Ruth’s Chris Creamed Spinach
I’ve made countless versions of creamed spinach over the years, but finding the perfect balance between creamy, flavorful, and not overly rich was a journey. My first attempt was a mess: watery spinach, bland sauce, and too much raw flour flavor.
Over time, I experimented with blanching techniques, sauce ratios, and seasoning, and finally discovered the secret to a restaurant-style creamed spinach that’s as close as possible to Ruth’s Chris. Now, it’s a staple side in my kitchen — indulgent, comforting, and surprisingly easy to make if you follow a few key tricks.
What I love most about this dish is its versatility. It’s elegant enough for a fancy dinner but simple enough to serve with weeknight steak or roasted chicken. Plus, it’s packed with nutrients — spinach is loaded with iron, vitamins, and fiber — so while it feels indulgent, it’s still surprisingly wholesome.
Ingredients
- 2 pounds fresh spinach, washed and stems removed
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- ½ cup whole milk
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese
Optional Add-Ins & Variations
- Cream cheese (2 oz) for an extra velvety texture
- Shallots instead of onions for a more delicate flavor
- A splash of white wine was added to the sauce for depth
- Pinch of cayenne pepper or smoked paprika for subtle heat
Substitutions: Use plant-based cream or coconut milk for a dairy-free version. Half-and-half can replace heavy cream for a lighter version.
Instructions / Method
- Prep the spinach properly: Blanching spinach in boiling water for 1–2 minutes helps remove bitterness and preserve its vibrant green color. Immediately transfer it to an ice bath to stop the cooking process. Drain well and squeeze out as much water as possible — this is the single most important step for avoiding watery creamed spinach.
- Cook the aromatics: Melt butter with olive oil over medium heat in a large skillet. Sauté finely chopped onion for 2–3 minutes until translucent. Add minced garlic and cook for 30–45 seconds until fragrant. Overcooking garlic can turn it bitter, so keep a close eye on it.
- Make the roux: Sprinkle flour over the onions and garlic and stir constantly for 1–2 minutes. This cooks out the raw flour taste and forms the base for a smooth, creamy sauce.
- Add liquids slowly: Gradually whisk in heavy cream and milk to avoid lumps. Let the sauce thicken over medium heat for 3–4 minutes. Add nutmeg, salt, and pepper, tasting as you go. Nutmeg may seem subtle, but it adds warmth and depth that elevates the dish.
- Incorporate the spinach: Fold the blanched and squeezed spinach into the sauce. Cook for 2–3 minutes until the spinach is fully coated and heated through. Stir gently — overmixing can break down the spinach too much.
- Finish with Parmesan: Sprinkle freshly grated Parmesan over the top and stir until melted and creamy. Adjust seasoning to taste. If you prefer a richer version, add a small knob of cream cheese or an extra pat of butter at this stage.
Chef Tips
- Use fresh Parmesan for the best flavor — pre-grated cheese often contains anti-caking agents that can affect the texture.
- Low and slow cooking prevents the cream from separating. Avoid boiling the sauce.
- Taste and adjust seasoning at the end — spinach can absorb salt quickly, so final seasoning ensures perfect flavor.
Why Blanching Spinach Makes a Difference
Many people skip this step, but blanching serves two purposes: it removes excess bitterness and reduces water content. Spinach is naturally high in water, and skipping blanching can leave you with a watery, bland dish. Ice bathing after blanching stops the cooking process, keeping the leaves bright green and tender — the kind of color that makes this dish look restaurant-quality.
Preparation & Cooking Time
- Total time: 35–40 minutes
- Prep time: 15 minutes
- Cook time: 20–25 minutes
- Servings: 4–6
Serving Suggestions
This creamed spinach is the ultimate steakhouse side, pairing beautifully with grilled or pan-seared steaks, roasted chicken or turkey, pork chops, or lamb. For an extra touch, I like garnishing with a little crispy fried shallots or toasted pine nuts — it adds texture and an extra layer of flavor.
FAQs
Can I make this ahead of time?
Yes, you can prepare the spinach and sauce separately and combine just before serving. Reheat gently over low heat; avoid high heat to keep the cream from curdling.
Can I use frozen spinach?
Frozen spinach works, but thaw completely and squeeze out all excess water. Fresh spinach provides the best texture and color.
How can I make it lighter?
Use half-and-half instead of heavy cream and reduce butter slightly. You’ll still get creamy results with fewer calories.
Is this dish dairy-free?
Yes, by substituting plant-based cream and vegan butter. Nutritional yeast or dairy-free cheese can replace Parmesan.
Can I add flavor twists?
Absolutely! A splash of white wine, a pinch of cayenne, smoked paprika, or a few chopped shallots can elevate the flavor. For a truffle twist, a few drops of truffle oil at the end make it decadent.
Storage Tips
Store leftover creamed spinach in an airtight container in the refrigerator for 2–3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to restore the original creaminess. Avoid microwaving on high heat, which can separate the sauce.
Variations and Flavor Boosts
- Cheesy Twist: Add ¼ cup shredded Gruyère or Fontina cheese for a richer flavor.
- Garlic Lovers: Roast the garlic first for a sweeter, deeper taste.
- Herb Infusion: Fresh thyme, parsley, or a touch of rosemary can make the dish more aromatic.
- Spicy Creamed Spinach: Add a pinch of cayenne or smoked paprika for a subtle kick.
From My Skillet to Your Table
Making creamed spinach at home may seem intimidating, but once you master a few key steps, it’s a breeze. The velvety texture, garlicky depth, and subtle nutmeg warmth make it a standout side for any meal. My advice: don’t rush the blanching, take your time with the sauce, and enjoy stirring — the aroma will fill your kitchen and make every bite worth it.
Serve it next to a perfectly seared steak or roasted chicken, and you’ll have a restaurant-style experience right at home. This is one of those dishes that always impresses guests while being surprisingly simple when you know the tricks.
Ruth’s Chris Steakhouse Creamed Spinach
Ingredients
- 2 pounds fresh spinach washed and stems removed
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1 small onion finely chopped
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- ½ cup whole milk
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese
- Optional Add-Ins & Variations:
- Cream cheese 2 oz for extra velvety texture
- Shallots instead of onions for delicate flavor
- Splash of white wine for depth
- Pinch of cayenne or smoked paprika for subtle heat
- Substitutions:
- Plant-based cream or coconut milk for dairy-free
- Half-and-half instead of heavy cream for lighter version
Instructions
- Prep the spinach: Blanch spinach in boiling water for 1–2 minutes. Transfer immediately to an ice bath to stop cooking. Drain thoroughly and squeeze out as much water as possible.
- Cook the aromatics: In a large skillet, melt butter with olive oil over medium heat. Sauté onion for 2–3 minutes until translucent. Add garlic and cook 30–45 seconds until fragrant.
- Make the roux: Sprinkle flour over onion and garlic. Stir constantly for 1–2 minutes to cook out raw flour taste.
- Add liquids: Gradually whisk in heavy cream and milk to avoid lumps. Cook over medium heat for 3–4 minutes until slightly thickened. Add nutmeg, salt, and pepper.
- Incorporate spinach: Fold in blanched, drained spinach. Cook 2–3 minutes until fully coated and heated through.
- Finish with Parmesan: Stir in freshly grated Parmesan until melted and creamy. Optional: add cream cheese or extra butter for richness.
