10 Thanksgiving Sides And A Stovetop Creamed Spinach

Serving 6 people

45 min


  • butter 4 tablespoons butter
  • cream 1 cup cream
  • garlic 1 clove garlic, peeled and smashed
  • kosher salt kosher salt and freshly ground pepper
  • nutmeg 1/4 teaspoon freshly grated nutmeg
  • parmesan cheese 2 cups freshly ground parmesan cheese
  • spinach leaves 2 pounds fresh spinach leaves
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How to make it

  1. In a large sauté pan, melt butter over medium heat.
  2. Add cream and garlic to butter and bring to a boil. Lower heat to medium and cook cream at a slow boil, stirring occasionally until cream has thickened and has reduced by half, about 25 minutes.
  3. Remove garlic from cream and start adding spinach leaves in batches. Cook for 1-2 minutes then stir into cream.
  4. Add another batch of fresh spinach and repeat cooking and stirring process. Continue until all of the spinach is cooked in.
  5. Add parmesan cheese and stir to combine then season with kosher salt, pepper and nutmeg.
  6. Serve immediately.