Rahmspinat
Rahmspinat is soft, buttery spinach gently cooked with onion, cream, and a touch of nutmeg until lush and velvety. This quick version is mild, comforting, and rich enough to fit a keto menu while remaining simple and approachable for beginners.
Ingredients
Spinatbasis
- 300 gfresh spinach, washed and dried
- 60 gonion, very finely diced
- 25 gbutter
- 100 mlheavy cream
Würzung
- 4 gfine salt
- 1 gground white pepper
- 0.5 gfreshly grated nutmeg
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For an even richer keto version, add an extra 15-20 ml cream if you want it looser and silkier.
- •Baby spinach works fastest and is ideal for a 15-minute beginner recipe.
- •Rahmspinat pairs especially well with fried eggs, roasted salmon, or pan-seared pork chops.
- •If using frozen leaf spinach, thaw thoroughly and squeeze out excess water before cooking; otherwise the sauce will become diluted.
Background
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.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free