Creamed spinach

What can be better than a side of creamy, nutmeg-infused spinach? Perfect to accompany any roast and especially good at Christmas

  • Prep:10 mins
    Cook:15 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 83
  • fat 6g
  • saturates 4g
  • carbs 5g
  • sugars 3g
  • fibre 1g
  • protein 3g
  • salt 0.26g


  • 25g butter
  • 1 small onion, finely chopped
  • 2 tbsp plain flour
  • 200ml full-fat milk
  • 2 x 200g bags spinach
  • 100ml single cream
  • fresh nutmeg, for grating


Get ahead
Can be made up to two days ahead and gently reheated until piping hot.


  1. Heat the butter in a saucepan, then add the onion and cook for 5 mins until softened. Stir in the flour and cook for 2 mins, then slowly start to whisk in the milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.

  2. Meanwhile, place the spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice). Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop. Stir into the sauce with the cream, gently heat, then finely grate over some nutmeg and season well.

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