Deep green baby spinach gets blanched, wrung out until nearly dry, and folded into a velvety, nutmeg-scented sauce built on softened shallot and garlic — that combination is what gives this version its silky texture and deep flavor. Sprinkled with grated nutmeg and finished with a bit of black pepper, it lands somewhere between rich and comforting, the kind of side dish that makes people ask for the recipe. Every handful of spinach gets fully coated, so you get that classic, spoon-coating consistency in every bite rather than a watery afterthought. It comes together in one skillet with minimal fuss, making it an easy addition to a holiday spread or a weeknight dinner alike. This is a genuinely solid pick for a lactose free table, delivering all the cozy, steakhouse-style richness you want from creamed spinach without asking you to compromise on flavor.
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Bring a large pot of salted water to a boil. Add the spinach in two or three batches, pressing each batch down with a spoon, and blanch until just wilted, about 30 seconds total. Drain through a colander and rinse under cold water until cool enough to handle.
Working in small handfuls, squeeze the spinach firmly to remove as much water as possible, then roughly chop it and set aside. The spinach should feel nearly dry — excess moisture will thin the sauce.
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