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Home > Creamed spinach

Creamed spinach

Recipe Information

Servings 8
Preparation Time 20 Minutes
Cook Time 40 Minutes
Total Time 1 Hour
Difficulty Easy
Main Ingredient Cream; Spinach
Category Dairy; Vegetables
Meal Lunch; Dinner
Type Side Dish
Cuisine American
Cook Method Saut�ing
Diet Low Calorie; Vegetarian; Gluten Free


  • 4 pounds fresh spinach, stems removed, washed well (leave wet)

  • 4 tablespoons unsalted butter 

  • 3/4 cups sweet onion, finely diced

  • 1 1/2 cups heavy cream 

  • 1/2 teaspoons freshly grated nutmeg 

  • 1 teaspoons kosher salt 

  • Freshly ground black pepper, to taste



  • Cover and cook about half of the wet spinach in a large Dutch oven over medium-high heat for 5 minutes. Cook until wilted. Stir in the remaining spinach. Cook for about 5 more minutes, or until all of the spinach is tender.

  • Drain the spinach in a colander and rinse under cold water. Squeeze all water from the spinach. Coarsely chop the spinach on a cutting board.

  • Over medium heat; cook the onion in the butter in a large saucepan. Cook for about 10 minutes or until the onions are clear. Add the cream and nutmeg. Cook for about 5 minutes, or until the cream thickens and reduces.

  • Add the spinach to the cream mixture and cover the pan. Let simmer on low for about 15 minutes, or until most of the cream has been absorbed into the spinach. Stir in the salt. Season with pepper.


Nutrition (per serving)

  • Calories: 304 cal

  • Total fat: 22g

  • Carbohydrate: 27g

  • Protein: 7g