Creamed spinach

sorry it’s only in the background!

Adapted from Tyler Florence


  • 2 bags of baby spinach
  • unsalted butter + extra-virgin olive oil
  • 2 cloves garlic, lightly smashed
  • heavy cream
  • pinch of freshly ground nutmeg
  • 50 g freshly grated Parmesan
  • Kosher salt + freshly ground black pepper


  1. Wash the spinach several times. Drain the spinach.
  2. Heat the butter and oil in a large skillet over medium-high heat and add the garlic. Cook until fragrant, then add the spinach, turning frequently, until the spinach has wilted down evenly.
  3. Remove the garlic and drain the spinach in a colander. Press out as much liquid as possible.
  4. Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes.
  5. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes.
  6. Serve immediately.


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