📍 Where this dish comes from: Baden (Rhine plain)
Discover the history of this region →
Discover the history of this region →
Creamed spinach — Rahmspinat — is one of those sides that takes a leaf-vegetable from a dietary duty to a genuine pleasure, Germany’s most beloved vegetable side. The trick is in the generous amount of butter and cream, the precisely measured freshly grated nutmeg, and the technique of squeezing every last drop of moisture from the spinach before it enters the cream. The result is voluptuously thick and deeply flavoured.
What You’ll Need
Servings: 4 servings
Calories: 220kcal
Ingredients
- 800 g fresh spinach (or 500g frozen thawed)
- 200 ml heavy cream
- 3 tbsp unsalted butter
- 3 cloves garlic minced
- 1 small onion finely diced
- Freshly grated nutmeg (generous pinch)
- Salt and white pepper
- Pinch of cayenne
Instructions
- Wilt spinach in boiling water 1 min. Drain, rinse cold, and squeeze very dry. Chop roughly.
- Sauté onion in butter until soft, 5 min. Add garlic, cook 1 min.
- Pour in cream. Simmer 3 min until slightly reduced.
- Add squeezed spinach. Stir well to combine. Season generously with nutmeg, salt, and pepper.
- Cook 3–5 min until cream reduces to a coating consistency. Taste and adjust seasoning.
Nutrition
Serving: 1serving | Calories: 220kcal | Protein: 6g | Fat: 20g | Fiber: 3g
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Health Benefits
- Spinach provides lutein, zeaxanthin, and vitamin K1 in exceptional concentrations.
- Nutmeg is used here in a small culinary quantity; in traditional use it is valued mainly for its warm aromatic flavor.
- Cream’s fat helps increase the absorption of spinach’s fat-soluble vitamins K, A, and E.