introduction

Ruth Chris Creamed Spinach is a rich and creamy side dish. It pairs well with steak and other main dishes. This version uses fresh spinach, heavy cream, cream cheese, and Parmesan for a smooth, classic taste.

why make this recipe

This recipe is quick and easy. It uses simple ingredients you can find at any store. The sauce is creamy and comforting. It makes a great side for dinners and special meals.

how to make Ruth Chris Creamed Spinach

Follow these steps to make the dish. Read the ingredients and directions below before you start. Work quickly when blanching the spinach so it stays bright and tender.

Ingredients :

2 pounds fresh spinach
1 cup heavy cream
1/2 cup cream cheese
1/4 cup grated Parmesan cheese
2 tablespoons butter
2 cloves garlic, minced
Salt and pepper to taste
Nutmeg (optional)

Directions :

In a large pot, bring water to a boil and blanch the spinach for 2-3 minutes until wilted. Drain and rinse with cold water, then squeeze to remove excess moisture.
In a skillet, melt the butter over medium heat and sauté the garlic until fragrant.
Add the cream and cream cheese, stirring until combined and smooth.
Stir in the Parmesan cheese and season with salt, pepper, and nutmeg.
Add the cooked spinach and mix until well coated in the sauce.
Cook for an additional 3-5 minutes, until heated through.
Serve warm as a side dish.

how to serve Ruth Chris Creamed Spinach

Serve warm. Scoop into a small bowl or plate. It goes well with steaks, roasted chicken, or grilled fish. You can also serve it with mashed potatoes or rice.

how to store Ruth Chris Creamed Spinach

Cool the creamed spinach to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat on the stove over low heat, stirring, or in the microwave in short bursts until hot. Do not freeze cream-heavy dishes; texture may change.

tips to make Ruth Chris Creamed Spinach

Squeeze out as much water as you can from the spinach to keep the sauce thick.
Use room-temperature cream cheese so it melts smoothly.
Taste and add salt at the end to avoid over-salting.
If sauce is too thin, simmer a few minutes to thicken.
Add a pinch of nutmeg for a warm, classic flavor.

variation (if any)

Use frozen spinach (thawed and well-drained) if fresh is not available.
Add a little grated onion or shallot with the garlic for more flavor.
Stir in a handful of grated Gruyère or cheddar for a different cheese profile.
For a lighter version, use half-and-half instead of heavy cream (texture will be thinner).

FAQs

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out all water before adding to the sauce.

Q: Can I make this ahead?
A: You can make it a day ahead and refrigerate. Reheat gently before serving.

Q: How do I fix a thin sauce?
A: Simmer it a few more minutes to reduce and thicken. You can also stir in a small spoon of cream cheese.

Q: Is nutmeg required?
A: No. Nutmeg adds a warm note but it is optional.

Q: Can I add more garlic?
A: Yes. Add more if you like strong garlic flavor, but cook it gently so it does not burn.

Conclusion

For the classic steakhouse version, you can compare this recipe with the original at Ruth’s Chris Steak House Creamed Spinach Recipe – Food.com. Read another take and tips at Ruth’s Creamed Spinach – Food Lust People Love. To see how Ruth’s Chris serves this as a signature side, visit Signature Sides | Menu | Ruths Chris.