Creamy Creamed Spinach Recipe with Garlic and Nutmeg Easy and Perfect Side Dish

Let me tell you, the scent of garlic sizzling in butter, mingling with the earthy aroma of fresh spinach, and a whisper of nutmeg warming the kitchen is enough to make anyone’s mouth water. The first time I whipped up this creamy creamed spinach with garlic and nutmeg, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. The silky texture, the subtle hint of spice, the way the spinach still held just a bit of its vibrant green color—it felt like pure, nostalgic comfort wrapped in a bowl.

When I was knee-high to a grasshopper, my grandma used to make creamed spinach for Sunday dinners, but honestly, it was always a bit too heavy or bland for my taste. Years ago, I decided to put my own spin on her classic, adding that touch of nutmeg and garlic that transformed the dish into something dangerously easy and downright delicious. I wish I’d discovered this recipe sooner—it’s become a staple for family gatherings and those cozy weeknight meals where you want something that feels like a warm hug.

My family couldn’t stop sneaking spoonfuls off the stove while I was plating it (and I can’t really blame them). It’s perfect for potlucks, a sweet side for your holiday table, or just a simple way to brighten up your weeknight dinner. Honestly, if you’re looking for a creamy creamed spinach recipe with garlic and nutmeg that’s both easy and utterly satisfying, you’re going to want to bookmark this one. I’ve tested it more times than I can count—in the name of research, of course—and it’s always a crowd-pleaser.

Why You’ll Love This Creamy Creamed Spinach Recipe with Garlic and Nutmeg

Over the years, I’ve fine-tuned this recipe to hit every note just right, and here’s why you’ll love making it your go-to side dish:

• Quick & Easy: Comes together in about 20 minutes, perfect for busy weeknights or last-minute dinner plans.
• Simple Ingredients: No fancy trips to specialty stores—just fresh spinach, garlic, cream, and a pinch of nutmeg.
• Perfect for Any Occasion: Whether you’re hosting a holiday feast, brunch, or a cozy dinner, this recipe fits right in.
• Crowd-Pleaser: Kids and adults alike rave about the creamy texture and subtle spice—it’s a fantastic way to get some greens on the table.
• Unbelievably Delicious: The combo of garlic and nutmeg adds a unique depth that sets this creamed spinach apart from the usual versions.

This isn’t just another creamed spinach recipe; it’s the one that hits all the right notes. The garlic is perfectly mellow, the nutmeg adds just enough warmth without overpowering, and the cream brings it all together into a silky, dreamy side dish. It’s comfort food reimagined—fast, flavorful, and packed with soul. Whether you want to impress guests with a fuss-free side or just treat yourself to something cozy, this recipe won’t let you down.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without any fuss. Most of these are pantry staples, with fresh spinach as the star that brings vibrant color and nutrition.

• Fresh spinach: About 1 pound (450g), washed and tough stems removed. You can also use frozen spinach (about 10 ounces/280g), but fresh really shines here.
• Unsalted butter: 2 tablespoons (28g), for that rich, silky base.
• Garlic cloves: 3 large, minced finely. Use fresh garlic for the best aroma and flavor.
• Heavy cream: 1 cup (240ml). I recommend using at least 36% fat cream for the creamiest texture.
• Whole milk: ½ cup (120ml), to lighten the cream slightly without losing richness.
• All-purpose flour: 1 tablespoon (8g), to thicken the sauce. You can substitute with gluten-free flour if needed.
• Freshly grated nutmeg: ¼ teaspoon. Freshly grated is key here—pre-ground nutmeg can be a bit dull.
• Salt and freshly ground black pepper: To taste. I usually start with ½ teaspoon salt and adjust.
• Grated Parmesan cheese: ¼ cup (25g), optional but highly recommended for a subtle savory kick.

