Ruth's Chris Creamed Spinach Copycat Recipe : Easy Steakhouse Side

Ruth’s Chris Creamed Spinach Copycat Recipe : Easy Steakhouse Side offers a simple way to enjoy a rich and creamy spinach dish at home. Its perfect with any steak.

This dish is a creamy, decadent rendition of a classic side, traditionally served alongside a perfectly cooked steak. Its velvety texture and rich flavor profile, primarily derived from cream, butter, and a hint of nutmeg, make it an indulgent complement to any main course.

The allure of creamed spinach lies in its harmonious blend of textures and tastes. The slightly wilted spinach provides a subtle earthiness, balanced beautifully by the luxurious cream sauce. Each bite offers a comforting warmth, making it a satisfying and memorable part of the dining experience.

While creamed spinach has evolved into a steakhouse staple, its origins can be traced back to simpler preparations where spinach was used as a versatile and nutritious green. Over time, the addition of cream and other enriching ingredients elevated it to the indulgent side dish it is today.

The recipe presented is designed for ease and accessibility, allowing home cooks to replicate the iconic flavor of steakhouse creamed spinach without needing specialized culinary skills. The ingredients are commonly available, and the steps are straightforward, making it an ideal choice for both weeknight meals and special occasions.

Variations of creamed spinach can include the addition of cheeses like Parmesan or Gruyre for added depth, or a touch of garlic for a more pronounced savory note. Popular pairings often feature grilled meats, roasted chicken, or even as a filling for savory pastries.

Ready to bring this classic steakhouse side to your own table? Follow along for a detailed guide to creating your own Ruth’s Chris-inspired creamed spinach. The full recipe is outlined below.

Recipe Metadata

• Categories: Gluten-Free, Side Dishes, Holiday Recipes
• Courses: Side Dishes
• Cuisines: American
• Keywords: Creamed Spinach, Steakhouse, Easy, Quick and Easy, Dinner Party, Vegetable Side

Estimated Cost: $10.00 total

Preparation Time & Yield

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Recipe Yield: Serves 4 people

Ingredients

• 30 ounces frozen chopped spinach, thawed and squeezed dry
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour (or gluten-free all-purpose flour blend)
• 2 cups heavy cream
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• Optional: 1/4 cup grated Parmesan cheese for topping

Instructions

• Step 1: Prepare the Spinach: Ensure the thawed spinach is thoroughly squeezed dry. This step is crucial for achieving the right consistency in the final dish. Excess moisture will result in a watery cream sauce.
• Step 2: Create the Roux: In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the cream sauce. Be sure to stir constantly to prevent burning.
• Step 3: Add the Cream: Gradually whisk in the heavy cream, ensuring there are no lumps. Continue stirring until the sauce thickens slightly, about 5-7 minutes. Reduce heat to low.
• Step 4: Season the Sauce: Stir in the nutmeg, garlic powder, salt, and pepper. Adjust seasoning to taste. The nutmeg adds a subtle warmth, while the garlic powder provides a hint of savory flavor.
• Step 5: Incorporate the Spinach: Add the squeezed spinach to the sauce and stir until well combined and heated through, about 3-5 minutes. Ensure the spinach is evenly coated in the cream sauce.
• Step 6: Serve: If desired, sprinkle with grated Parmesan cheese before serving. Serve immediately while hot.

For a richer flavor, consider using half-and-half instead of heavy cream, or adding a tablespoon of cream cheese to the sauce. For a dairy-free version, substitute the butter with olive oil and the heavy cream with cashew cream or full-fat coconut milk.

Nutritional Information

Approximate nutritional values per serving:

Essential Cooking Equipment

The following kitchen tools and equipment are recommended for preparing “Ruth’s Chris Creamed Spinach Copycat Recipe : Easy Steakhouse Side”:

• Large saucepan
• Whisk
• Measuring cups and spoons
• Colander or cheesecloth for squeezing spinach
• Cutting board (if using fresh spinach)
• Knife (if using fresh spinach)

Variations

This recipe offers several avenues for adaptation to suit different preferences and dietary needs:

• Ingredient Swaps: For a dairy-free version, substitute butter with olive oil and heavy cream with full-fat coconut milk or cashew cream. Nutritional yeast can be added for a cheesy flavor.
• Regional Twists: Incorporate a hint of spice by adding a pinch of red pepper flakes, or introduce Mediterranean flavors with a squeeze of lemon juice and a sprinkle of feta cheese.
• Dietary Adjustments: To reduce fat content, half-and-half can be used in place of heavy cream. For a lower-carb option, consider adding xanthan gum for thickening instead of flour.
• Enhanced Flavor: Adding sauted shallots or garlic at the beginning of the cooking process will significantly boost the flavor profile.

Serving Suggestions

Creamed spinach is ideally served hot as a side dish, particularly with grilled or roasted meats. It complements steak exceptionally well, echoing its steakhouse origins. It can also be served as part of a holiday spread or as a sophisticated addition to a brunch menu.

Storage Tips

To preserve freshness, allow the creamed spinach to cool completely before transferring it to an airtight container. Refrigerated, it will maintain its quality for up to 3 days. Reheating is best done gently over low heat on the stovetop, stirring occasionally to prevent scorching. A small amount of milk or cream can be added to restore the original consistency. Freezing is not recommended, as the sauce may separate upon thawing.

Frequently Asked Questions

• Question 1: Can fresh spinach be used instead of frozen?
  Answer: Yes, fresh spinach can be used. Approximately 1.5 to 2 pounds of fresh spinach will yield a similar amount to 30 ounces of frozen spinach after cooking and squeezing out excess water.
• Question 2: How can the cream sauce be prevented from becoming lumpy?
  Answer: Ensure the roux (butter and flour mixture) is smooth before adding the cream, and whisk constantly while adding the cream to prevent lumps from forming. Using room-temperature cream can also help.
• Question 3: Is it possible to make this recipe ahead of time?
  Answer: The creamed spinach can be prepared a day in advance and stored in the refrigerator. Reheat gently on the stovetop, adding a splash of cream or milk if needed to restore its creamy texture.
• Question 4: What can be added to give it a cheesy flavor without adding cheese?
  Answer: Nutritional yeast provides a cheesy flavor and is a common substitute in vegan and dairy-free cooking. Start with 2 tablespoons and adjust to taste.

Summary & Final Thoughts

This “Ruth’s Chris Creamed Spinach Copycat Recipe : Easy Steakhouse Side” brings a touch of steakhouse luxury right into your kitchen. The richness of the cream and the subtle nutmeg perfectly complement the earthiness of the spinach, creating a harmonious and delightful side dish that’s sure to impress.

Whether you’re looking to recreate a restaurant favorite or simply want to elevate your weeknight dinner, this recipe is incredibly versatile. Feel free to experiment with different cheeses, spices, or even try a dairy-free version to suit your dietary needs and flavor preferences.

We wholeheartedly encourage you to give this recipe a try! It’s simpler than you might think, and the results are incredibly rewarding. Don’t hesitate to share your culinary creations with us, leave a comment below, or share your photos. We’d love to hear about your experience and any variations you might have tried.

Happy cooking! Let us know how yours turns out!