Traditional Creamed Spinach

February 01, 2017


Nothing says rich like a thick, juicy freshly grilled steak served up with a side of sinfully, creamy spinach. We started making this classic side dish decades ago with a recipe from Julia Child but over the decades of use it’s truly become our own and we vary the basic cream making ingredients depending on what we have on hand in our fridge. That being said, we rarely use Swiss cheese as she suggests as we almost always have parmesan and heavy whipping cream on hand or in a pinch have even crafted this dish with Neufchatel.

Yield: 4 servings

Prep Time: 5-10 minutes

Cook Time: 15-20 minutes

Total Time: 30 minutes


1 lb. frozen Spinach or 2 lbs fresh washed and air dried in salad spinner

2 T  unsalted butter

1/2 c grated parmesan or pecorino romano or cream cheese

1/2 c heavy whipping cream

1/4 t Paleo Seasonings

pinch of nutmeg

Sea Salt and Fresh Cracked Pepper to taste


In stainless steel or enamel saucepan, melt butter over medium heat and add spinach. Cook for five minutes until most moisture has evaporated. (This time will be longer with fresh spinach—add the leaves handfuls at a time making sure you do not over fill your pan and then adding more as they begin to cook down.) When spinach has wilted, add the Paleo Seasoning and nutmeg along with cheese and whipping cream. Reduce heat to low and stir until all cheese melts and is well incorporated into spinach, another 5 minutes. Check taste and adjust accordingly with a bit of sea salt and pepper. Serve with steaks, chops, chicken or even folded into your favorite pasta!

Tip:  To really kick up the sin factor, top with a generous flourish of fresh cooked and crumbled bacon right before serving.

Variation: For a twist on the classic, add fresh tomatoes. Just chop up about a cup and add them to saucepan after spinach has wilted and water has cooked off. Then, proceed with remaining directions.


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