There is something undeniably magical about the famous ruths chris creamed spinach served at the legendary steakhouse. It was the first side dish that truly changed my perspective on how delicious and indulgent leafy greens could be. I remember my first visit there for a special anniversary dinner, expecting the steak to be the only star of the show.
To my surprise, the side dish completely stole my heart with its velvety texture and rich flavor profile. I spent years trying to replicate that specific consistency at home, experimenting with different thickeners and spice blends. It wasn’t until I mastered the art of drying the spinach properly that I finally cracked the code.
This recipe brings that luxurious experience right into your dining room without the high restaurant price tag. It pairs beautifully with hearty mains, much like how a sweet treat such as our Christmas lasagna dessert rounds out a festive meal. Creating this dish has become a family tradition for us, especially during the holidays when comfort food is a must.
Now, I am thrilled to share this version that captures every bit of that nostalgic flavor. You don’t need a professional kitchen or fancy equipment to get this right. With just a few simple steps, you can create a side dish that your family will request again and again.
Why you’ll love this Ruth’s Chris Creamed Spinach Copycat with Ruths Chris Creamed Spinach
- This recipe perfectly replicates the ultra-creamy, velvety texture that made the original ruths chris creamed spinach famous worldwide.
- It uses simple, pantry-staple ingredients that come together to create a sophisticated and elegant flavor profile.
- You can easily prepare this dish ahead of time, making it the ultimate stress-free addition to holiday dinners or dinner parties.
- The combination of nutmeg and heavy cream transforms ordinary frozen spinach into something that even picky eaters will enjoy.
- It serves as a versatile side that complements everything from seared steaks and roasted chicken to vegetarian centerpieces.
- This method is much faster than using fresh spinach, saving you significant prep time without sacrificing any flavor.
Ingredients
- 2 (10-ounce) packages frozen chopped spinach, thawed
- 1 stick (4 ounces) unsalted butter
- 1 small yellow onion, finely minced
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper (optional)
Directions
Step 1
Start by tackling the most critical part of this recipe: the spinach. Take your thawed frozen spinach and place it into a clean kitchen towel or a double layer of cheesecloth. You need to squeeze this repeatedly over the sink or a bowl until absolutely no liquid remains.
Step 2
You might think you are done squeezing, but give it another firm press just to be safe. If there is excess water left in the leaves, your sauce will become runny rather than thick and luxurious. Once the spinach is bone-dry and crumbly, set it aside in a bowl.
Step 3
Place a large sauté pan or skillet over medium heat and add the stick of unsalted butter. Allow the butter to melt completely and begin to bubble gently. Add the finely minced onion to the pan, stirring it into the butter to coat.
Step 4
Cook the onions for approximately 4 to 5 minutes. You want them to become soft, fragrant, and translucent, but be careful not to let them brown or caramelize. The goal is to have them melt into the sauce texturally without adding a dark color.
Step 5
Sprinkle the all-purpose flour evenly over the sautéed onions and butter mixture. Immediately begin whisking constantly to incorporate the flour into the fat. You are making a roux here, which will serve as the thickening agent for your cream sauce.
Step 6
Continue to whisk and cook this mixture for 2 to 3 minutes. This step is essential to cook out the raw flour taste, resulting in a pale roux that smells slightly nutty. Do not walk away, as the flour can burn quickly if left unattended.
Step 7
Slowly pour in the heavy cream in a steady stream while you continue to whisk vigorously. Whisking continuously is the secret to preventing any lumps from forming in your sauce. Keep cooking and whisking until the mixture comes to a gentle simmer.
Step 8
Watch as the sauce transforms into a smooth, thick, and creamy béchamel. Once it coats the back of a spoon effectively, it is time to season. Stir in the kosher salt, fresh cracked black pepper, ground nutmeg, and the optional cayenne pepper.
Step 9
Fold the dried spinach into the white sauce. Use a spatula or wooden spoon to mix it thoroughly, ensuring every bit of spinach is coated in the thick cream. The mixture should look dense and rich immediately.
Step 10
Reduce the heat to low to prevent the cream from scorching or separating. Simmer the mixture gently for 5 to 8 minutes, stirring frequently. This final simmer allows the flavors to meld completely and heats the spinach through before serving.
Variations, pairings, and serving ideas
Variations
While this recipe is designed to be a classic copycat, you can easily add your own twist to the dish. For a cheesier version, try stirring in a half cup of freshly grated Parmesan or Gruyère cheese during the final minute of cooking. The sharpness of the cheese cuts through the rich heavy cream beautifully.
If you enjoy a bit of texture, consider adding a crunchy topping before serving. Fried crispy onions or toasted panko breadcrumbs mixed with a little melted butter add a wonderful contrast to the soft spinach. Just sprinkle them on top right before you bring the dish to the table.
For those who like a bit of heat, you can amplify the spice level in this ruths chris creamed spinach recipe. Increase the cayenne pepper slightly or add a dash of red pepper flakes. The heat plays very well against the sweet notes of the nutmeg and the richness of the dairy.
Pairings
This dish was born to be served alongside a high-quality steak. A perfectly seared ribeye or a tender filet mignon is the traditional choice, as the creamy spinach balances the savory meat. The iron-rich flavor of the spinach stands up well to bold beef flavors.
However, you shouldn’t feel limited to red meat when planning your menu. This side dish is also excellent with roasted poultry, such as a holiday turkey or a simple roast chicken. The sauce acts almost like a gravy, adding moisture and richness to the white meat.
