Ruth’s Chris Creamed Spinach Recipe: Creamy and Delicious

If we were asked to list our favorite side dishes, creamed spinach would probably top the list. It just pairs well with seafood, poultry, and meat. So, it really shouldn’t come as a surprise that perhaps the most popular creamed spinach recipe comes from Ruth’s Chris, a well-known, high-end steakhouse. But what makes this Ruth’s Chris creamed spinach recipe so good?

To begin with, the flavor is just better, and the texture is smooth and velvety. Without further ado, here’s our copycat Ruth’s Chris creamed spinach recipe.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Tips
• Ruth’s Chris Creamed Spinach Recipe
• Comments

Ingredients

• Spinach — 2 pounds, finely chopped.
• All-purpose flour — ¼ cup.
• Bay leaf — 1 pc.
• Milk — 2 cups.
• Butter — 6 tbsp.
• Onion — ⅓ cup, chopped.
• Clove — 1 pc.

Instructions

1. Wash and clean the spinach, removing the stems.

2. Chop the spinach leaves into small pieces.

3. Melt the butter in a pot. Add the flour and mix until you form a paste.

4. Add the clove, bay leaf, and onion.

5. Whisk in the milk, making sure to prevent any lumps.

6. Bring the mixture to a boil, lower the heat and let it simmer for a few minutes.

7. Remove the bay leaf and clove, and set aside.

8. Cook the chopped spinach in a pot for a minute or two, until tender.

9. Place the spinach into a food processor and finely chop it.

10. Place the sauce back into the heat. Add spinach and stir well for five minutes.

Substitutions

• Milk — The original Ruth’s Chris creamed spinach recipe calls for milk, but you can opt for a good alternative like heavy cream. Since heavy cream has a much higher fat content than milk, your creamed spinach will be creamier. Though you’ll have a richer and creamier texture, keep in mind that the calories will increase as well.

• All-purpose flour — If you happen to be short on all-purpose flour, there are some ingredients you can turn to. Cornstarch acts as a thickener, all the while giving your creamed spinach a smooth texture. Potato starch is another option, though your sauce will have a different texture. If you’d like to stick to flour, whole wheat is probably the best one.

• Butter — If you don’t want to use butter, olive oil is a good substitute. It’s a healthy alternative and a commonly used one. Coconut oil or canola oil will serve you just fine.

Variations

• Cheesy — When it comes to a proper creamed spinach recipe Ruth’s Chris is just the best, especially with no cheese. If you want creamier spinach, add some grated cheese to the mix. Parmesan cheese will work just fine.

• Spicy — Just like it is with the cheese, there are no spices used in the original Ruth’s Chris creamed spinach recipe, save for clove. While garlic is a classic spice to consider, nutmeg is a more creative choice. Paprika and cayenne pepper will work great as well if you’d like to turn on the heat. Just make sure to remove the clove from the recipe, as you wouldn’t want your creamed spinach that strong.

Equipment

• Measuring spoons and cups.

• Whisk.

• Food processor.

• Cooking pot.

Storage

• Transfer any leftover creamed spinach into an airtight container. You can store it in your fridge for up to a week, although 3-5 days would be a better bet.

• If you freeze the creamed spinach, it will last for between 3-5 months.

Tips

• The spinach — Though you can always use frozen spinach, fresh spinach will taste and even look better. Don’t forget to sauté the spinach before cooking it. This will help remove the excess moisture.