Creamed Spinach Ruth Chris Recipe

This indulgent and creamy side dish is inspired by the famous Ruth’s Chris Steak House creamed spinach. Featuring tender spinach combined with a rich, velvety cream sauce, it’s the perfect side to accompany steaks, roasted chicken, or any meal that needs an extra touch of luxury.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Side Dish

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

2 pounds fresh spinach washed and drained
1 tablespoon butter
1/2 cup onion finely chopped
2 cloves garlic minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Pinch of nutmeg optional

Equipment

Large pot for blanching spinach
Large skillet or pan
Wooden spoon or spatula
Cutting board
Knife

Method

Prepare the Spinach: Blanch the spinach in a large pot of boiling water for 1-2 minutes until wilted. Drain and press out excess water. Chop the spinach once cool.
Cook the Onions and Garlic: In a large skillet, melt the butter over medium heat. Add the chopped onions and cook until soft, about 3-4 minutes. Add the garlic and cook for another minute.
Make the Cream Sauce: Pour in the heavy cream, bring it to a simmer, and cook for 2-3 minutes until it thickens slightly. Stir in the grated Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg.
Combine Spinach with Sauce: Add the chopped spinach to the skillet and stir to coat it evenly in the creamy sauce. Simmer for 2-3 minutes to heat through and combine the flavors.
Serve and Enjoy: Taste the creamed spinach and adjust the seasoning as needed. Serve hot as a side dish with your favorite main course.

Notes

You can use frozen spinach as a substitute; just be sure to thaw and drain it thoroughly.
For a dairy-free version, use coconut cream or almond milk and dairy-free Parmesan cheese.
Leftover creamed spinach can be stored in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop.