Recipe: Creamy Spinach and Dill

Recipe: Creamy Spinach and Dill

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Alana Chernila
May 4, 2018
(Image credit: Joe Lingeman | Kitchn)

Classic creamed spinach is good in the same way that mashed potatoes or mac and cheese is — it's usually all cream and flour, with the spinach adding only color. This is a different dish, and that's why I call it creamy (not creamed) spinach.

The cream's function here is to mingle with the garlic and nutmeg, adding just enough richness to elevate things above straight-up sautéed spinach. And the dill stands as a green, too, combining with the spinach to make something like spanakopita in a bowl.

Creamy Spinach with Dill

Serves 4

  • 1 tablespoon

    unsalted butter

  • 1/4 cup

    finely chopped onion

  • 1 pound

    spinach, large stems removed, coarsely chopped

  • 1/3 cup

    heavy cream

  • 1

    clove garlic, minced

  • 1/4 teaspoon

    grated nutmeg, preferably fresh

  • 1/4 teaspoon

    kosher salt

  • Freshly ground black pepper

  • 1/3 cup

    coarsely chopped fresh dill

Melt the butter in a large pot over medium heat. Add the onion and cook, stirring often, until soft and translucent, 3 to 5 minutes. Add the spinach, cover, and cook, stirring once or twice, until wilted, 2 to 3 minutes. Using a slotted spoon, transfer the spinach and onions to a bowl. Pour off and discard any liquid left in the pot.

Return the pot to medium heat and add the cream, garlic, and nutmeg. Let the cream come to a low simmer, and cook, stirring often, until it thickens and reduces slightly, 2 to 3 minutes. Stir in the salt and several grinds of pepper.

Give the spinach a squeeze to remove any excess liquid and return it to the pot, tossing to coat it in the reduced cream. Remove the pot from the heat and stir in the dill. Taste and season with more salt or pepper as needed.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Reprinted with permission from Eating from the Ground Up: Recipes for Simple, Perfect Vegetables by Alana Chernila, copyright (c) 2018, Clarkson Potter.

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