I still remember the first time I tried Jamie Oliver’s creamed spinach. It was at a small dinner party. I was skeptical. Creamed vegetables always seemed heavy or bland to me. But the first bite changed everything. The spinach was silky, rich, and full of flavor. It felt indulgent but not overwhelming. That night, I realized that cooking isn’t just about filling a plate. It’s about creating an experience. Jamie Oliver’s approach to comfort food is approachable and fun. He takes simple ingredients and elevates them with techniques anyone can master.
This recipe isn’t just a side dish. It’s proof that spinach can be exciting. And the beauty is, you don’t need fancy ingredients or hours in the kitchen. With a little guidance, you can bring this restaurant-quality dish straight to your home table.
Jamie Oliver’s Creamed Spinach Recipe
I still picture Jamie in his kitchen, sleeves rolled up, explaining how to make the spinach taste like it came from a five-star restaurant. His version of creamed spinach isn’t heavy or gloopy. It’s fresh, vibrant, and bursting with flavor. He balances creaminess with brightness from lemon and a hint of garlic. Every spoonful tastes like it has layers of care and technique.
The magic lies in how simple ingredients are treated with intention. Spinach is blanched just right, cream is added slowly, and seasoning is gentle but effective. When you make this recipe, you’ll notice how it transforms ordinary spinach into a decadent side dish that pairs beautifully with steak, chicken, or even pasta.
Ingredients Needed
I always shop with a sense of curiosity, and this recipe made me do exactly that. Here’s what you’ll need:
- 500g fresh spinach, washed and tough stems removed
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 50g unsalted butter
- 150ml double cream or heavy cream
- 50g parmesan cheese, grated
- Salt and black pepper to taste
- A pinch of nutmeg
- Juice of half a lemon
Every ingredient has a purpose. The butter carries flavor. The cream adds richness. The parmesan gives a salty tang. Even a pinch of nutmeg can transform the dish from ordinary to extraordinary.
How To Make Jamie Oliver’s Creamed Spinach
I remember the first time I cooked this exactly as Jamie does. I followed each step carefully and the aroma in the kitchen was unforgettable. Here’s how to make it:
- Prep the spinach – Wash and trim the spinach. Blanch it in boiling water for 30-60 seconds. Drain and refresh under cold water to keep the color bright.
- Cook the aromatics – In a large pan, melt the butter over medium heat. Add the onion and garlic. Cook gently until soft and fragrant.
- Add the spinach – Squeeze out excess water from the spinach. Add it to the pan and stir to combine.
- Cream it up – Pour in the cream gradually, letting it warm and thicken. Stir in the parmesan cheese.
- Season and finish – Add salt, pepper, nutmeg, and lemon juice. Taste and adjust. The spinach should be creamy but still vibrant green.
Cooking it is almost meditative. Stirring slowly, smelling the butter and garlic, watching the spinach wilt into creaminess-it’s a simple joy.
Ingredient Science Spotlight
One of my favorite parts of cooking is understanding why ingredients behave the way they do. For this recipe:
- Spinach – High in water content. Blanching reduces bitterness and preserves color.
- Butter – Contains fat that carries flavor and creates a silky texture.
- Cream – The fat in cream emulsifies with spinach and cheese, giving the dish richness without heaviness.
- Parmesan – Adds umami and salt, enhancing the natural flavor of spinach.
- Nutmeg – Small amount balances richness with warmth.
Knowing the science lets you tweak the recipe confidently without fear of ruining it.
Expert Tips
From personal trial and error, I’ve learned a few tricks:
- Always squeeze spinach after blanching to avoid watery creamed spinach.
- Cook garlic and onion gently to avoid bitterness.
- Add cream slowly to control thickness.
- Freshly grated parmesan melts better than pre-grated.
- Serve immediately for best texture and flavor.
These small touches elevate the dish from good to exceptional.
Recipe Variations
I’ve experimented a bit and found a few ways to switch it up:
- Cheesy upgrade – Mix in Gruyère or aged cheddar for a deeper flavor.
- Garlic twist – Roast the garlic first for a sweeter, more mellow taste.
- Vegan version – Replace butter with olive oil and cream with coconut cream or cashew cream.
- Spicy version – Add a pinch of chili flakes or smoked paprika for warmth.
Each variation offers a unique twist while staying true to Jamie’s creamy, comforting style.
Final Words
Every time I make this creamed spinach, it reminds me why I love cooking. The process is simple, the ingredients are familiar, yet the result is extraordinary. It’s a dish that invites creativity but rewards precision. And it proves that even a humble vegetable can shine when treated with care.
FAQs
How Do I Make Jamie Oliver’s Creamed Spinach?
Start by sautéing onions and garlic in butter. Add fresh spinach, cook it down, then stir in cream, nutmeg, and seasoning. Simmer until thickened.
Can I Use Frozen Spinach For Jamie Oliver’s Creamed Spinach?
Yes! Frozen spinach works fine. Just thaw and drain it before adding it to the pan.
What Can I Serve With Jamie Oliver’s Creamed Spinach?
It pairs beautifully with roast meats, grilled fish, or as a side to mashed potatoes.