So, you’ve decided to stop pretending that a bag of microwaved frozen peas counts as a “side dish,” huh? Bold move. We’re diving straight into the deep end of steakhouse luxury with a recreation of Ruth’s Chris Creamed Spinach. It’s rich, it’s velvety, and it’s basically a hug in a bowl—if hugs were made of butter and heavy cream. If you’re looking for a low-calorie salad, you’ve taken a very wrong turn at the digital intersection. But if you want to feel like a high-roller without having to put on a suit or pay a $200 tab, stay right here. We’re about to turn a bunch of leaves into pure culinary gold.
Why This Recipe is Awesome
Let’s be real: most “healthy” spinach recipes taste like soggy grass and disappointment. This one? It tastes like a promotion. It’s the ultimate “cheat code” for dinner parties because it sounds fancy, looks sophisticated, but is actually secretly easy to pull off. It’s practically idiot-proof. Seriously, if you can stir a spoon without poking your eye out, you’ve got this. Plus, it’s the perfect way to trick yourself (or your picky roommates) into eating vegetables. When you smother greens in a béchamel sauce this good, the vitamins are basically just a bonus prize. It’s thick, decadent, and has that iconic “how did they make it so smooth?” texture that’ll have everyone at the table asking for your secrets. Feel free to lie and say it took you hours. I won’t tell.
Ingredients You’ll Need
Don’t let the “fancy steakhouse” vibes scare you off; the shopping list is surprisingly chill. Here’s what you need to grab:
- 2 lbs Frozen Chopped Spinach: Get the bagged kind, not the brick. Thaw it out and squeeze it like it owes you money. You want it dry.
- 4 tbsp Unsalted Butter: Because we aren’t savages. Butter is the foundation of happiness here.
- 3 tbsp All-Purpose Flour: This is our thickening agent. It’s what keeps the sauce from being a soup.
- 1/2 cup Yellow Onion: Finely diced. We want flavor, not giant crunchy chunks.
- 2 cloves Garlic: Minced. Or three. Or four. Measure with your heart, honestly.
- 1 1/2 cups Whole Milk: Use the full-fat stuff. Now is not the time for skim milk water.
- 1/2 cup Heavy Cream: To make it extra “steakhouse” legit.
- 1/4 tsp Nutmeg: The secret ingredient. Don’t skip this unless you want it to taste “fine” instead of “phenomenal.”
- Salt & Pepper: To taste. Don’t be shy; spinach needs seasoning.
How To Make it?
- The Great Squeeze: After thawing your spinach, wrap it in a clean kitchen towel and squeeze out every drop of moisture. If you think you’re done, squeeze it one more time. Dry spinach is the key to a non-watery sauce.
- Sauté the Aromatics: Melt 1 tablespoon of butter in a large skillet over medium heat. Throw in your onions and cook until soft (about 5 mins), then add the garlic for the last minute so it doesn’t burn. Transfer this mix to a small bowl for a second.
- Make the Roux: In that same skillet, melt the remaining 3 tablespoons of butter. Whisk in the flour and cook for about 2 minutes. You want it to smell slightly nutty but stay pale.
- Whisk Your Heart Out: Slowly pour in the milk and heavy cream while whisking constantly. Keep at it until the sauce thickens up and looks smooth.
- Season the Sauce: Stir in the salt, pepper, and that magical pinch of nutmeg. Give it a taste. Good, right?
- The Grand Reunion: Add the cooked onions, garlic, and that very dry spinach into the sauce.
- The Final Simmer: Fold everything together over low heat for about 3–5 minutes. You want the spinach to get cozy with the cream sauce without overcooking it into mush. Serve it hot!
Common Mistakes to Avoid
- The Wet Spinach Fiasco: If you don’t squeeze the water out of the spinach, you’ll end up with a grey, watery mess. It’s gross. Use a towel, use your muscles, and get that water out.
- Walking Away from the Roux: Flour and butter burn faster than a cheap candle. Keep whisking and stay focused. This isn’t the time to check your notifications.
- Skipping the Nutmeg: People think nutmeg is just for eggnog. Wrong. In cream sauce, it adds a depth that makes people go, “What is that flavor?” Don’t leave it out.
- Using Cold Milk: If you dump ice-cold milk into hot butter and flour, it might clump up. Try to let the milk sit out for a few minutes first, or just pour very, very slowly while whisking like a pro.
Alternatives & Substitutions
If you can’t find exactly what’s on the list, don’t panic. Here’s how to pivot:
- Fresh vs. Frozen: You can use fresh spinach, but FYI, you’ll need a literal mountain of it because it shrinks down to nothing. If you go fresh, steam it and squeeze it first.
- The Dairy Situation: If you’re trying to be slightly “healthier” (lol, why?), you can use half-and-half instead of the milk/cream combo. IMO, the heavy cream is worth the extra mile on the treadmill.
- Onion Swap: Out of yellow onions? Shallots work beautifully and add a bit more sophistication to the dish.
- Gluten-Free: You can use a 1:1 gluten-free flour blend for the roux. Just make sure it’s a high-quality one so the texture stays silky.
FAQs
Can I make this ahead of time?
Absolutely! You can make it a day early and just reheat it gently on the stove. If it gets too thick in the fridge, just splash in a little extra milk while warming it up to loosen it back to its former glory.
Does it freeze well?
Technically yes, but cream sauces can get a bit funky when thawed. If you must freeze it, stir it really well while reheating to bring the emulsion back together.
Why is my sauce lumpy?
You probably added the milk too fast or didn’t whisk enough. Don’t panic! Just keep whisking over low heat, or if you’re really desperate, give it a quick pulse with an immersion blender. We won’t tell anyone.
Can I add cheese?
Is that even a question? A handful of grated Parmesan or Gruyère stirred in at the end is a total power move. It’s not “traditional” Ruth’s Chris style, but who’s going to stop you?
What do I serve this with?
Steak is the obvious choice, but it’s also killer with roasted chicken or even piled on top of a baked potato. Or, you know, just eat it with a spoon standing over the stove. No judgment here.
Related Recipes:
- Fluffy Cottage Cheese Pancakes Recipe
- Cracked Out Chicken Tater Tot Casserole Recipe
- Sloppy Joe Bubble Up Casserole Recipe
- Spaghetti Squash Taco Boats Recipe
Final Thoughts
There you have it—steakhouse-quality creamed spinach without the steakhouse-quality bill. It’s rich, salty, creamy, and arguably the best thing you’ll do with a vegetable all week. Whether you’re trying to impress a date or just want to treat yourself to a side dish that actually tastes like something, this is your new go-to.
