This Ruths Chris Creamed Spinach Recipe is a true classic. You will love how simple it is to prepare at home.
We show you exactly how to make Ruths Chris Creamed Spinach. It is the perfect side dish for any hearty meal.
Using the best ingredients for Ruths Chris Creamed Spinach makes a difference. Let us start cooking this steakhouse favorite today!
Tell Me About This Ruths Chris Creamed Spinach
Rich Flavor Profile: The dish features a decadent, buttery base balanced by fresh, earthy spinach notes.
Velvety Smooth Texture: A perfectly thickened cream sauce creates a luxurious mouthfeel that coats every single leaf.
Surprisingly Fast Prep: You can prepare this elegant side dish in under thirty minutes from start to finish.
Simple Home Cooking: The steps are very straightforward and require no fancy culinary techniques to achieve success.
Equipment List
Large Pot: Used for blanching the fresh spinach in boiling water.
Colander: Essential for draining water and cooling the blanched greens.
Saucepan: The main vessel for creating your thick, creamy roux.
Whisk: Necessary for mixing the flour and cream without lumps.
Knife: Needed to chop the spinach leaves after they cool.
Ingredients You Need for Ruths Chris Creamed Spinach
Fresh Spinach: The star of the show providing vibrant color and texture.
Unsalted Butter: This provides the rich flavor base for the white sauce.
All-Purpose Flour: This works to thicken the cream into a smooth sauce.
Heavy Cream: This creates the signature velvety finish of the dish.
Sugar: A small pinch balances the earthy bitterness of the spinach.
Seasonings: Salt and a dash of nutmeg enhance the overall flavor.
How to Assemble
1. Blanch the Spinach
Start by boiling a large pot of water. Add your spinach for about one minute. This keeps the color bright and fresh.
2. Drain and Squeeze
Remove the spinach and place it into a colander. Squeeze out every drop of water. This is a very important step.
3. Make the Roux
Melt butter in your saucepan over medium heat. Add flour and whisk it for two minutes. It should look smooth.
4. Add the Cream
Slowly pour the cream into the roux. Keep whisking to avoid lumps. Bring it to a gentle, steady simmer.
5. Combine Everything
Stir in your spices and the chopped spinach. Let it cook together for five minutes. Serve it while it is hot.
Recipe Success Tips
➡️ Always squeeze the spinach dry to keep the sauce thick and creamy.
➡️ Whisk the flour well to avoid any unwanted lumps in your sauce.
➡️ Use high-quality cream for the most authentic and rich steakhouse taste.
➡️ Keep the heat low to prevent the cream from scorching the bottom.
➡️ Serve immediately for the best texture and the most delicious warm flavor.
How To Store Leftover
Place your leftovers in an airtight container once fully cooled down. Keep it in the refrigerator for up to three days safely.
You can reheat it on the stovetop with a splash of cream. Do not freeze this dish as the texture will change significantly.
FAQs about Ruths Chris Creamed Spinach
Can I use frozen spinach instead of fresh? Yes, you can use frozen spinach, but ensure you thaw it completely and remove all moisture before adding it to the cream sauce.
Why is my sauce too thin? Your sauce might be thin if the spinach was not squeezed well or if the roux did not cook long enough with the flour.
Can I add cheese to this recipe? While the classic version does not use cheese, adding a bit of parmesan can provide an extra savory kick if you enjoy that flavor.
Nutritions
Total Calories per serving: 280 kcal | Fat: 22g | Protein: 6g | Carbohydrates: 12g
Conclusion
You have now mastered this delicious restaurant-style side dish. It pairs wonderfully with Steak Diane Cheesecake Factory Recipe dinners.
Try serving this alongside a Jamaican Baked Chicken Recipe for a fun twist. Your friends and family will surely love this creamy treat!
Ruths Chris Creamed Spinach Recipe
Ingredients
- 2 lbs fresh spinach
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1 tsp sugar
- 1 tsp salt
- 1/4 tsp nutmeg
Instructions
- Wash and blanch the spinach leaves in boiling water for one minute.
- Drain the spinach well and squeeze out all excess liquid.
- Chop the spinach into smaller, manageable pieces.
- Melt the butter in a saucepan over medium heat.
- Whisk in the flour to create a smooth roux.
- Slowly pour in the heavy cream while whisking constantly.
- Add sugar, salt, and nutmeg to the mixture.
- Fold in the chopped spinach and simmer until thickened.
- Serve warm alongside your favorite steak dish.
Notes
I’m Bella Rose, and I’m here to rescue your busy weeknights with quick, delicious, and easy family recipes. From comforting classics to simple, seasoned dishes your kids will actually eat, find everyday meal inspiration that saves you time without sacrificing flavor.