Prep 15 mins
Cook 30 mins
Love their steaks, and I love their version of this classic side dish to a thick, juicy steak. Sometimes I cheat and use 2 10 ounce packages of frozen, chopped spinach which I thaw and drain.
- 6 tablespoons butter
- 1⁄4 cup all-purpose flour
- 1⁄4 cup chopped onion
- 1 bay leaf
- 1 whole clove
- 2 cups whole milk
- 2 (10 ounce) bagsready-to-use fresh spinach
- Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
- Add flour and stir until light golden, about 7 minutes.
- Stir in onion, bay leaf and clove.
- Gradually whisk in milk.
- Whisk until mixture boils and thickens, about 10 minutes.
- Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).
- Remove bay leaf and whole clove.
- Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.
- Transfer spinach to bowl filled with ice water to cool.
- Drain well.
- Roll up spinach in kitchen towl and squeeze out as much liquid as possible.
- Transfer spinach to processor and finely chop.
- Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.
- Stir in remaining 2 tablespoons of butter.
- Season to taste with salt and pepper and serve.
Yessir, this is just about as good as it gets if you like spinach. We thoroughly enjoyed this dish. The bay leaf and the clove gave just hints of seasoning which were tantalizing. Nice and creamy, and a beautiful color if you use fresh spinach. Just remember to rinse those bags of "prewashed" spinach anyway, because sometimes they don't always get the sand out. This dish was just wonderful for us. Thanks for posting and sharing.
Sshh, don't tell... I cheated and used frozen spinach! Actually, you should shout this one from a hilltop because the flavor is fabulous! I always wondered what it was about Ruth's Chris Steak House recipe that I couldn't duplicate... bay and clove! Never would have guessed it. I added 1 minced shallot to the recipe on my second try and really enjoyed the little extra flavor, but the recipe is great with onion alone. I paired this with pan seared tofu for a dish that hints of paleek paneer(one of my favorite indian dishes). Remember that just because it's a steak house recipe doesn't mean it can't be used for vegetarian purposes! All in all, a savoury dish that was greatly enjoyed.
Having never been to Ruth's Chris, but LOVING Creamed Spinach, I had to try this recipe!! I was not disappointed, it is wonderful! I think I may change my 'Zaar name to the Shortcutter, because, if there is a short cut, I will find it. Instead of cooking the spinach first (and cooling, draining and drying) I put the raw spinach in the food processor and gave it a whirl. I added the raw minced spinach to the thick cream sauce and let it cook for the 5+/- minutes as recommended. I did that for two reasons: the time as I've said, but also the nutrition. If you boil it first, your vitamins (if they don't die in the boiling water) get leached out and go down the drain. This way, cooking on low heat for the 5 minutes softens the spinach and retains the nutrition. I also pumped up the clove and added nutmeg as a personal preference. Thank you Yooper, dinner was wonderful!