Ruth’s Chris Creamed Spinach – A Rich, Velvety Steakhouse Classic

If you’ve ever had a side of creamed spinach at a great steakhouse and wondered how to bring that same silky, savory flavor home, you’re in the right place. This version channels the Ruth’s Chris style—lush, buttery, and perfectly seasoned—without being heavy or fussy. It’s simple enough for a weeknight and special enough for a holiday table.

With a handful of pantry ingredients and a few easy steps, you’ll have a side dish that makes everything on the plate taste better.

What Makes This Special

This creamed spinach stands out thanks to a smooth béchamel base enriched with cream and butter. The spinach stays bright and tender, not soggy, and the flavor leans savory with a hint of nutmeg. It’s balanced, not gluey, and never watery.

Think of it as steakhouse comfort—done right and easy to repeat.

Ingredients

• 2 pounds fresh spinach (baby spinach or regular, stems trimmed), or 20 ounces frozen chopped spinach, thawed
• 3 tablespoons unsalted butter
• 1 small yellow onion, finely minced (about 1/2 cup)
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 cup whole milk, warmed
• 1/2 cup heavy cream
• 1/2 cup finely grated Parmesan or Pecorino Romano
• 1/4 teaspoon freshly grated nutmeg (or a pinch, to taste)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Pinch of cayenne or white pepper (optional, for a subtle lift)

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How to Make It

1. Prep the spinach. If using fresh spinach, rinse well and shake off excess water. Wilt it in batches in a large dry skillet over medium heat until just softened. Transfer to a colander and cool slightly.Squeeze out as much liquid as possible, then chop. If using frozen spinach, thaw completely and squeeze out excess moisture.
2. Sauté the aromatics. In a large skillet or saucepan, melt the butter over medium heat. Add the minced onion and cook until soft and translucent, about 4–5 minutes.Stir in the garlic and cook 30 seconds, just until fragrant.
3. Make the roux. Sprinkle in the flour and stir constantly for 1–2 minutes. The mixture should look like damp sand and smell slightly nutty. Don’t let it brown.
4. Build the sauce. Gradually whisk in the warm milk, a splash at a time, whisking until smooth before adding more.When the mixture is lump-free and slightly thick, whisk in the heavy cream. Simmer gently for 2–3 minutes until velvety.
5. Season well. Stir in the salt, black pepper, nutmeg, and cayenne or white pepper if using. Taste and adjust.The sauce should be well seasoned at this point.
6. Add the spinach. Fold in the chopped spinach, breaking up any clumps. Stir until the spinach is evenly coated and heated through, 2–3 minutes.
7. Finish with cheese. Reduce heat to low and stir in the Parmesan until melted and smooth. If the mixture is too thick, splash in a bit more milk or cream; if too loose, let it gently simmer a minute to tighten up.
8. Serve hot. Spoon into a warm serving dish.For a steakhouse touch, top with a small pat of butter or a sprinkle of extra Parmesan.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
• Reheat: Warm gently on the stovetop over low heat, stirring and adding a splash of milk or cream to loosen. Avoid high heat to prevent separation.
• Freeze: Not ideal due to dairy separation, but possible. Cool completely, freeze up to 1 month, and reheat slowly with extra cream to bring it back together.

Why This is Good for You

Spinach is rich in vitamin K, folate, iron, and fiber, which support bone health, energy, and digestion.

Even in a creamy sauce, it brings a hefty dose of greens to your plate. Using milk and a measured amount of butter keeps it indulgent but balanced. You can also lighten it slightly by swapping part of the cream with more milk.

Common Mistakes to Avoid

• Not squeezing the spinach enough: Excess water will thin the sauce and make it soupy.Press firmly to remove liquid.
• Roux too dark or undercooked: A pale, cooked roux prevents raw flour taste and keeps the sauce smooth. Aim for 1–2 minutes of gentle cooking.
• Adding cold milk all at once: Cold liquid can cause lumps. Warm the milk and add gradually, whisking constantly.
• Under-seasoning: Cream dulls flavors.Taste and adjust salt, pepper, and nutmeg before adding the spinach.
• Overcooking the spinach: Spinach cooks fast. Wilt just enough to soften, then finish it in the sauce.

