Ruth Chris Steak House is famous for many things, but their creamed spinach stands out as one of the most requested side dishes. This rich, velvety recipe transforms simple spinach into a restaurant-quality dish you can make at home. The secret lies in the creamy sauce with hints of nutmeg and garlic.
What Makes Ruth Chris Creamed Spinach Special
Ruth’s Chris Steak House has been serving this signature side dish since Ruth Fertel opened her first restaurant in 1965. The dish features tender spinach leaves coated in a silky white sauce made from butter, flour, and cream. What sets it apart is the careful balance of spices and the proper technique for preparing the spinach.
This recipe saves you time and money. A side of creamed spinach at Ruth Chris costs around $12. You can make enough for four people at home for less than $8.
Ingredients You Need
Main Ingredients
- 1 pound fresh spinach (or 2 10-ounce packages frozen chopped spinach)
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk or half-and-half
- 1/4 cup yellow onion, finely chopped
Seasonings
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- Salt and black pepper to taste
- 1/2 cup grated Parmesan cheese
Step-by-Step Instructions
Preparing the Spinach
If Using Fresh Spinach:
- Remove thick stems from spinach leaves
- Bring a large pot of salted water to boil
- Add spinach and cook for 1-2 minutes until wilted
- Transfer immediately to a bowl of ice water
- Drain well and squeeze out all excess water using a kitchen towel
- Chop the spinach finely
If Using Frozen Spinach:
- Thaw spinach completely in the microwave
- Place spinach in a kitchen towel
- Squeeze out every drop of water (this step is critical)
- Set aside until needed
Removing excess water from spinach prevents a watery sauce and ensures the right consistency.
Making the Cream Sauce
- Melt butter in a large skillet over medium heat
- Add minced garlic and cook for 1 minute until fragrant (do not brown)
- Add chopped onion and cook until translucent (about 3 minutes)
- Sprinkle flour over the butter mixture
- Stir constantly for 2 minutes until flour turns light golden brown
- Slowly pour in milk while whisking continuously
- The mixture will start to thicken after 4-5 minutes
- Continue whisking to prevent lumps
Combining Everything
- Add the prepared spinach to the cream sauce
- Season with nutmeg, cayenne pepper, salt, and black pepper
- Stir in Parmesan cheese
- Simmer for 5 minutes, stirring frequently
- Taste and adjust seasonings as needed
- Serve immediately while hot
Pro Tips for Perfect Creamed Spinach
Get the Right Texture
Using fresh baby spinach creates better texture than frozen, but frozen works well when properly drained. Fresh spinach gives you silky whole leaves. Frozen spinach creates a more pureed consistency.
Don’t Skip the Nutmeg
Nutmeg is the secret ingredient that gives Ruth Chris creamed spinach its signature flavor. It adds warmth and depth without being noticeable. Use freshly grated nutmeg if possible.
Control the Thickness
If your sauce seems too thick, add 2-3 tablespoons of milk and stir well. If it’s too thin, simmer for a few more minutes. The sauce should coat the back of a spoon.
Prevent Lumps
Always add milk slowly while whisking constantly. This prevents flour clumps from forming. If you do get lumps, use an immersion blender to smooth them out.
Internal Link Suggestion: Link to your international meals or cultural recipes here, as creamed spinach pairs well with dishes from various cuisines.
What to Serve With Ruth Chris Creamed Spinach
This side dish pairs perfectly with:
- Grilled ribeye or New York strip steak
- Pan-seared chicken breast
- Roasted pork chops
- Baked salmon
- Prime rib
- Roasted turkey for Thanksgiving
The rich, creamy texture balances well with simple grilled proteins. The spinach adds a vegetable element to meat-heavy meals.
Common Questions About Creamed Spinach
Can I Use Fresh Spinach Instead of Frozen?
Yes. You need about 1 pound of fresh spinach, which cooks down significantly. Fresh spinach gives better texture but requires more prep work. Frozen spinach is more convenient and works just as well for weeknight meals.
Why Is My Creamed Spinach Watery?
