why make this recipe
This creamed spinach is rich, simple, and comforting. It tastes like a steakhouse side. You can make it at home with few ingredients. It pairs well with meat, fish, or a simple dinner.
introduction
Ruth Chris Creamed Spinach is a creamy spinach dish with cheese and cream. It is smooth and full of flavor. The recipe here uses butter, garlic, cream, cream cheese, and Parmesan. It bakes until bubbly and golden.
how to make Ruth Chris Creamed Spinach
Ingredients :
- Fresh spinach (about 2 pounds)
- Butter (1/4 cup)
- Garlic (2 cloves, minced)
- Heavy cream (1 cup)
- Cream cheese (8 ounces)
- Parmesan cheese (1/2 cup, grated)
- Nutmeg (1/4 teaspoon)
- Salt and pepper to taste
Directions :
- Preheat your oven to 350°F (175°C).
- In a large pot, bring salted water to a boil and blanch the spinach for 2 minutes. Drain and let it cool, then chop finely.
- In a large skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant.
- Stir in the heavy cream and bring to a simmer.
- Add cream cheese, stirring until melted and smooth.
- Mix in the chopped spinach and Parmesan cheese. Season with nutmeg, salt, and pepper to taste.
- Transfer mixture to a baking dish and bake for 15-20 minutes until bubbly and golden on top.
how to serve Ruth Chris Creamed Spinach
Serve hot as a side dish. It works well with steaks, grilled chicken, or roasted fish. Spoon it into a warm dish and serve right away. You can also put it on top of a baked potato or mix into pasta.
how to store Ruth Chris Creamed Spinach
Cool the dish to room temperature. Put it in an airtight container. Store in the fridge for 3 to 4 days. Reheat in the oven at 325°F (160°C) until warm, or heat gently on the stove. You can freeze it for up to 2 months in a freezer-safe container. Thaw in the fridge before reheating.
tips to make Ruth Chris Creamed Spinach
- Squeeze excess water from the spinach after blanching to avoid a watery dish.
- Use good quality Parmesan for better flavor.
- Warm the cream before adding to keep the sauce smooth.
- Taste and adjust salt and pepper at the end.
- If the sauce is too thin, simmer a few minutes to thicken before baking.
variation (if any)
- Add chopped shallots or onions with the garlic for more flavor.
- Use half-and-half instead of heavy cream for a lighter version.
- Stir in a pinch of cayenne for a mild kick.
- Mix in a little Gruyère or cheddar in place of some Parmesan for a different cheese note.
FAQs
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water, then cook as directed. You may need less blanching time.
Q: Can I skip the oven step?
A: Yes. You can serve it straight from the skillet after the sauce is smooth. Baking gives a golden top.
Q: How do I make it less rich?
A: Use half-and-half or a mix of milk and cream cheese instead of heavy cream.
Q: Can I make this ahead?
A: Yes. Make it, cool it, and store in the fridge. Reheat before serving.
Q: Is nutmeg necessary?
A: No, but a small pinch adds warmth and balances the cream.
Conclusion
For more close versions and ideas, see these sources: Ruth’s Chris Creamed Spinach Recipe – Food.com, Ruth’s Creamed Spinach – Food Lust People Love, and the official Signature Sides | Menu | Ruths Chris.