This creamed spinach recipe is a classic side dish to pair with a steak dinner. The spinach adds a slight bitterness to offset the rich flavors in this creamy dish.\r\n\r\n\n\n\tHow To Make Copycat Ruth's Chris Creamed Spinach\n\t\t\n\t\t\t\n\t\n\t\t6 tbsp. butter1\/4 cup all-purpose flour1\/4 cup onion (chopped )1 bay leaf1 whole clove2 cup milk20 oz fresh spinach (ready-to-use )\t\n\t\n\t\tMelt 4 tbsp butter in a heavy medium saucepan over medium heat.Add flour and stir until it turns light golden, for about 7 minutes.Stir in onion, bay leaf and clove. Gradually whisk in milk.Whisk until the mixture boils and thickens, for about 10 minutes.Reduce heat to low and simmer 5 minutes longer, whisking frequently. The sauce should be very thick.Remove bay leaf and whole clove.Cook spinach in a large pot of boiling water just until wilted and tender, for about 2 minutes. Drain.Transfer spinach to a bowl filled with ice water to cool. Drain well.Roll up spinach in a kitchen towel and squeeze out as much liquid as possible.Transfer spinach to a food processor and finely chop. Add spinach to the warm sauce.Simmer over low heat until spinach is heated through, stirring often for about 5 minutes.Stir in the remaining 2 tbsp of butter.Season to taste with salt and pepper and serve.