Creamed Fresh Spinach

By HeatherFeather on June 17, 2004

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    1. 2 (10 ounce) bags fresh spinach, washed ( I prefer baby spinach leaves)
    2. 1/2 cup chopped sweet onion ( such as Vidalia or Wala Walla)
    3. 1/4 teaspoon freshly grated nutmeg, to taste
    4. 1/8 teaspoon ground cinnamon
    5. 1/8 teaspoon salt ( to taste)
    6. 1/2 cup reduced-sodium chicken broth
    7. 1/2 cup heavy cream


  1. Rinse off spinach well and shake to dry, but there should be some water still on the leaves (this residual water will help steam the spinach).
  2. Remove any tough stems from the spinach, then place spinach leaves into a large saucepan, cover, and cook over medium heat just until wilted- approximately 4 minutes, checking once halfway through to flip the leaves over to ensure even cooking.
  3. Have ready a mesh strainer, so that as soon as the spinach leaves have wilted, you can strain them over the sink, while running cold water over them to prevent overcooking.
  4. Make sure the spinach is cooled down very well from the water, then set aside to drain.
  5. Mix together onion, spices,salt,chicken broth,and cream in a small pan.
  6. Bring to a boil (uncovered) over medium heat and let reduce to about 3/4 cup, this will take some time- approximately 15-20 minutes, stirring occasionally and adjusting heat as needed to keep from burning.
  7. Meanwhile, squeeze the spinach dry using your hands- get out all the excess liquid you can.
  8. Chop spinach coarsely and then add to the reduced cream mixture.
  9. Taste and season to taste.
  10. If making this in advance, cover and chill then reheat in a saucepan until bubbling, stirring, for about 4 minutes or until warmed through.