I prefer using Kerrygold butter for its creamy taste, and Organic Valley heavy cream for that luscious texture. If fresh spinach isn’t in season, baby spinach works beautifully too, just adjust cooking time slightly. For a dairy-free twist, almond or oat cream can be swapped in, though the texture will be a bit lighter.

Equipment Needed

• Large sauté pan or skillet: Preferably non-stick or stainless steel with a heavy bottom to prevent scorching.
• Wooden spoon or silicone spatula: For stirring without scratching your pan.
• Measuring cups and spoons: For accuracy—especially important with flour and spices.
• Chef’s knife and cutting board: To mince garlic and prepare spinach if needed.
• Grater: For fresh nutmeg and Parmesan cheese.

If you don’t have a heavy-bottom skillet, a cast iron pan works great too but watch your heat carefully to avoid burning the milk. For budget-friendly options, a good non-stick pan from brands like T-fal or Cuisinart will do just fine. I keep my garlic minced ahead of time in a small container to save time on busy days.

Preparation Method

1. Prepare the spinach: Wash 1 pound (450g) of fresh spinach thoroughly and remove tough stems. If using frozen spinach, thaw and squeeze out excess water. Set aside.
2. Sauté the garlic: In a large skillet over medium heat, melt 2 tablespoons (28g) of unsalted butter. Add 3 minced garlic cloves and cook for 1-2 minutes, stirring frequently, until fragrant and just starting to turn golden (don’t let it brown or it’ll get bitter).
3. Make the roux: Sprinkle 1 tablespoon (8g) all-purpose flour over the butter and garlic. Stir constantly with a wooden spoon for about 1 minute to cook out the raw flour taste—this step is crucial for a smooth sauce.
4. Add liquids: Gradually whisk in 1 cup (240ml) heavy cream and ½ cup (120ml) whole milk, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer; it should thicken slightly after 3-4 minutes.
5. Season: Stir in ¼ teaspoon freshly grated nutmeg, ½ teaspoon salt, and freshly ground black pepper to taste. Add ¼ cup (25g) grated Parmesan cheese if using, stirring until melted and incorporated.
6. Add spinach: Add the prepared spinach to the creamy sauce. Stir well to combine and cook for 2-3 minutes, until spinach is fully coated and heated through. The spinach should still be vibrant green and tender, not mushy.
7. Final taste test: Taste and adjust seasoning—sometimes a pinch more salt or pepper is just right. Remove from heat.
8. Serve immediately: Spoon onto plates and enjoy while warm and creamy.

Tips: If the sauce seems too thick, add a splash more milk; if too thin, cook a little longer to reduce. Avoid overcooking spinach—it wilts fast and can become bitter if left too long. The nutmeg should be subtle, so don’t skip it! It’s the secret that makes this recipe stand out.

Cooking Tips & Techniques

When making creamed spinach, the key is balancing texture and flavor. You want tender spinach with a smooth, luscious sauce—not a watery mess or clumpy flour paste. Here’s what I’ve learned from trial and error:

• Use fresh garlic: Mince it finely and sauté gently in butter to coax out sweetness without burning.
• Cook the roux properly: Stir the flour for a full minute to avoid that raw flour taste—this is a classic step that can trip up beginners.
• Go low and slow with the cream: Adding cream and milk over medium-low heat helps prevent curdling.
• Don’t skimp on nutmeg: It adds warmth and subtle complexity that makes this creamed spinach unique.
• Season gradually: Salt and pepper in stages, tasting often to get it just right.
• Drain frozen spinach well: If using frozen, squeeze out as much water as possible to avoid a watery dish.
• Multitask: While the sauce thickens, you can prep other dishes to save time.

One time, I accidentally added the spinach too early and ended up with a watery sauce. Lesson learned: wait until the sauce is thickened before adding the greens. Also, a quick sprinkle of Parmesan at the end adds a lovely umami pop. Trust me, these small details make all the difference!

