Creamed Spinach

recipe image


Time: 20 minutes

Yield: Serves 4-6

Level: Easy


  • Extra Virgin Olive oil
  • 1 Tbsp Butter
  • 2 small shallots, finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • ½ Cup dry white wine
  • 2 lbs fresh baby spinach
  • ½ Cup heavy cream
  • ¼ Cup parmigiano reggiano cheese, grated
  • ½ tsp freshly grated nutmeg
  • salt and pepper to taste



In a large saucepan on medium heat, add enough olive oil to just coat the bottom of the pan, and the butter.  When the butter is melted, add the shallots and sweat until translucent, then add the garlic and stir.  As soon as you can smell the aroma of garlic, add the wine and reduce almost completely; you want the pan to be slightly wet but most of the liquid to be gone.  Add the spinach in batches (as it wilts, it will make more room for the rest of the spinach) and cook until it is dry, stirring often.  Drop the heat to med/low and add the cream, cheese and nutmeg.  Cook for about 10 more minutes stirring occasionally. Season with salt and pepper to taste and serve.