Creamed Spinach

A simple, satisfying favorite.

Why You'll Love This Recipe

• Steakhouse-quality at a fraction of the price.
• Pairs with any steak, chicken, fish, or pork.
• Make-ahead and reheat-friendly.
• Naturally vegetarian.
• Cozy comfort.

Ingredient Notes

• Frozen spinach is more concentrated than fresh — perfect for this.
• Real Parmigiano-Reggiano makes the dish.
• Freshly grated nutmeg is dramatically better than pre-ground.

Ingredient Substitutions

• Add 4 oz cream cheese for extra richness.
• Half-and-half if no heavy cream.
• Add ¼ cup grated Gruyère.

Equipment Needed

• Large skillet
• Whisk
• Cheesecloth or clean towel

Prep Tips

• Thaw frozen spinach completely before squeezing.
• Cheesecloth is great for squeezing; a clean kitchen towel works.

Instructions

1. 1

   Gather and prep: 5 oz baby spinach, 1 cup heavy cream, 2 tbsp butter, 3 cloves garlic, minced, 1 medium onion, diced, 1 cup parmesan cheese, 1 tsp nutmeg. mince the garlic, dice the onion, and grate the parmesan before you start cooking.

2. 2

   Sauté onion and garlic in butter.

3. 3

   Add cream and parmesan, simmer.

4. 4

   Stir in spinach and nutmeg.

Artsi Pro Tips

• DRY spinach is the whole game — wet spinach = watery soup.
• Real nutmeg (freshly grated) is the steakhouse signature flavor.
• Use frozen spinach — it's already cooked and is faster.

Common Mistakes

• Wet spinach — soupy mess.
• Lumpy béchamel — whisk constantly when adding dairy.
• Boiling after cream — can break.

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