There are two views on creamed spinach: some make it with a flour-thickened cream sauce, and some insist straight cream is the only way to go. Some add nothing but salt and pepper, some add onion, garlic, or shallots. Many add a little pinch of freshly grated nutmeg.
morebubbles makes creamed spinach by sauteing finely chopped onions in butter until soft, adding fresh spinach and cooking until it’s just wilted, then adding a bit of cream, salt and pepper, and a small amount of freshly grated nutmeg.
NYchowcook’s technique is to heat cream with a smashed clove of garlic in a small saucepan, and steam spinach in a covered pot with a little water and a pinch of salt; when it’s cooked, drain it. Melt butter in a skillet and saute the spinach until the pan is dry, then strain the cream into the pan, and add salt, pepper, and nutmeg.
onefineleo loves this straightforward recipe, which uses a white sauce. The recipe makes two servings, but she’s multiplied to serve up to 10.
Several hounds offer raves for a Ina Garten’s spinach gratin, a baked, cheesy version of the dish.