Ruth's Chris Steak House Creamed Spinach

"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."
photo by lengle57 photo by lengle57
photo by lengle57
Ready In:




  • 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.
  • Drain.
  • 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.

Questions & Replies

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  1. 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.
  2. 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.
  3. 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!
  4. Excellent dish. It does have a tantalizing flavor as is, but still was a tad bland for us. A bit of shallot, nutmeg and a hint of cayenne pepper help. It also needs some salt and pepper. We used fresh spinach (not pre-washed or bagged) and did not pre-cook it. That helped the with the consistency, color and flavor. We also skipped the butter at the end with no ill effect. I don't think I'll ever pre-cook spinach again. I have a very tough time getting anything green into my kids and they loved this - that makes it a winner in our house. Thanks for posting!
  5. This was okay - I've never had it in the SteakHouse, but if I were to do it again, I'd add some nutmeg and some Parmesan cheese. But I probably wouldn't make this recipe again.


  1. My mom made the BEST creamed spinach, can't find her recipe so I'm trying this one. The major difference here is she never used milk or cream to make her roux, she always used evaporated milk, makes a big difference in flavor.
  2. Excellent recipe - the sauce was divine! I wound up with what seemed like twice as much sauce as I needed, but that's okay as I served it with penne pasta as a sauce - yummy! I also added a bit of nutmeg, and cut some of the fat by using 3 TBSP of butter and a bit of olive oil in the first step, fat-free half and half instead aof milk, and Butter Buds instead of butter at the end. Tasted great to me!
  3. I used this in a spinach dip instead of buying frozen creamed spinach and it was perfect! Really a very good dish. Thank you :)


What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite. Love music, (except rap) and I'm a huge Green Bay Packer Fan!
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