The Best Homemade Spinach and Cream Recipe

I’ve always loved how a simple dish can feel so indulgent with just a few key ingredients. This spinach and cream recipe is no exception—it’s creamy, rich, and surprisingly easy to make. But what truly sets it apart is the balance of flavors, with garlic and a hint of nutmeg elevating the dish. There’s something comforting yet elegant about it, and I think you’ll find it hard to resist making it your own.

Recipe

If there’s one dish that effortlessly combines simplicity and indulgence, it’s this creamy spinach recipe. Trust me, it’s a game-changer.

Fresh spinach is sautéed to perfection, then enveloped in a velvety cream sauce that’s rich but not overwhelming.

A hint of garlic and a sprinkle of Parmesan add depth, making every bite irresistible. Whether you’re whipping it up as a quick side or the star of your meal, it’s guaranteed to impress.

I’ve made this countless times, and it’s always a hit—perfectly balanced, comforting, and oh-so-satisfying.

Don’t be surprised if it becomes your new go-to. Let’s get cooking!

Ingredients

This creamy spinach dish comes together with just a handful of ingredients, but each one plays a key role. Fresh spinach is non-negotiable—frozen will turn mushy—and heavy cream adds the perfect richness. Here’s what you’ll need:

– Fresh spinach (2 large bunches) – The star of the dish. Baby spinach works too, but mature leaves have deeper flavor.

*Pro tip: Wash it well—grit ruins the texture.*

• Heavy cream (1 cup) – Don’t skimp here. Half-and-half can sub in a pinch, but the sauce won’t be as luscious.
• Garlic (2 cloves, minced) – Fresh is best; powdered garlic tastes flat here.
• Butter (2 tbsp) – Unsalted lets you control the seasoning. Olive oil works if you’re dairy-free, but butter adds depth.
• Nutmeg (¼ tsp, freshly grated) – The secret weapon! Pre-ground is fine, but fresh nutmeg brightens the dish.
• Salt & black pepper – Season in layers—taste after wilting the spinach, then again before serving.

*Little win:* A sprinkle of Parmesan or crumbled feta at the end adds a salty kick.

How to Make the Best Creamy Spinach Delight Recipe

• Wash and dry spinach thoroughly – Remove any grit by soaking leaves in cold water, then pat dry with a towel or use a salad spinner. Wet spinach will make the dish watery.
• Sauté garlic in butter until fragrant – Melt butter over medium heat, then cook minced garlic for 30 seconds—just until golden. Burnt garlic turns bitter, so keep an eye on it.
• Add spinach in batches – Toss handfuls into the pan, letting each wilt slightly before adding more. This guarantees even cooking without overcrowding.
• Simmer with cream and seasonings – Pour in heavy cream, nutmeg, salt, and pepper. Reduce heat to low and let it bubble gently for 3–4 minutes to thicken slightly.
• Stir occasionally.
• Finish with a squeeze of lemon – Brightens the flavors and balances the richness. Add a teaspoon at a time, tasting as you go.
• Serve immediately – Creamy spinach is best fresh. If reheating, warm it slowly on the stove with a splash of cream to revive the texture.

Pro Tip: For extra depth, stir in a pinch of grated Parmesan or a dash of cayenne pepper before serving.

Watch Out: Don’t overcook the spinach—it should be tender but still vibrant green. Overcooking turns it mushy.

Nutrition

Spinach and cream is a rich and nutritious dish that combines leafy greens with creamy goodness. Here’s a breakdown of its nutritional value per serving:

Chef Tips

If you want to make your spinach and cream dish even better, try wilting the greens just until tender—overcooking can turn them mushy.

I always use heavy cream for richness, but you can swap it for half-and-half for a lighter option.

Freshly grated nutmeg enhances the flavor subtly.

Toast garlic lightly in butter before adding spinach to avoid bitterness.

Finish with a sprinkle of Parmesan for added depth.