Variations & Adaptations

This creamy creamed spinach recipe with garlic and nutmeg is wonderfully flexible. Here are some ways to make it your own:

• Dairy-Free Version: Swap heavy cream and milk for coconut cream and unsweetened almond milk. Use dairy-free butter or olive oil instead of regular butter.
• Cheese Variations: Instead of Parmesan, try sharp cheddar for a tangy twist or cream cheese for extra richness.
• Seasonal Add-Ins: Stir in sautéed mushrooms or caramelized onions for added depth, especially in fall and winter.
• Low-Carb/Keto: This recipe naturally fits keto diets, but you can also add crispy bacon bits on top for extra fat and flavor.
• Herb Boost: Toss in fresh thyme or chopped chives at the end for a fresh pop.

I’ve personally tried adding a pinch of cayenne for a little heat (a nice surprise), and once swapped spinach for kale for a heartier version. Both worked beautifully without losing that creamy comfort. Feel free to experiment—this recipe is forgiving and welcomes your tweaks.

Serving & Storage Suggestions

Serve this creamy creamed spinach warm, right off the stove, for the best silky texture. It pairs beautifully with roasted meats, grilled chicken, or even as a hearty side to pasta dishes. A squeeze of lemon juice just before serving can brighten things up if you like a bit of tang.

To store, let the creamed spinach cool to room temperature, then transfer to an airtight container. It keeps well in the refrigerator for up to 3 days. For longer storage, freeze in portions—thaw overnight in the fridge and reheat gently on the stove or in the microwave, stirring occasionally.

Reheating tip: Add a splash of milk or cream when warming to bring back the silky texture, as sauces can thicken or separate a bit in the fridge. Flavors develop nicely over time, so leftovers often taste even better the next day.

Nutritional Information & Benefits

Per serving (about ½ cup/120g): approximately 180 calories, 15g fat, 4g protein, 4g carbohydrates, and 2g fiber. This creamy creamed spinach is a nutrient-dense side loaded with vitamins A, C, and K from spinach, plus calcium and healthy fats from cream and butter.

Spinach is a powerhouse leafy green, great for bone health and antioxidants. The garlic adds immune-boosting properties, and nutmeg, while used sparingly, contributes trace minerals and a comforting aroma. This recipe is naturally gluten-free if using gluten-free flour, and can be adapted for dairy-free diets easily.

From my wellness perspective, this dish balances indulgence and nutrition—comfort food that actually brings some green goodness to the table. It’s a win-win when you want to treat yourself without guilt.

Conclusion

In a world full of complicated recipes, this creamy creamed spinach with garlic and nutmeg stands out for its simplicity, flavor, and heartwarming qualities. It’s one of those dishes that’s quick to make but feels like you spent hours fussing over it. I love how it transforms humble spinach into something rich, creamy, and just a little bit fancy.

Don’t be shy about customizing it to your taste—more garlic, less cream, a sprinkle of cheese, or a dash of heat. This recipe is your canvas, and I’m confident it will become one of your favorite side dishes, just like it did for me and my family.

If you give it a try, please leave a comment or share your own twists! I’d love to hear how this recipe fits into your kitchen and your life. Happy cooking and enjoy every creamy, garlicky, nutmeg-kissed bite!

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just thaw it completely and squeeze out as much water as possible before adding to the sauce to avoid a watery dish.

Is there a dairy-free option for this recipe?

Definitely! Use coconut cream and almond milk in place of heavy cream and milk, and substitute butter with dairy-free margarine or olive oil.

How do I prevent the sauce from becoming grainy?

Make sure to cook the flour (roux) for at least a minute before adding liquids, and whisk continuously when adding cream and milk to avoid lumps.

Can I make this recipe ahead of time?

Yes, you can prepare it a day ahead. Store in the fridge and reheat gently with a splash of milk or cream to restore creaminess.

What can I serve with creamy creamed spinach?

It pairs wonderfully with steak, grilled chicken, roasted pork, or even as a topping for baked potatoes or pasta dishes.

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