Authentic Ruth's Chris Creamed Spinach Recipe Recreation

Discover the authentic method to recreate Ruth's Chris Steak House's legendary creamed spinach at home with this precise recipe. Using fresh baby spinach, heavy cream, and a special cheese blend, you'll achieve that signature rich yet balanced flavor in just 35 minutes with proper moisture control techniques.

If you've ever dined at Ruth's Chris Steak House, you know their creamed spinach isn't just a side dish—it's a culinary experience that keeps patrons coming back. The velvety texture, perfect balance of creaminess without heaviness, and subtle savory notes make it the ideal complement to their famous steaks. While the restaurant guards its exact proprietary recipe, culinary analysis and professional technique can help you recreate this beloved dish with remarkable accuracy.

The Secret Behind Restaurant-Quality Creamed Spinach

Ruth's Chris creamed spinach stands apart from typical home versions through three critical elements: precise moisture control, strategic cheese selection, and careful temperature management. Unlike many recipes that result in a watery or overly dense side dish, the Ruth's Chris version maintains a luxurious texture that coats the spinach without overwhelming it.

Food historians note that creamed spinach evolved from French culinary traditions, with American steakhouses like Ruth's Chris refining the technique in the 1960s. The current version represents decades of refinement, balancing traditional preparation with modern efficiency demands.

Restaurant Technique	Common Home Mistake	Professional Solution
Spinach squeezed to 95% dryness	Using spinach with residual moisture	Double-squeeze technique with clean kitchen towels
Cream reduction before spinach addition	Adding spinach to unthickened cream	Simmer cream with aromatics first
Specific cheese blend ratio	Using only one cheese type	Combination of parmesan and gruyère

Essential Ingredients for Authentic Flavor

The magic happens through careful ingredient selection. While Ruth's Chris uses proprietary blends, professional analysis reveals these components create the closest approximation:

• 1.5 lbs fresh baby spinach (not pre-washed, as it retains more moisture control)
• 1 cup heavy cream (minimum 36% fat content for proper emulsion)
• 3 tbsp unsalted butter (European-style for cleaner flavor)
• ¼ cup finely grated parmesan (aged minimum 24 months)
• 2 tbsp grated gruyère (provides nutty complexity)
• 1 small shallot, minced (about 3 tbsp)
• 1 clove garlic, minced
• Pinch of freshly grated nutmeg (essential for authentic flavor)
• Salt and white pepper to taste

Step-by-Step Recreation Method

Follow this professional technique to achieve restaurant-quality results:

1. Prepare the spinach: Wash spinach thoroughly in cold water. Blanch in boiling salted water for 30 seconds, then immediately plunge into ice water. Squeeze through clean kitchen towels until no moisture remains—this critical step prevents watery results.
2. Create the cream base: In a medium saucepan, melt butter over medium heat. Add shallot and cook until translucent (2-3 minutes). Add garlic and cook 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer.
3. Reduce and thicken: Allow cream to reduce by one-third, stirring occasionally (about 5 minutes). The cream should coat the back of a spoon.
4. Combine elements: Add squeezed spinach to the reduced cream base. Cook for 2-3 minutes, stirring constantly to incorporate flavors.
5. Add finishing touches: Remove from heat. Stir in cheeses, nutmeg, salt, and white pepper. The residual heat will melt the cheeses without breaking the emulsion.
6. Rest and serve: Let stand for 5 minutes to allow flavors to meld. Serve immediately while hot.

Professional Tips for Perfect Results

As a chef who's worked in both fine dining and casual establishments, I've identified these crucial success factors:

• Moisture is the enemy: Even 2 tablespoons of residual water will ruin the texture. Squeeze spinach until it forms a tight ball that doesn't release moisture.
• Cream quality matters: Ultra-pasteurized cream often separates when heated. Find local dairy sources for the best results.
• Temperature control: Never boil the cream-spinach mixture after adding cheese, as this causes separation.
• Seasoning progression: Add salt incrementally—cheeses contribute saltiness that develops as the dish rests.

Contextual Considerations and Limitations

While this recipe closely approximates the Ruth's Chris experience, certain factors affect results:

• Commercial kitchens use specialized equipment that maintains precise temperatures difficult to replicate at home
• Restaurant versions may include proprietary ingredients not available to consumers
• Volume cooking affects texture—smaller home batches require careful attention to prevent overcooking
• Altitude impacts cream reduction rates (adjust simmering time accordingly)

For best results, serve this creamed spinach immediately with grilled proteins. It pairs exceptionally well with filet mignon or roasted chicken. Leftovers (if any) can be refrigerated for up to two days but reheats best using a double boiler method to maintain texture.

Frequently Asked Questions

Can I use frozen spinach instead of fresh for Ruth's Chris style creamed spinach?

Yes, but with significant technique adjustments. Thaw frozen spinach completely, then squeeze through multiple layers of cheesecloth to remove all moisture. You'll need approximately 10 ounces of frozen spinach to yield 1.5 lbs of prepared fresh equivalent. The texture will be slightly different but still delicious.

What's the purpose of nutmeg in creamed spinach recipes?

Nutmeg provides a subtle warmth that enhances dairy flavors without overpowering. Professional chefs use it as a 'flavor bridge' that connects the earthiness of spinach with the richness of cream. Use freshly grated nutmeg for best results—pre-ground lacks the aromatic complexity.

Why does my homemade creamed spinach turn out watery?

Watery creamed spinach almost always results from insufficient spinach moisture removal. Proper technique requires squeezing blanched spinach in small batches using clean kitchen towels until no liquid releases when pressed. Commercial kitchens often use hydraulic presses that achieve near-complete dryness impossible with hand-squeezing.

Can I make this creamed spinach recipe ahead of time?

For best texture, prepare components separately and combine just before serving. Cook and squeeze the spinach up to 24 hours ahead, store refrigerated. Prepare the cream base up to 4 hours ahead. Reheat cream base, add spinach, then cheese just before serving. This prevents the dish from becoming overly dense during storage.