There's a reason Ruth's Chris Steak House's creamed spinach has developed such a devoted following. Unlike ordinary creamed spinach, their version achieves the perfect balance of rich creaminess and fresh spinach flavor without becoming watery or overly heavy. After analyzing multiple authentic preparations and consulting with professional chefs who've worked with the chain, we've perfected this copycat recipe that captures the essence of their signature side dish.
What Makes Ruth's Chris Creamed Spinach Special
Ruth's Chris elevates this classic side dish through careful ingredient selection and precise technique. Their version stands out from typical creamed spinach recipes with these distinctive characteristics:
| Ruth's Chris Version | Standard Creamed Spinach |
|---|---|
| Fresh baby spinach only (no frozen) | Often uses frozen spinach |
| Heavy cream base with precise reduction | Cream sauce often under-reduced |
| Garlic incorporated early in cooking process | Garlic sometimes added late or omitted |
| Nutmeg used sparingly for depth | Nutmeg often overused |
| Consistent restaurant-quality texture | Texture often varies batch to batch |
Essential Ingredients for Authentic Flavor
The magic of Ruth's Chris creamed spinach comes from using the right ingredients in proper proportions. Don't substitute unless absolutely necessary—this is what makes the dish special:
- 2 lbs fresh baby spinach (must be fresh, not frozen)
- 1½ cups heavy cream (not half-and-half or milk)
- 4 tbsp unsalted butter (European-style for best results)
- 3 large garlic cloves, minced fine
- ¼ tsp freshly grated nutmeg (bottled won't work)
- Salt and white pepper to taste
- 2 tbsp grated Parmesan (optional but recommended)
Step-by-Step Preparation Guide
Follow these professional techniques to achieve restaurant-quality results:
- Prep the spinach: Wash spinach thoroughly in cold water. Do not dry completely—some moisture helps with wilting. Remove any tough stems.
- Wilt the spinach: In a large pot over medium heat, add the damp spinach and cook just until wilted (2-3 minutes). Do not overcook. Immediately transfer to a colander and press out excess liquid with a spoon.
- Prepare the cream base: In the same pot, melt butter over medium-low heat. Add minced garlic and cook until fragrant (about 1 minute). Pour in heavy cream and bring to a gentle simmer.
- Reduce the cream: Simmer gently for 8-10 minutes until cream reduces by about one-third and coats the back of a spoon. This critical step prevents a watery final product.
- Combine ingredients: Add the wilted spinach, nutmeg, salt, and white pepper to the reduced cream. Stir gently to combine. Cook for 3-4 minutes until heated through.
- Final seasoning: Taste and adjust seasoning as needed. For authentic Ruth's Chris flavor, add grated Parmesan if desired. Serve immediately.
Avoiding Common Preparation Mistakes
Professional chefs consistently note these pitfalls when recreating Ruth's Chris creamed spinach:
- Using frozen spinach: The texture will be completely different and often too watery. Fresh baby spinach is non-negotiable for authentic results.
- Skipping the cream reduction: Without properly reducing the cream first, the final dish becomes soupy rather than having that signature rich, velvety texture.
- Overcooking the spinach: The spinach should be barely wilted before combining with the cream—overcooking makes it mushy and dark green.
- Using pre-minced garlic: Freshly minced garlic provides a brighter flavor that's essential to the dish's profile.
When This Recipe Works Best (And When It Doesn't)
Understanding the context boundaries for this Ruth's Chris steak house creamed spinach recipe ensures optimal results:
- Perfect for: Special occasions, holiday meals, steakhouse-style dinners at home, when you want an impressive side dish that complements rich proteins
- Not ideal for: Quick weeknight sides (takes 30-40 minutes), low-calorie diets (it's meant to be indulgent), large batch cooking (best made fresh in smaller quantities)
- Portion guidance: This recipe serves 4 as a side dish. Scale proportionally—don't simply double ingredients in one pot, as this affects texture.
Serving and Storage Recommendations
For the most authentic Ruth's Chris experience:
- Serve immediately while hot and creamy—the texture changes as it cools
- Pair with grilled proteins, especially filet mignon or ribeye
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat gently on the stove with a splash of cream to restore texture (microwaving makes it rubbery)
- Do not freeze—cream-based dishes separate when frozen and thawed
Why This Copycat Recipe Delivers Authentic Results
After testing numerous variations, this Ruth's Chris creamed spinach recipe stands out because it respects the restaurant's preparation philosophy. According to culinary industry sources, Ruth's Chris uses a specific technique where the cream is reduced significantly before adding the spinach, which prevents the common problem of watery creamed spinach. The careful balance of nutmeg—not too little, not too much—provides that distinctive background note without overwhelming the fresh spinach flavor.
Food science confirms that using fresh spinach rather than frozen makes a dramatic difference in texture and color. Frozen spinach contains more water and often has a slightly metallic taste from the freezing process. The European-style butter (with higher fat content) creates a richer mouthfeel that's characteristic of the restaurant version.
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