For a vegetarian feast, serve this alongside a hearty mushroom wellington or a roasted cauliflower steak. The decadence of the cream sauce ensures that the meal feels substantial and satisfying. It also pairs wonderfully with roasted root vegetables like carrots or parsnips.
Serving ideas
Presentation is key when recreating a steakhouse experience at home. I love serving this dish in individual ramekins or mini cast-iron skillets. This keeps the spinach piping hot and gives each guest their own special portion.
If you are serving it family-style, transfer the finished spinach to a warmed ceramic serving dish. Garnish the top with a light dusting of extra nutmeg or a few grinds of black pepper. A sprig of fresh thyme placed in the center adds a pop of color.
For a festive touch during the holidays, you can serve this in a hollowed-out bread bowl or alongside crispy crostini. It transforms the side dish into a dip-like appetizer that encourages sharing. Just make sure to provide plenty of spoons for scooping.
Storage and make-ahead tips
Storage
Leftovers of this creamed spinach store surprisingly well, making it a great option for meal prep. Place any remaining spinach in an airtight container and refrigerate it for up to 3 days. The flavors often deepen after sitting for a day.
When you are ready to reheat, do so gently on the stovetop over low heat. You may find that the sauce has thickened significantly in the fridge. simply stir in a splash of milk or water to loosen it back up to the original consistency.
Freezing is possible, though the texture of the cream sauce may change slightly upon thawing. If you must freeze it, store it in a freezer-safe bag with the air removed for up to two months. Thaw it in the refrigerator overnight before reheating slowly.
Make-ahead
This is one of the best make-ahead side dishes for large gatherings like Thanksgiving or Christmas. You can prepare the recipe completely up to two days in advance. Stop right after the final simmer and let it cool completely before refrigerating.
To serve, transfer the cold spinach to a baking dish or back into a pot. If using the oven, cover the dish with foil and bake at 350°F for about 20 minutes until heated through. Stir halfway through the reheating process to ensure even warming.
You can also prep the components separately if you prefer to cook fresh. Squeeze the spinach dry and chop the onions a day ahead. Having these mis en place ready will make the actual cooking process take less than 15 minutes on the big day.
Common mistakes when making Ruth’s Chris Creamed Spinach Copycat
- The most common error is failing to squeeze the spinach dry enough, resulting in a watery sauce that separates on the plate.
- Adding the cold milk or cream too quickly to the hot roux can cause the mixture to seize and become lumpy instead of smooth.
- Browning the onions too much changes the flavor profile; they should be translucent and sweet, not caramelized or crispy.
- Skipping the nutmeg is a mistake, as this spice is crucial for achieving that authentic steakhouse flavor profile.
- Over-salting the dish before the spinach is added can ruin it, as the spinach reduces and the flavors concentrate during the simmer.
Final notes
Mastering this ruths chris creamed spinach copycat recipe is a game-changer for your home cooking repertoire. It proves that you don’t need complicated techniques to create food that tastes expensive and luxurious. The satisfaction of watching that rich sauce come together is almost as good as the first bite.
Don’t be intimidated by the idea of making a roux or a béchamel sauce. Once you have done it a few times, it becomes second nature and opens the door to many other recipes. Remember to keep your heat moderate and your whisk moving, and you will be fine.
I hope this recipe brings a touch of elegance to your next family dinner or special occasion. It is truly the ultimate way to enjoy spinach, turning a humble vegetable into a decadent treat. Enjoy the process and the delicious results!
Loved this Ruth’s Chris Creamed Spinach Copycat? Try these next
- Christmas lasagna dessert
- Christmas elf hot chocolate
- Copycat chick fil a mac and cheese
- Cranberry feta pinwheels
- Homemade candied pecans
Ruth’s Chris Creamed Spinach Copycat
This velvety, rich creamed spinach recipe recreates the legendary steakhouse side dish right in your own kitchen. Perfectly seasoned and luxuriously creamy, it is the ultimate accompaniment to a seared steak or roasted chicken.
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
- 2 (10-ounce) packages frozen chopped spinach, thawed
- 1 stick (4 ounces) unsalted butter
- 1 small yellow onion, finely minced
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper (optional)
Instructions
- Thoroughly drain the thawed spinach. Place it in a clean kitchen towel or cheesecloth and squeeze repeatedly until absolutely no liquid remains. This is crucial for the correct texture.
- Melt the butter in a large sauté pan or skillet over medium heat. Add the finely minced onion and cook for about 4-5 minutes, stirring occasionally, until the onion is soft and translucent but not browned.
- Sprinkle the flour over the onions and butter. Whisk constantly for 2-3 minutes to cook out the raw flour taste and create a pale roux.
- Slowly pour in the heavy cream while whisking continuously to prevent lumps. Continue to cook and whisk until the sauce comes to a simmer and thickens into a smooth, creamy béchamel.
- Stir in the salt, black pepper, nutmeg, and cayenne pepper. Fold in the dried spinach, ensuring it is evenly coated in the cream sauce.
- Reduce heat to low and simmer gently for 5-8 minutes, stirring frequently, to allow the flavors to meld and the spinach to heat through. Serve immediately.
Notes
The secret to the Ruth’s Chris texture is ensuring the spinach is squeezed ‘bone dry’ before adding it to the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 420mg
- Fat: 36g
- Saturated Fat: 23g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg