Recipe: Cream-less Creamed Spinach


“One of our most acclaimed- and coveted- dishes here at Benjamin Steakhouse is actually one of the simplest: Cream-less Creamed Spinach. It’s been featured on Fox News, as well as in many culinary magazines and websites. Now, I get to share it with the community. Bon appétit!”

– Chef Arturo McLeod, Benjamin Steakhouse Westchester

cream-less creamed spinach recipe

Cream-less Creamed Spinach

Total Time: 15 minutes

Yield: 6


  • 1 pound frozen, chopped spinach
  • ¼ teaspoon baking soda
  • 3 tablespoons white flour
  • 6 tablespoons clarified butter (boil butter to separate; use the clear, yellow portion that remains)
  • 2 tablespoons powdered chicken base
  • Salt and white pepper, to taste


  1. Add spinach, baking soda and 2 cups of water to a pot; bring to a boil.
  2. In a separate pan, combine the clarified butter and flour to create roux (pronounced “roo”). Leave to the side until ready for use.
  3. After the spinach boils for about 5 to 10 minutes, drain water into another pot and squeeze the excess water out of the spinach.
  4. Add chicken base, salt and white pepper to 2 cups of the water and bring to a boil.
  5. Once boiling, lower the flame and stir in roux to thicken.
  6. 6. Combine this mixture with the spinach, stir and enjoy!

Benjamin Steakhouse Westchester, 610 Hartsdale Rd., White Plains, 914-428-6868, www.benjamin



About Author

Megan McCaffrey is a food writer for The Journal News and contributor to the Small Bites Blog. She has a degree in Digital Media from Fordham University and a fondness for good craft beer. She loves to bake, read cooking blogs and taste all the Lower Hudson Valley has to offer. Megan lives in Ridgefield, Connecticut with her husband and three kids.

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