Easy Creamed Spinach

To add richness and silky texture to a meal, add a spoonful of this savory classic vegetable dish to the plate. It works especially well as a counterpoint to crunchy foods like fried potatoes or toasted crostini (bread rounds).

Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 4


  • 2 lbs. spinach, stemmed and washed
  • ½ cup heavy cream
  • ½ tsp. salt
  • ¼ tsp. grated nutmeg
  • ¼ tsp. ground black pepper


  • Heat a large nonreactive skillet or Dutch oven over medium heat, and cook the spinach with a few drops of water until just wilted. Drain, rinse, and squeeze dry in a colander. Chop the spinach finely.
  • In a skillet, bring the cream to a boil; add the salt, nutmeg, and pepper. Stir in the spinach; cook until most of the water has cooked out, and the spinach is thick. If desired, purée in a food processor.