Recipe: Creamless Creamed Spinach

updated May 1, 2019
Creamless Creamed Spinach
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Lauren Volo)

When we talk about a great steak dinner we’re really talking about the big picture of what’s on your plate. The steak is front and center, but the sides are what makes it feel special. In fact, when it comes to steak dinners, a really good side can steal the show. In this series on Steakhouse Sides we’re sharing recipes for the scene stealers so make sure you leave ample room on the plate!

When you think of creamed spinach it’s the silky texture that comes to mind, right? Rich, buttery, and luscious, creamed spinach is reason enough to go to a steakhouse — even if you’re not having steak! So it might be a bit of surprise to hear that this recipe for creamed spinach is going to deliver on all those qualities without the half-and-half or even a drop of cream. But it absolutely does, thanks to the power of your blender.

(Image credit: Lauren Volo)

A Creamy Creamless Sauce

When there’s no cream, you have to rely on a few other tricks to simulate that creamy texture. This trick is an easy one: Blend some of the cooked spinach to create the sauce!

Start off by cooking the onion and garlic in butter, then wilt in a hefty amount of baby spinach. As the spinach cooks and releases it’s liquid you’ll find yourself with a pretty saucy mixture. Take half of the sautéed spinach and transfer it to a blender and give it a whirl until it’s creamy and smooth. Then, mix it back into the rest of the sautéed spinach and finish everything with an extra hit of salt and pepper.

Without the addition of cream, you get to really taste the spinach. This recipe feels luscious yet light, and it still has the nice velvety texture that you know and love from creamed spinach.

Creamless Creamed Spinach

Serves 4 to 6

Nutritional Info


  • 2 tablespoons

    unsalted butter

  • 1/2

    medium yellow onion, minced

  • 2 cloves

    garlic, minced

  • 1 1/2 pounds

    baby spinach

  • Kosher salt

  • Freshly ground black pepper


  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, season with pepper, and cook until fragrant, about 30 seconds.

  2. Add the spinach in batches, tossing with tongs to help wilt the spinach. When all the spinach is added and completely wilted, remove the pot from the heat (there will be a liquid at the bottom of the pot). Transfer half of the spinach to a blender and blend until smooth. Transfer back to the pot and stir to combine with the sautéed spinach. Taste and season with salt and pepper as needed.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.