Ruth's Chris Creamed Spinach Recipe: Perfect Copycat Version

Here's the closest home version to Ruth's Chris Steak House famous creamed spinach: fresh baby spinach sautéed with butter, garlic, and shallots, then folded into a rich cream sauce with Parmesan cheese, nutmeg, and a touch of cayenne. This copycat recipe captures the restaurant's signature balance of creamy texture without heaviness, perfectly seasoned with subtle garlic notes and a hint of warmth.

What Makes Ruth's Chris Creamed Spinach Stand Out

Ruth's Chris Steak House has perfected their creamed spinach over decades, creating a side dish that complements their famous steaks without overwhelming them. Unlike many restaurant versions that rely on frozen spinach or canned creamed spinach as a base, Ruth's uses fresh spinach and makes their sauce from scratch. The result is a vibrant green side with distinct spinach flavor that isn't masked by excessive cream or cheese.

Food historians note that creamed spinach became popular in American steakhouses during the mid-20th century as restaurants sought elegant vegetable preparations that matched their luxurious dining experiences. According to culinary research from the American Food Roots Project, the evolution of creamed spinach from simple home cooking to restaurant specialty involved precise temperature control and ingredient ratios that home cooks often miss.

Your Essential Ingredient Checklist

Ingredient	Home Measurement	Professional Equivalent	Why It Matters
Fresh baby spinach	1.5 lbs (680g)	24 oz	Provides vibrant color and fresh flavor without stringy texture
Unsalted butter	4 tbsp (57g)	4 oz	Creates rich base without salt interference
Heavy cream	1 cup (240ml)	8 fl oz	Provides luxurious texture without curdling
Freshly grated Parmesan	1/2 cup (50g)	4 oz	Adds umami depth without saltiness of pre-grated cheese
Fresh garlic	2 cloves, minced	10g	Provides aromatic foundation without raw bite
Shallot	1/4 cup (40g), finely diced	30g	Offers subtle sweetness that complements spinach
Freshly grated nutmeg	1/8 tsp	0.5g	Enhances dairy flavors without overpowering
Cayenne pepper	Pinch (1/16 tsp)	0.25g	Provides subtle warmth that balances richness

Professional chefs emphasize that ingredient quality directly impacts your final dish. As noted in USDA Food Safety Guidelines, fresh spinach should be used within 3-5 days of purchase for optimal flavor and nutrient retention. Pre-washed baby spinach works well, but avoid "triple-washed" varieties that often contain residual moisture affecting your sauce consistency.

Step-by-Step Preparation Guide

Proper Spinach Preparation (The Critical First Step)

Most home cooks ruin creamed spinach by adding too much moisture. Follow this professional technique:

1. Heat 1 tablespoon butter in a large skillet over medium heat
2. Add minced garlic and diced shallot, sauté until translucent (about 2 minutes)
3. Add spinach in batches, stirring constantly as it wilts
4. Once all spinach is wilted, continue cooking 3-4 minutes to evaporate excess moisture
5. Transfer to a fine-mesh strainer and press firmly to remove all liquid
6. Chop coarsely and set aside

Creating the Perfect Cream Sauce

The sauce foundation determines your dish's success:

1. Melt remaining 3 tablespoons butter in same skillet over medium-low heat
2. Whisk in heavy cream and bring to gentle simmer (do not boil)
3. Add grated Parmesan, whisking until fully incorporated
4. Season with nutmeg and cayenne
5. Simmer 3-4 minutes until slightly thickened

Final Assembly for Restaurant-Quality Results

1. Reduce heat to low and add prepared spinach to cream sauce
2. Fold gently until evenly distributed (about 1 minute)
3. Taste and adjust seasoning with salt and white pepper (avoid black pepper for visual appeal)
4. Remove from heat and let rest 5 minutes before serving

Pro Tips You Won't Find Elsewhere

Professional chefs use these techniques to perfect creamed spinach:

Temperature Control Secrets

Maintain sauce temperature below 180°F (82°C) to prevent curdling. The National Council for Hotel Management confirms that dairy products begin separating at 185°F. Use a thermometer to ensure perfect consistency every time.

Texture Perfection Techniques

For the signature Ruth's Chris texture, fold spinach into sauce rather than blending. This preserves distinct spinach strands while maintaining creamy consistency. Many home recipes over-process the spinach, creating a homogenous puree that lacks visual appeal.

Timing Considerations

Prepare creamed spinach no more than 20 minutes before serving. Extended holding times cause spinach to release additional moisture, diluting your sauce. If making ahead, prepare components separately and combine just before serving.

Serving Suggestions and Variations

Ruth's Chris serves their creamed spinach as a steak accompaniment, but it pairs beautifully with:

• Grilled chicken or salmon
• Eggs benedict for brunch
• As a filling for savory crepes

Seasonal Variations

Professional kitchens adjust creamed spinach seasonally:

• Spring: Add fresh lemon zest for brightness
• Summer: Incorporate fresh basil ribbons
• Fall: Add roasted garlic for deeper flavor
• Winter: Include a pinch of smoked paprika

Storage and Reheating Instructions

Store in airtight container for up to 3 days. Reheat gently over low heat with 1-2 teaspoons of cream to restore texture. Avoid microwaving, which causes separation. According to food safety research from FDA Food Code guidelines, dairy-based dishes should be reheated to 165°F (74°C) for safety.

Frequently Asked Questions

Can I use frozen spinach for Ruth's Chris creamed spinach?

While fresh spinach yields the best results, you can use frozen spinach if thoroughly thawed and squeezed dry. Use 12 ounces of frozen spinach (equivalent to 1.5 lbs fresh after cooking). Frozen spinach often contains more water, so press firmly in a clean kitchen towel to remove excess moisture before adding to the cream sauce.

Why does my creamed spinach turn out watery?

Watery creamed spinach typically results from insufficient moisture removal from the spinach. After wilting, press cooked spinach in a fine-mesh strainer with the back of a spoon, then wrap in a clean kitchen towel and squeeze firmly. Professional kitchens often spread cooked spinach on paper towels to absorb residual moisture before proceeding.

Can I make this creamed spinach recipe ahead of time?

For best results, prepare components separately and combine just before serving. Cook and dry the spinach up to 24 hours ahead, store covered in the refrigerator. Make the cream sauce up to 4 hours ahead, then gently reheat and fold in the spinach. Reheating fully prepared creamed spinach often causes separation and texture issues.

What's the purpose of cayenne in creamed spinach?

The small amount of cayenne provides subtle warmth that balances the richness of the cream and cheese without creating noticeable heat. It enhances other flavors through what culinary scientists call "flavor layering" - a technique documented in the Journal of Food Science where small amounts of contrasting elements improve overall flavor perception without being individually detectable.