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.
Notes
Blanching spinach removes bitterness and reduces water content.
Low and slow cooking prevents cream from separating.
Taste and adjust seasoning at the end for perfect flavor.
Use fresh Parmesan for best flavor and texture.