Ruth’s Chris Creamed Spinach Recipe
This copycat Ruth’s Chris creamed spinach recipe is ultra-creamy, cheesy, and packed with flavor, the ultimate steakhouse side you can make at home.
Equipment
- Large Skillet
- Whisk
- Cheese grater
- Wooden spoon
Ingredients
- 1 ½ pounds Spinach Fresh or frozen drained & dry
- 2 tbsp Butter Unsalted preferred
- 2 –3 cloves Garlic Minced
- 2 tbsp All-purpose flour For thickening
- 1 cup Whole milk
- ¾ cup Heavy cream
- 2 tbsp Cream cheese Optional for extra creaminess
- ½ cup Parmesan cheese Freshly grated
- To taste — Salt & black pepper
- 1 pinch Ground nutmeg Enhances creamy flavor
Instructions
- If using fresh spinach, steam or sauté until wilted, then let cool and squeeze out excess moisture. If using frozen spinach, thaw and drain thoroughly.
- Melt butter in a skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
- Stir in flour and whisk constantly for 1–2 minutes to create a light roux.
- Gradually add milk and cream while whisking. Simmer until sauce thickens slightly, about 5 minutes.
- Stir in cream cheese (optional) and Parmesan. Season with salt, pepper, and a pinch of nutmeg.
- Add the spinach and stir until fully coated and heated through. Simmer on low for 2–3 more minutes.
- Serve as-is or broil briefly with extra cheese for a golden topping.
Notes
- For a keto-friendly version, skip the flour and reduce the sauce naturally by simmering longer.
- For extra richness, blend in shredded mozzarella or Gruyère cheese.
- Great for holidays, dinner parties, or any time you want a steakhouse-style side at home.