Nutmeg Spinach

    25 minutes

    Nutmeg makes this dish of spinach steamed and blended into a creamy sauce a little more enticing. Great for a side dish with the roast!

    72 people made this

    Serves: 4 

    • 300ml double cream
    • 30g unsalted butter
    • 1/2 teaspoon freshly ground nutmeg
    • 1/2 teaspoon salt
    • freshly ground black pepper to taste
    • 500g fresh spinach, washed and drained

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a saucepan over medium heat, mix double cream, butter, nutmeg, salt and pepper. Stirring constantly, bring to the boil, then immediately reduce heat to low and simmer.
    2. Place spinach in a vegetable steamer, and steam until leaves are wilted. Drain in a colander, pressing out excess water with a large spoon.
    3. Coarsely chop spinach, and gradually stir into the double cream mixture. Briefly return to boiling, then remove from heat.
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    Reviews in English (61)


    Altered ingredient amounts. Four stars as written, Five stars with a few changes, as others also suggested. 1. Saute a small onion in butter until very soft. 2. Saute a couple of cloves of garlic after the onion. Add the onion and garlic to the cream sauce. 3. Add 1/4 cup cream and 1 tsp flour to the recommended cream, and wisk this together. This will make the cream sauce thicker. 4. Reduce the nutmeg just a bit- you can always add more.  -  29 Sep 2008


    Altered ingredient amounts. Good recipe with some changes. Original recipe is soupy. Add 1/4 cup more heavy cream and 1 tablespoon of flour to cream sauce. This will thicken it up. If you aren't a huge nutmeg fan, half the recipe amount.  -  29 Sep 2008


    Altered ingredient amounts. I sauteed a small onion and 2 cloved of garlic in 1 Tbsp of butter until soft. Then added the seasoning and spinach. I sauteed that just a minute to warm the spinach. I added just a touch under 1/2 cup cream (that's all I had). It turned out GREAT! I'm the only one in my house who like spinach and it was gone in two meals.  -  29 Sep 2008

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