Creamed Spinach Spiced With Nutmeg

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.

Creamed Spinach
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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.

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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.

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Creamed Spinach

A simple dish to make
All Rights Reserved: an original recipe from Lavender and Lime


  • 225 g spinach leaves roughly chopped
  • Salt and freshly ground black pepper to season
  • 1 garlic clove 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


* if you prefer your spinach fine then chop it into smaller pieces after wilting


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:

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