Spinach With Cream
Make spinach and cream with simple ingredients, clear steps, and helpful tips. Perfect for weeknight dinners, family meals, or cozy meal planning.
Total time
15 min
Servings
4
Calories
156.7
Category
Sides
This quick and creamy spinach side dish is ready in under 15 minutes, making it the perfect companion for any weeknight dinner. With just a handful of ingredients—fresh spinach, butter, heavy cream, nutmeg, and Parmigiano-Reggiano—you get a rich, velvety texture and a subtle nutty flavor that elevates simple greens into something special.
Ingredients
Makes 4 servings
- 2 fresh spinach
- 2 butter
- 1/3 heavy cream
- 1/2 nutmeg
- 1/4 - 1/2 fine sea salt
- parmigiano-reggiano cheese
Method
Put the spinach in a large pot with just the water clinging to its leaves, cover, and cook until wilted, 3 to 4 minutes.
Drain well and squeeze dry.
In a skillet, melt the butter over medium heat, add the spinach, cream, nutmeg and salt and stir well.
Sprinkle on the cheese.
I use the full amount of cheese because we like a lot of cheese if you prefer less use less.
Turn off the heat, cover the pot and let sit for a few minutes until the cheese melts.
Serve immediately.
Cook's notes
- Make sure to squeeze the cooked spinach very dry to avoid a watery sauce.
- Grate your own Parmigiano-Reggiano for the best melt and flavor.
- Adjust the nutmeg to taste—start with ½ teaspoon and add more if you love that warm spice.
- For a lighter version, substitute half‑and‑half for the heavy cream.
Easy swaps
- Instead of fresh spinach, use frozen spinach (thawed and squeezed dry)
- Instead of heavy cream, use half‑and‑half or full‑fat coconut milk
- Instead of butter, use olive oil or ghee
- Instead of Parmigiano-Reggiano, use Pecorino Romano or nutritional yeast (for dairy‑free)
Frequently asked
Can I use baby spinach instead of regular fresh spinach?
Yes, baby spinach works perfectly. It will cook even faster, so reduce the wilting time to 2–3 minutes.
What can I serve with creamy spinach?
It pairs beautifully with grilled chicken, seared steak, roasted fish, or even as a topping for baked potatoes or pasta.
Is this recipe gluten‑free?
Yes, all the ingredients are naturally gluten‑free. Just double‑check your cheese and nutmeg are labeled gluten‑free if you have sensitivities.
Can I skip the cheese?
Absolutely. The dish will still be creamy and flavorful from the butter, cream, and nutmeg. Add a pinch more salt if needed.
