Rahmspinat

Nutrition · per serving

Steps

1. 1

   Prepare everything before cooking: finely dice the onion, wash and dry the spinach well, and grate the nutmeg. Keeping the spinach fairly dry helps the finished Rahmspinat stay creamy rather than watery.

   60 g onion, very finely diced300 g fresh spinach, washed and dried0.5 g freshly grated nutmeg
2. 2

   Melt the butter in a wide pan over medium heat. Add the onion and cook for 2-3 minutes until softened and translucent but not browned; gentle cooking keeps the flavor sweet and delicate.

   25 g butter60 g onion, very finely diced
3. 3

   Add the spinach in 2-3 handfuls, stirring each addition until it wilts before adding more. This prevents overcrowding and helps excess moisture evaporate quickly.

   300 g fresh spinach, washed and dried
4. 4

   Pour in the heavy cream, then season with the salt, white pepper, and nutmeg. Simmer for 2-3 minutes over medium-low heat, stirring often, until the cream lightly coats the spinach and the mixture looks glossy rather than runny.

   100 ml heavy cream4 g fine salt1 g ground white pepper0.5 g freshly grated nutmeg
5. 5

   Taste and adjust seasoning if needed. Serve immediately while hot and creamy. For a smoother, more classic texture, you can briefly chop the cooked spinach in the pan with a spatula before serving.

Origin & History

Rahmspinat is a classic German home-style side dish made by folding spinach into a creamy, lightly seasoned base. It has long been served alongside potatoes, eggs, and simple meat or fish dishes, especially in everyday family cooking. Nutmeg is a traditional seasoning in German creamed vegetable dishes and gives Rahmspinat its familiar comforting aroma.