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creamy cardamom wilted spinach

Creamy cardamom wilted spinach

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 260kcal
Author Joe Boyle


  • 20 ounces fresh baby spinach , divided
  • 3 tablespoons extra virgin olive oil , divided
  • 2/3 cup heavy whipping cream
  • 1/4 teaspoon ground cardamom
  • 1/8 to 1/4 teaspoon freshly ground nutmeg
  • salt and pepper to taste


  • Add half the oil to a large skillet and heat on medium.
  • Add 10 ounces of the spinach, one handful at a time, stirring and letting each handful wilt before adding another handful. This will take 4 or 5 minutes.
  • Remove spinach to a large dinner plate and set aside. Repeat with the remaining oil and 10 ounces of spinach, another 4 or 5 minutes.
  • Add the second batch of wilted spinach to the plate and use another same-size plate set bottom down over the spinach and carefully squeeze the two plates together over a sink to get out the excess water.
  • Chop the drained spinach coarsely, then return it to the skillet, and cook, stirring, over medium heat to evaporate more water, 1 or 2 minutes.
  • Add the cream, cardamom, and nutmeg, and stir until slightly thickened, about 3 minutes.
  • Taste and adjust seasonings. Remove from heat and serve hot.


Calories: 260kcal | Carbohydrates: 6.6g | Protein: 4.9g | Fat: 25.4g | Saturated Fat: 10.6g | Cholesterol: 54.3mg | Sodium: 418mg | Fiber: 3.2g | Sugar: 1.7g