planned our activities. We had a lunch date every second day and the alternate days were left open. Other than Christmas day we went out for lunch on our activity days. I did casual dinners and made things as easy as possible. This year I decided the same formula would be perfect. We are having my aunt and uncle and their four children for lunch on the 23rd. Christmas day this year is a casual affair, Italian style, with charcuterie and cheese on the menu. On the 27th we are having first time dinner guests. They are serious foodies and I hope to impress. My odd day out is Boxing Day. Dave’s son, his wife and their baby daughter are coming over for supper. I am doing a simple meal but want to do a fancy dessert.
Today’s inspiration ♥ Recipe For Creamed Spinach ♥ can be found on Lavender and Lime Click To Tweet
At the moment, everything is very simple in my kitchen. We have been eating quick and easy meals and I am sure that will last through the December break while I work on fancy dessert recipes. The idea for this creamed spinach is no ways my own. James, Dave’s son, told me how he made creamed spinach. Before that I had always done a cheat method. I would steam the spinach with garlic, chop it finely and then add it to the pan with crème fraîche. This recipe makes for a really tasty side dish and if you are looking for something simple to make for your Christmas table then give it a try.
Click on the links for conversions and notes.
- 225 g spinach leaves, roughly chopped
- Salt and freshly ground black pepper to season
- 1 clove garlic, peeled and crushed
- 30 g butter
- 30 g flour
- 150 mls milk
- 0.625 mls ground nutmeg
- Rinse the spinach and place into a dry, large, non-stick frying pan over a medium temperature
- Season and add the garlic
- Leave to wilt and remove from the heat *
- Place the butter into the pan and allow to melt
- Reduce the temperature and add the flour
- Stir to make a roux and leave to cook for one minute
- Add 15mls of the milk and stir to combine
- Pour in the rest of the milk slowly, stirring the entire time
- Season and leave to cook for 5 minutes
- Add the spinach and the nutmeg, stir to combine
- Adjust the seasoning and serve
Dave and I have started our December holidays. I will pop into my blog every now and then to read and reply to comments. Today is James’s birthday and I send blessings to him.
Inspiration published on Lavender and Lime December 17:
- 2017 – Don’t Let Go
- 2016 – Zest, Gordons Bay
- 2015 – Tamatar Gosht
- 2014 – Col’Cacchio Pizzeria
12 thoughts on “Creamed Spinach Spiced With Nutmeg”
Will definitely try the creamed spinach.. I buy it in kg packets frozen in balls.. your recipe will certainly wake it up.. 😉
I am loathe to buy it in case there are funny ingredients in it. Thanks for the visit 🙂
Love this! Of course it’s very similar to what I typically make with spinach. But I also add white pepper. Some people don’t like it, but my dave and I do, and it goes well with nutmeg!
I am so going to try that next time 🙂
Your Christmas plans sounds lovely! Busy…but lovely. Enjoy! And this recipe sounds perfect. Nutmeg is always just the ticket.
It’s my favourite spice with green leaves xx
Ooh I’m doing a spinach dish today! Snap! Great minds think alike 😉
I can’t wait to see yours xx
We don’t really have creamed spinach as a ‘thing’ in Australia, though I do enjoy it when we go to the US. I like that you can make it and freeze some. Mind you, the way spinach cooks down, I imagine you’d need a bucket load to have enough for a second batch!
That is so interesting to learn 🙂
oooh love that you used nutmeg in this! i usually only use nutmeg when i’m on autopilot and adding it with cinnamon and cloves and ginger.
That is always a good combination 🙂