The Steak Issue

Creamed Spinach

Yield 8 servings
6 ratings

Nutmeg is a classic spice for spinach. Despite its name — and its warm, nutty flavor — the spice doesn’t come from a nut at all, but rather a seed.


2 10-ounce packages frozen spinach

4 tablespoons butter

3 tablespoons all-purpose flour

1 cup half and half

½ teaspoon salt

½ teaspoon white pepper

Dash freshly grated nutmeg


Bring a large pot of water to a boil. Cook the spinach according to the directions on the package. Drain the spinach once it is fully cooked and let it cool. When it is cool enough to handle, squeeze all of the water out of the spinach.

Melt the butter in a large saucepan over medium heat. Add the flour and stir continuously with a wooden spoon for 2-3 minutes, until the texture is smooth and the aroma is a bit nutty.

Add the half and half and cook until the sauce begins to thicken, 2-3 minutes, stirring often. Season with salt and white pepper. Mix in the spinach and nutmeg. Cook 2-4 minutes until the mixture has thickened, stirring often, before serving.

Ingredients used in this recipe