Ruth Chris Creamed Spinach Recipe
Creamy spinach in a rich cheesy bechamel sauce. This easy recipe is a steakhouse favorite!
Servings 8 servings
Calories 75kcal
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
Refrigerate—Refrigerate cooled, leftover creamed spinach in a covered casserole dish or airtight container for up to 3 days.
Reheat—Reheat slowly in a saucepan on the stovetop. High heat will cause the sauce to split.
Nutrition
Calories: 75kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 386mg | Potassium: 83mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 233IU | Vitamin C: 0.3mg | Calcium: 88mg | Iron: 0.1mg