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My no-cream creamed spinach recipe is the saucy side dish everyone wants seconds of. Silky, savoury and served with almost any cuisine, it’s fresh spinach basking in a cheesy béchamel sauce that speaks French bistro chic and American steakhouse charm.

Looking for more fresh spinach recipe ideas? I’ve got a ton! Creamy Tuscan butter beans with spinach and sundried tomato and tortellini with creamy tomato and spinach sauce hold top spinach spots on the blog.

A bowl of creamed spinach on a wooden table.

Everyone knows how good leafy greens are for you, so why are they such a hard sell? My kids have had an opinion or two over the years, ranging from too bitter to too slimy to too green!

But they never seemed to mind if said greens came smothered in a classic cheese sauce. So that is how my recipe for creamed spinach came about.

Recipe for creamed spinach

Creamed spinach is a side dish that shows up in both classic French and American cuisines. I’ve taken the best of both and concocted a chic and cosy, smooth and savoury, warmly spiced, unique version of my own.

I took the lighter approach with no cream, and added nutmeg from the typical French recipes. From traditional American recipes, I used Gruyere cheese and sautéed garlic and shallots to build flavour. The finished article is thick and cheesy without being too rich.

As fresh spinach is inexpensive and available year-round in the UK, I always have a bag in the fridge. But it does tend to wilt quickly! So, this spinach and cream recipe is ideal for using up any that is starting to turn.

A close up of creamed spinach in a pan, with a serving spoon.

Ingredients and easy swaps

Surprisingly, there is no cream in my creamed spinach recipe! While some call for single or double cream and cream cheese, my recipe takes a more béchamel approach. And I’ll tell you my three seasons why.

First, the thicker béchamel sauce is more stable and won’t separate on standing. Second, you can easily freeze a cream-free dish. And third, it has always made spinach more palatable to my kids, and I’m a creature of habit!

So, we know what’s not in it. What is?

fresh spinach: the key and green ingredient. Fibre, vitamin and mineral rich, spinach is truly a superhero vegetable. Swap for: frozen spinach if preferred.
butter, flour, milk and cheese: the classic French béchamel quartet! I’ve used nutty, hard Gruyere cheese to compliment the botanicals. Swap for: Parmesan.
shallots and garlic: take the sauce out of mac’n’cheese territory and into sophisticated side dish. Make sure they are finely minced for subtlety!
bay leaf and nutmeg: aromatic bay leaf cuts through the rich cheesiness of this sauce, while ground nutmeg is warming and woody, adding depth and cheffy complexity.

How to make it

If you can make macaroni cheese from scratch, you can make this. The principles are the same, you’re just using spinach in place of pasta.

The first step is to cook the spinach. Simmer the greens for a minute or so, once tender drain and then leave in a colander until cool enough to handle.
Next, the make the cheese sauce. Like a standard roux, start by melting the butter. To make this one flavourful and savoury though, we’re adding minced garlic and shallot.
Gently sauté for three minutes and then add the flour. Combine until you have a paste that cleans the sides of the pan, that’s when you know it’s time to add the milk.
Slowly pour in half the milk, whisking until smooth and lumpless. Then pour in the rest and whisk until glossy and thick. Add the aromatics, the bay leaf and the nutmeg and stir while the sauce begins to thicken.
It’s important to remove the bay leaf before adding the cheese.
Keep stirring the cheese into the sauce until it is completely incorporated.
At this point, you can use a blender to achieve a super smooth and silky sauce if you wish. But it’s entirely your choice!
Once the spinach has cooled, squeeze out any excess liquid then stir into the sauce. Continue to cook on a low heat for another 10 minutes, being sure to stir.
Serve the creamed spinach straightaway while hot and fluid.

Six panel process sequence showing the ingredients and assembly process.

Important Recipe Tips and Notes

Use fresh or frozen spinach. I’ve used fresh.
If using frozen, defrost frozen spinach thoroughly first and squeeze out the excess liquid. In this case, you can skip Step 1.
Gruyere cheese or Parmesan cheese will both work in this recipe for creamed spinach. Choose whichever you prefer or have to hand.
Avoid pre-grated cheeses. Their anti-caking agent makes for a grainy cheese sauce. You’ve been warned!
Blend the sauce before combining with the spinach for a super silky texture. It won’t affect the flavour, so I leave it up to you.

What goes with it

A creamed spinach side dish can be served under so many guises; pure Southern-style comfort food, think moreish fried chicken; classic American steakhouse; British Sunday roast; or French bistro chic, i.e. glossy grilled meat or fish.

Depending on the dining vibe, I’d serve this fresh spinach dish with one of these:

Buttermilk fried chicken or spicy wings with corn cobs, coleslaw and maple corn bread

Steak Dianewith loaded French fries, and an iceberg lettuce wedge

Ribeye steak or roast chicken with Parmenter potatoes or potato soufflé and green beans

So, which vibe are you going for?

Storage and leftovers

Leftover creamed spinach with fresh spinach will keep in an This is an affiliate link.airtight container in the fridge for 3-4 days. Reheat gently on the hob.

And good news- if you’re trying to get ahead on your dinner party prep, this dish will freeze too. Store for up to 3 months and take out to thaw the night before needed.