Creamed Spinach

Fresh nutmeg and a splash of Pernod make this classic side dish sing.

Serves
4–6
Time
30 minutes

PHOTO: MURRAY HALL • FOOD STYLING: JESSIE YUCHEN

Updated on January 22, 2026

Fresh nutmeg and a splash of Pernod make this creamed spinach a little bit better than the rest—and a longtime favorite from the now-closed fine-dining institution Locke-Ober in Boston.

Featured in the May/June 1996 issue.

Ingredients

Kosher salt and freshly ground black pepper
2 lb. adult spinach, trimmed
1 Tbsp. unsalted butter
1 shallot, finely chopped
2 tsp. Pernod
2 tsp. all-purpose flour
⅔ cup half & half
Freshly ground nutmeg

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Instructions

Step 1

Bring a large pot of salted water to a boil. Add the spinach in two batches, stirring until each batch wilts before adding another, about 3 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze out excess water, then coarsely chop. Set aside.

Step 2

In a medium skillet over medium-low heat, melt the butter. When the foam subsides, add the shallot and cook, stirring occasionally, until softened, about 10 minutes. Stir in the Pernod.

Step 3

Whisk in the flour and cook until light golden, 1–2 minutes. Stir in the half & half and cook until heated through. Add the spinach and a pinch of nutmeg and season to taste with salt and black pepper. Cook, stirring occasionally, until thickened, about 3 minutes. Serve warm.

Bring a large pot of salted water to a boil. Add the spinach in two batches, stirring until each batch wilts before adding another, about 3 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze out excess water, then coarsely chop. Set aside.
In a medium skillet over medium-low heat, melt the butter. When the foam subsides, add the shallot and cook, stirring occasionally, until softened, about 10 minutes. Stir in the Pernod.
Whisk in the flour and cook until light golden, 1–2 minutes. Stir in the half & half and cook until heated through. Add the spinach and a pinch of nutmeg and season to taste with salt and black pepper. Cook, stirring occasionally, until thickened, about 3 minutes. Serve warm.