If you’ve never eaten a juicy steak with rich, creamy spinach on the side, then you’re missing out on some serious deliciousness! Turn your kitchen into a top-notch steak house with Ruth’s Chris creamed spinach recipe.
This classic side dish got its humble beginnings at the legendary Ruth’s Chris Steak House in New Orleans. Now, you can make it from the comfort of your very own home.
Jump to:
- What makes this recipe irresistible
- Ingredients you’ll need
- Creative variations to try
- Step-by-step instructions
- Equipment
- Frequently asked questions (FAQ’s)
- Deb’s tips for the perfect dish
- How to store leftovers
- Related recipes
- Ruth Chris Creamed Spinach Recipe
- Where did the original recipe for Ruth’s Chris spinach come from?
What makes this recipe irresistible
Ruth Chris creamed spinach is a famous steakhouse staple. It's rich, flavorful, and luscious. You'll love the shortcut of using frozen spinach instead of raw spinach. It simplifies meal prep—so easy!
Enjoy this delicious side dish in just 20 minutes.
Ingredients you’ll need
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- Frozen spinach
- butter
- all purpose flour
- minced garlic
- Milk (or I've used evaporated milk, which makes it super creamy.)
- Parmesan cheese
- salt and black pepper
- Freshly grated nutmeg (optional, but this really makes it!)
Creative variations to try
- To use fresh spinach, boil water in a large saucepan and cook the spinach for 2-3 minutes. Shock the cooked spinach in a large bowl of ice water to cool, then drain it well and continue with the recipe.
- Add ¼ cup of chopped yellow onion and saute it with the garlic.
- Add ¼ cup white wine to the sauce. It works really well in white sauces.
- Squeeze some fresh lemon juice over your serving of creamy spinach for a splash of tangy flavor.
- Use white pepper instead of black pepper for an earthier, more subtle flavor.
Step-by-step instructions
This is an overview of the instructions. For complete directions, scroll down to the recipe card. Click on the photo to enlarge it for clear instruction!
#1 Drain the spinach well. Squeeze out any excess water.
#2 Start by melting butter in a skillet. Saute garlic.
#3 Sprinkle the flour over the butter and garlic.
#4 Saute until it is lightly browned and make a roux.
#5 Add the milk slowly.
#6 Whisk until smooth and creamy.
#7 Add the spinach to the sauce.
#8 Finish with the spices and cheese.
Equipment
The following are affiliate links. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️
Frequently asked questions (FAQ’s)
Yep! You can make it a day ahead and store it in the fridge. Just ensure it’s completely cooled before putting it in an airtight container. Reheat it slowly over low heat in a large pot, and add a splash of milk to thin out the sauce if necessary.
Creamed spinach is thickened with the flour/milk roux in the creamy parmesan cheese sauce.
A roux is a mixture of flour and butter that’s cooked on the stovetop. A béchamel sauce is made when you whisk milk into a hot roux. Making a roux is the first step in creating béchamel sauce, also called white sauce.
Deb’s tips for the perfect dish
Make sure you reheat leftover creamed spinach slowly in a small saucepan on low heat. High heat will split the cream sauce!
- Use a kitchen towel or paper towels to squeeze excess moisture from the spinach before adding it to the white sauce. Too much water will make your cream sauce runny!
How to store leftovers
Refrigerate—Refrigerate cooled, leftover creamed spinach in a covered casserole dish or airtight container for up to 3 days.
Freezer—This side dish freezes great! Transfer cooled creamed spinach to an airtight container and freeze for up to 3 months.
Reheat—Reheat refrigerated creamed spinach gently in a saucepan on low heat. Thaw frozen creamed spinach overnight in the fridge before reheating.
Related recipes
- Southern Style Instant Pot Green Beans are loaded with bacon, onions, and garlic—they pair perfectly with hearty meals and quick dinners.
- This veggie side is picky-eater approved: Old Fashioned Collard Greens is a Southern dish made with salty ham hocks. No one can resist it!
- Crockpot Cream Corn is an easy, delicious side dish that’s creamy, buttery, and full of sweet corn. It goes with any main course.
- I think you'll really enjoy the Roasted Broccoli and Zucchini. It's such an effortless dish.
Hey, if you want to catch all my videos, subscribe to my YouTube Channel. You'll be notified each time I share a new video!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating!
Ruth Chris Creamed Spinach Recipe
Ingredients
- 3 10 ounce packages frozen spinach thawed and squeezed dry
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- 1 ½ cup milk
- ¼ cup grated Parmesan cheese
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon nutmeg freshly grated
Instructions
- Thaw spinach, squeeze and remove excess water, set aside.
- Make the roux: in a medium sized skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Be careful not to let the garlic brown.
- Sprinkle the flour over the butter and garlic mixture. Stir continuously for about 2 minutes until the flour is well incorporated. It will begin to turn golden brown.
- Slow pour in the milk, whisking the entire time. The roux will begin to thicken. This takes 4-5 minutes.
- Add the spinach. Season with salt, pepper and nutmeg. Stir in the parmesan cheese. Simmer for five minutes.
- Serve topped with additional parmesan if desired, enjoy!
Notes
Love this recipe? Join the free membership group!
Nutrition
Where did the original recipe for Ruth’s Chris spinach come from?
It’s actually a cool story! Ruth Fertel was a single mom in Louisiana who bought a small steak house in New Orleans called Chris Steak House in 1965. (The previous owner was Chris Matulich.)
Ruth had to relocate after a devastating kitchen fire in 1976. The previous owner opened a second restaurant with the same name, so Ruth wasn’t allowed to keep it.
Instead, she just added her first name to the sign, and Ruth’s Chris Steak House was born! Ruth released her creamed spinach recipe to the world in 2007.
Lois Corliss says
I love spinach. One of my favorite vegetables. This looks just great.
Debra Clark says
Thanks Lois, I hope you give it a try. This is my favorite combination of flavors and that pinch of nutmeg takes it right over the top.