South African Creamed Spinach
Creamy spinach made with fresh young leaves, gently steamed and folded into a rich shallot, cream, and nutmeg sauce - smooth, flavourful, and ready to serve straight away.
Updated : 27 February, 2026
Easy
About 5 min.
Ingredients
600 grams
Spinach
40 grams
Olive oil
20 grams
Butter
130 grams
Shallot
15 grams
Garlic
25 grams
Flour
150 grams
Milk
150 grams
Cream
2 grams
Nutmeg
1 grams
Ground black pepper
15 grams
Parsley
5 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
This recipe works best with fresh young spinach, though frozen or mature spinach can also be used. Avoid tinned spinach, as it tends to be overcooked and lacks both texture and flavour.
Step 2
Wash the spinach thoroughly under cold running water to remove any grit or dirt. Set aside to drain.
Step 3
Finely chop the shallots and garlic. Heat a mixture of butter and olive oil in a pan over medium heat, then add the shallots and garlic. Cook gently until soft, sweet, and translucent, taking care not to brown them.
Step 4
While the shallots are cooking, prepare the spinach. There are several methods you can use: blanching, steaming, microwaving, or chopping and adding directly to a pan. Keep in mind that fresh spinach has a large volume but wilts down significantly once cooked.
Step 5
Steam the spinach in batches for about 1 minute per batch, or just until it begins to wilt. Avoid overcooking.
Step 6
Once the shallots are soft, stir in the flour and cook for 30 seconds, stirring constantly to remove the raw taste.
Step 7
Gradually add the milk and cream, followed by the nutmeg, black pepper, and chopped parsley. Stir continuously and bring the mixture to a gentle simmer, ensuring the flour is fully incorporated and the sauce becomes smooth and homogeneous. Remove from the heat and set aside briefly.
Step 8
After cooking, the spinach will still contain a significant amount of water. Squeeze out as much excess liquid as possible, reserving the liquid to adjust the sauce consistency later if needed. Roughly chop the squeezed spinach to prevent long strands in the final dish.
Step 9
Add the chopped spinach to the sauce and mix thoroughly. If necessary, use a little of the reserved spinach liquid to loosen the sauce to your desired consistency. Taste and adjust seasoning as needed.
Step 10
Serve immediately.
Author note
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