Although Ruth’s Chris is a popular steak house, it does not only pride itself on its premium cut meats. One of their famous signature side dishes is the classic Ruth Chris creamed spinach. Not everyone is a fan of spinach or any leafy vegetable perchance, but every meal is made better by a rich and creamy side dish. Thus, we suggest you try this version of the best creamed spinach recipe there is. With ingredients like white wine, nutmeg, and bay leaf that give the dish a unique flavor profile, this side can surely amp up your regular steak night! Try to serve it with this steak and potato casserole.
Raw spinach has a slightly sweet, mild herby, and grassy flavor. However, once cooked, the taste becomes robust, tangy, and slightly acidic, which some people don’t find favorable to their palates. But with the addition of milk, it becomes a deliciously creamy dish with a mild and balanced flavor, which makes it a great side. This is definitely one of the best Ruth Chris recipes that you can easily make at home. Ruth Chris creamed spinach is also a good dish to serve to picky children who don’t like vegetables that much. Now everyone gets to enjoy this leafy wonder!
How To Make Ruth's Chris Creamed Spinach
This Ruth’s Chris creamed spinach recipe is creamy, silky, and light, with a hint of robust taste from our main ingredient. This simple yet elegant dish is definitely a delight to your palate.
Ingredients
- 20 oz frozen spinach, thawed
- 2 cups milk
- 6 tbsp unsalted butter
- ¼ cup all-purpose flour
- ¼ cup yellow onion, chopped
- ¼ cup white wine
- 1 bay leaf
- ⅛ tsp nutmeg
- salt and ground pepper, to taste
Instructions
- Melt the butter in a wide skillet over medium heat.
- Add spinach and onions. Saute until onions turn translucent and spinach has released its liquid, for roughly 5 to 7 minutes.
- Add flour and stir until it turns light golden for about 5 minutes.
- Deglaze with white wine and reduce briefly.
- Add milk and bay leaf. Stir to combine. Bring mixture to a simmer.
- Continue simmering until the mixture has thickened and slightly reduced, for roughly 10 minutes.
- Add nutmeg, season with salt and pepper, and stir to combine. Adjust seasoning as needed.
- Serve immediately. You can either serve this on its own or as a side to toast. Enjoy!
Nutrition
- Sugar: 5g
- :
- Calcium: 221mg
- Calories: 208kcal
- Carbohydrates: 13g
- Cholesterol: 38mg
- Fat: 15g
- Fiber: 3g
- Iron: 2mg
- Monounsaturated Fat: 4g
- Polyunsaturated Fat: 1g
- Potassium: 460mg
- Protein: 7g
- Saturated Fat: 9g
- Sodium: 107mg
- Trans Fat: 1g
- Vitamin A: 11564IU
- Vitamin C: 6mg
Was this page helpful?
Commonly Asked Questions
Can creamed spinach be reheated?
Creamed spinach can be made a day ahead and cooled completely, uncovered, then chilled and covered. Reheat over moderately low heat until hot. Although, we still suggest to consume it fully upon serving.
What main course goes with creamed spinach?
Creamed spinach goes well with any meat dish, so you have a choice to pair it with sirloin steak, pan-fried monkfish, or roasted chicken. This versatile dish is also a good addition to pasta dishes like mac and cheese and spaghetti. You can even pair it with other vegetables like potatoes and parsnip.
How do you thicken creamed spinach?
If you want your sauce to be thicker, there are various ways you can remedy a watery creamed spinach. First, you can add flour to the mixture. The measurement is 2 tablespoons of flour to ¼ cup of water for each cup of medium-thick sauce. However, be careful in adding flour because too much of it might make your sauce too thick and starchy. Another way is to add cream or cheese, which also adds more flavor to your sauce. There’s no exact measurement for this so you have to make sure to add them in moderation.
Conclusion
There is no need to settle with simple mashed potatoes now that you know how to make creamed spinach. This stands out among other creamed spinach recipes and will be your new favorite side dish to pair with a juicy steak.Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
