Creamed Spinach

4 Servings
30 min

Transform your spinach into a luxuriously rich and creamy side dish to serve with your favourite Sunday roasts or grilled steaks. Instead of double cream, go to the Useful Tips section of this recipe and try my easy substitute. This is such a handy little recipe to have on standby when you can’t find any double cream. Another must-add to your little recipe book....

The addition of Parmesan adds to the rich and creamy texture, but it’s not a necessity. You can opt to simply leave it out or you can replace it with some other cheese of your choice. Don’t forget the added warmth of the nutmeg. It works brilliantly with creamed spinach. If you still haven’t made your own creamed spinach, go on, give this one a try.

Creamed Spinach
Creamed Spinach
Creamed Spinach

Recipe details

  • 4  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 300g spinach, shredded
  • 30ml (2 tablespoons) butter or cooking margarine
  • 15ml (1 tablespoon) olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 250ml (1 cup) milk
  • 250ml (1 cup) double cream or Mauricia’s Double Cream Substitute
  • 1.25ml (¼ teaspoon) nutmeg
  • 60ml (¼ cup) Parmesan, grated (optional)
  • Salt and ground black pepper, to taste


Heat a medium-sized pot of salted water to a boil.
Place the spinach in the boiling water and cook for 1 minute, or until wilted.
Drain in a colander and rinse with cold water.
Squeeze out any excess water from the spinach and set it aside.
Add the butter or cooking margarine and the olive oil to a large non-stick pan on medium to high heat.
Then add the onions and cook until soft and translucent, about 5 minutes.
Add the garlic and cook till fragrant, about 1 minute.
Now add the milk and double cream or Mauricia’s Double Cream Substitute and simmer gently, about 2 minutes, stirring continuously.
Add the spinach and simmer until the mixture thickens, about 5 minutes.
Add the Parmesan (optional) and stir through.
Now season with the nutmeg, salt and ground black pepper.
Serve warm.


  • No double cream available? Try this very handy substitute. Warm 180ml (¾ cup) milk and combine well with 60ml (¼ cup) melted butter. Add 15ml (1 tablespoon) flour and whip until smooth and thickened.
  • If the sauce gets too thick after you’ve added the spinach and while gently simmering, simply add a small amount of additional milk.

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