Creamy Spinach Side Dish (Printer-friendly)

Velvety spinach enriched with cream, Parmesan, and aromatic seasonings, ideal for a flavorful side.

# What You Need:

→ Vegetables

01 - 1 lb fresh spinach, washed and trimmed
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 2 tablespoons unsalted butter
05 - ½ cup heavy cream
06 - ½ cup grated Parmesan cheese

→ Seasonings

07 - ¼ teaspoon ground nutmeg
08 - Salt, to taste
09 - Freshly ground black pepper, to taste

# How to Make It:

01 - Heat the butter in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until translucent.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the spinach in batches, stirring continuously until wilted and excess liquid evaporates, about 4 to 5 minutes.
04 - Pour in the heavy cream and lower the heat to simmer. Cook for 3 minutes until the mixture thickens slightly.
05 - Mix in the grated Parmesan cheese and ground nutmeg. Season with salt and freshly ground black pepper to taste.
06 - Continue cooking for 2 to 3 minutes until the sauce is creamy and coats the spinach evenly.
07 - Serve immediately as an elegant and flavorful side.

# Expert Tips:

01 -
  • It's ready in 25 minutes but tastes like you've been fussing over it all day
  • The creamy sauce clings to every leaf, making even spinach skeptics come back for seconds
  • It's naturally gluten-free and vegetarian, yet feels elegant enough for dinner guests
  • One pan means minimal cleanup, maximum contentment
02 -
  • Don't skip the step of cooking off the spinach's liquid. If you pour cream into wet spinach, the sauce becomes thin and watery. Let the greens speak first, then introduce the richness.
  • Nutmeg is not optional—it's the ingredient that makes people ask what you've done differently. But use it gently. A pinch too much and it tastes like you're making dessert.
03 -
  • Buy your spinach the day you plan to use it. Fresh spinach cooks faster and tastes brighter than older leaves that have begun to wilt.
  • Medium heat is your friend here. High heat makes the cream separate and the sauce become grainy. Low and slow is how you build a creamy sauce that stays intact.

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