Ruth Chris Creamed Spinach Recipe
This Ruth Chris Creamed Spinach Recipe is rich, creamy, and easy to make. Fresh spinach, garlic, butter, cream, and Parmesan create the perfect steakhouse side.
Equipment
- Medium saucepan
- Large skillet
- Sharp chef’s knife
- Cutting board
- Measuring cups and spoons.
- Whisk
- Wooden spoon or spatula
- Colander
Ingredients
- 1 pound fresh spinach or 10 oz frozen spinach, thawed and drained
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 small onion finely diced
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 ounces cream cheese
Optional garnish:
- Extra Parmesan cheese
Instructions
Step 1: Prepare the Spinach
- If using fresh spinach, bring a pot of salted water to a boil and blanch the spinach for about 30 seconds. Drain and squeeze out excess moisture before roughly chopping.
Step 2: Sauté the Aromatics
- In a large skillet, heat the butter and olive oil over medium heat. Add the diced onion and cook for about 3–4 minutes until soft and fragrant.
Step 3: Add the Garlic
- Stir in the minced garlic and cook for about 30 seconds. The aroma should become wonderfully rich without letting the garlic brown.
Step 4: Make the Roux
- Sprinkle the flour into the skillet and whisk continuously for about 1 minute. This step helps create the creamy base for the sauce.
Step 5: Build the Cream Sauce
- Slowly pour in the heavy cream and milk while whisking. Let the sauce simmer gently until it thickens into a smooth, velvety texture.
Step 6: Add the Cheese
- Stir in the cream cheese and Parmesan. As they melt, the sauce becomes even richer and silkier.
Step 7: Fold in the Spinach
- Add the chopped spinach to the skillet and stir until it is evenly coated in the creamy sauce.
Step 8: Season to Perfection
- Add nutmeg, salt, and pepper. Taste and adjust seasoning as needed.
Notes
- Always squeeze excess water from spinach
- Use heavy cream for the richest texture
- Freshly grated Parmesan melts best
- A pinch of nutmeg enhances the flavor beautifully