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Stovetop Nutmeg Creamed Spinach
A staple of classic steakhouses, this rich side dish brings comforting flavor right to your own table. Building a simple roux creates a thick, velvety base so you don't have to rely entirely on heavy cream. Freshly grated nutmeg adds a warm, aromatic note that cuts right through the richness of the dairy. The wilted greens hold onto the creamy sauce perfectly, making it an ideal companion for a seared ribeye or roast chicken.
Equipment
- Skillet
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 800g (1lb 12oz) spinach
- 2 tbsp plain flour
- 500ml (17fl oz) milk
- 200ml (7fl oz) double cream
- 1 tsp freshly grated nutmeg
Instructions
- 1Warm the olive oil in a large pan over low heat. Add the finely chopped onion and cook gently for about 10 minutes until soft and translucent. Cooking them slowly prevents browning and keeps the base sweet.
- 2Place half of the spinach in a colander set in the sink. Pour a kettle full of just-boiled water over the leaves to wilt them, then let them sit until cool enough to handle.
- 3Squeeze the wilted spinach firmly to remove as much excess liquid as possible. Move the dry spinach to a cutting board, chop it roughly, and repeat the wilting and squeezing process with the rest of the greens. Removing the water ensures your final cream sauce won't turn watery.
- 4Sprinkle the plain flour over the softened onions and stir well, cooking for 1 minute to remove the raw flour taste. Take the pan off the heat and slowly whisk in the milk until the mixture is completely smooth.
- 5Place the pan back on the heat and bring the liquid to a boil. Stir continuously as the sauce simmers and thickens into a rich base.
- 6Fold the chopped spinach, double cream, and freshly grated nutmeg into the thickened sauce. Season generously with salt and pepper, and cook for 1 to 2 minutes until heated through.
Notes
- Make ahead: You can wilt, squeeze, and chop the spinach up to a day in advance. Store it in an airtight container in the fridge until you're ready to make the sauce.
- Squeezing tip: Wrap the cooled spinach in a clean kitchen towel and wring it out to extract the maximum amount of water.
- Reheat: Warm gently on the stove over low heat, adding a splash of milk if the sauce has thickened too much in the fridge.