Not squeezing enough water from the spinach is the most common cause of watery creamed spinach. Use a potato ricer, kitchen towel, or your hands to remove as much liquid as possible.
Can I Make This Dairy-Free?
You can substitute plant-based milk and butter, but the texture and flavor will be different. Coconut cream works better than almond milk for richness.
How Do I Reheat Leftover Creamed Spinach?
Reheat gently over low heat on the stovetop. Stir frequently to prevent the cream from separating. Avoid using high heat or the microwave at full power.
Can I Add Bacon to This Recipe?
Yes. Cook 4 slices of bacon until crispy, crumble them, and stir into the finished dish. This adds a smoky flavor that complements the cream sauce.
Storage and Make-Ahead Instructions
Refrigerator Storage
Store cooled creamed spinach in an airtight container for up to 3 days. The flavors actually develop more overnight, making leftovers taste even better.
Freezer Storage
Creamed spinach freezes well for up to 3 months. Place in a freezer-safe container with a tight lid. Thaw overnight in the refrigerator before reheating.
Making It Ahead
You can prepare the cream sauce up to 2 days in advance. Store it separately from the spinach. When ready to serve, reheat the sauce, add the freshly prepared spinach, and simmer for 5 minutes.
Recipe Variations to Try
Cheesy Version
Add 1/2 cup shredded Gruyere cheese along with the Parmesan. This creates an extra rich, cheesy sauce similar to some steakhouse versions.
Lighter Option
Replace half the cream with low-fat milk. Use 3 tablespoons of butter instead of 4. The dish will be less rich but still tasty.
Spicy Kick
Double the cayenne pepper or add 1/4 teaspoon red pepper flakes. This gives the dish a nice heat that balances the richness.
Garlic Lover’s Version
Add 1-2 extra cloves of minced garlic and include 1 tablespoon of chopped shallots with the onion. This intensifies the savory flavor.
Wine-Enhanced
Adding 1/4 cup white wine to the sauce after cooking the flour adds depth of flavor. Let the wine reduce for 2 minutes before adding milk.
Nutrition Information (Per Serving)
Based on 4 servings:
- Calories: 245
- Protein: 10g
- Carbohydrates: 14g
- Fat: 17g
- Fiber: 3g
- Calcium: 320mg
- Iron: 2.8mg
Spinach is packed with vitamins A, C, and K, plus iron and calcium. While this dish is rich, it provides significant nutritional benefits from the leafy greens.
Why This Recipe Works
The technique matters as much as the ingredients. Creating a proper roux (butter and flour mixture) is the foundation of the cream sauce. Cooking the flour removes the raw taste and creates a smooth base for the milk.
The original Ruth Chris recipe calls for bay leaf and whole clove, but most home versions skip these. The garlic, onion, and nutmeg provide enough flavor complexity.
The timing is important too. Adding spinach at the end keeps it from becoming mushy. The brief simmer time allows the flavors to blend without overcooking the greens.
Troubleshooting Common Issues
Sauce Too Thick
Add milk 2 tablespoons at a time while stirring. Heat gently until you reach the desired consistency.
Sauce Too Thin
Simmer uncovered for 3-5 more minutes. The liquid will evaporate and the sauce will thicken naturally.
Bitter Taste
This happens when spinach cooks too long or garlic burns. Use fresh spinach when possible and watch the garlic carefully during cooking.
Grainy Texture
This occurs when cheese is added to sauce that’s too hot. Remove the pan from heat, let it cool for 1 minute, then stir in the Parmesan.
Final Thoughts
Ruth Chris creamed spinach brings restaurant quality to your home kitchen. The recipe is simpler than it seems and comes together in about 25 minutes. The key is properly preparing the spinach and making a smooth cream sauce.
Recipe Card:
Total Time: 25 minutes Prep Time: 10 minutes Cook Time: 15 minutes Servings: 4 Difficulty: Easy
Start by preparing your spinach and squeezing out all excess water. This single step makes the difference between restaurant-quality creamed spinach and a watery disappointment. Follow the recipe as written the first time. Then adjust seasonings to match your preferences in future batches.