Ingredients
Scale
- 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