Indulge in the velvety goodness of our creamed spinach, a classic side dish that never fails to delight. Fresh spinach leaves are bathed in a rich and creamy sauce, infused with hints of garlic and nutmeg for a burst of flavor in every bite. With its smooth texture and decadent taste, this dish is a comforting addition to any meal, offering a perfect balance of indulgence and wholesome goodness. Whether served alongside a hearty roast or as a standalone delight, our creamed spinach is sure to satisfy even the most discerning palate.

Creamed Spinach

Food and Wine
Indulge in the timeless classic of Creamed Spinach, where tender spinach leaves are enveloped in a luscious cream sauce infused with garlic and nutmeg. This rich and velvety dish offers a luxurious dining experience, perfect for adding a touch of elegance to any meal.
Prep Time 20 minutes
Cook Time 10 minutes
Course Side Dish
Servings 8


  • 2 cups chicken stock or low-sodium chicken broth
  • 3 8oz bags baby spinach
  • 1/2 stick unsalted butter 4 Tbsp
  • 2 large shallots minced
  • 3 large cloves garlic finely grated
  • 2 Tbsp Cognac
  • 1 Tbsp Pernod
  • 1 cup heavy cream
  • 2 springs fresh thyme
  • Freshly grated nutmeg
  • Kosher salt and white pepper


  • In a large pot, bring the chicken stock to a boil over moderately high heat. Add the spinach, cover and cook for 1 minute. Toss the spinach with tongs, cover and cook for 1 minute longer, until just wilted. Drain the spinach and let it cool, then squeeze out as much liquid as possible.
  • In a large, shallow pot, cook the butter, shallots and garlic over moderate heat, stirring occasionally, until soft and translucent but not browned, about 5 minutes.
  • Remove the pot from the heat and add the Cognac and Pernod. Carefully tilt the pan over the burner to ignite the alcohol; cook until the flames subside. (Alternatively, remove the pan from the heat and ignite with a long match, then return to the heat.)
  • Stir in the drained spinach, cream and thyme. Bring to a boil and cook, stirring, until thickened, about 2 minutes. Discard the thyme sprigs. Season with a pinch of nutmeg, salt and white pepper and transfer to a bowl. Serve the creamed spinach hot.


This recipe was originally published in the December 2017 issue of Food and Wine.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Do you have a recipe that you’d like to share with our community? Click here to share your recipe now!