Recipe Variations

• Garlic-Parmesan Upgrade: Add an extra clove of garlic and finish with a squeeze of lemon for brightness.
• Three-Cheese Blend: Swap half the Parmesan for Gruyère and a spoonful of cream cheese for extra silkiness.
• Bacon or Pancetta: Cook 3–4 strips until crisp, crumble, and fold in at the end. Use some of the drippings in place of butter for a smoky note.
• Onion Swap: Use shallots for a sweeter, more delicate flavor.
• Lighter Version: Use 2 tablespoons butter, 2 tablespoons flour, and 1.5 cups 2% milk; skip the cream and use 1/4 cup Parmesan.
• Spice It Up: Add a pinch of smoked paprika or a few drops of hot sauce.
• Gluten-Free: Replace flour with 1.5 tablespoons cornstarch whisked into the warm milk, then add to the sautéed onions and simmer until thick.

FAQ’s

Can I use frozen spinach instead of fresh?

Yes.

Frozen chopped spinach works well and saves time. Thaw completely and squeeze out as much liquid as you can. You’ll need about 20 ounces to match 2 pounds of fresh spinach once cooked.

How do I prevent the sauce from getting lumpy?

Cook the flour in butter for 1–2 minutes, then add warm milk gradually while whisking constantly.

If lumps appear, remove from heat and whisk hard or use an immersion blender to smooth it out.

What if my creamed spinach is too thin?

Simmer it gently for a few minutes to reduce and thicken. If it’s still loose, mix 1 teaspoon cornstarch with 1 tablespoon milk and stir it in over low heat until it tightens up.

Can I make this ahead of time?

Yes. Cook up to 2 days ahead, store chilled, and reheat slowly on the stove with a splash of cream or milk to restore the texture.

Finish with fresh cheese before serving.

Is nutmeg necessary?

It’s classic, but optional. Nutmeg adds a warm, subtle depth that pairs beautifully with cream and spinach. If you don’t have it, a pinch of white pepper or a squeeze of lemon can add interest.

What should I serve it with?

It’s fantastic with steak, roast chicken, pork chops, or seared salmon.

It also pairs well with mashed potatoes, roasted carrots, and crusty bread to scoop up every bit.

In Conclusion

Ruth’s Chris style creamed spinach is the kind of side that turns a simple dinner into something special. With a smooth sauce, well-seasoned greens, and a touch of cheese, it’s rich without being heavy. Follow the steps, avoid the common pitfalls, and you’ll have a dependable, restaurant-quality favorite you can make anytime.

Keep this recipe handy—it’s a crowd-pleaser, every time.

Ruth's Chris Creamed Spinach - A Rich, Velvety Steakhouse Classic

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• 2 pounds fresh spinach (baby spinach or regular, stems trimmed), or 20 ounces frozen chopped spinach, thawed
• 3 tablespoons unsalted butter
• 1 small yellow onion, finely minced (about 1/2 cup)
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 cup whole milk, warmed
• 1/2 cup heavy cream
• 1/2 cup finely grated Parmesan or Pecorino Romano
• 1/4 teaspoon freshly grated nutmeg (or a pinch, to taste)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Pinch of cayenne or white pepper (optional, for a subtle lift)

Instructions

 

• Prep the spinach. If using fresh spinach, rinse well and shake off excess water. Wilt it in batches in a large dry skillet over medium heat until just softened. Transfer to a colander and cool slightly. Squeeze out as much liquid as possible, then chop. If using frozen spinach, thaw completely and squeeze out excess moisture.
• Sauté the aromatics. In a large skillet or saucepan, melt the butter over medium heat. Add the minced onion and cook until soft and translucent, about 4–5 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.
• Make the roux. Sprinkle in the flour and stir constantly for 1–2 minutes. The mixture should look like damp sand and smell slightly nutty. Don’t let it brown.
• Build the sauce. Gradually whisk in the warm milk, a splash at a time, whisking until smooth before adding more. When the mixture is lump-free and slightly thick, whisk in the heavy cream. Simmer gently for 2–3 minutes until velvety.
• Season well. Stir in the salt, black pepper, nutmeg, and cayenne or white pepper if using. Taste and adjust. The sauce should be well seasoned at this point.
• Add the spinach. Fold in the chopped spinach, breaking up any clumps. Stir until the spinach is evenly coated and heated through, 2–3 minutes.
• Finish with cheese. Reduce heat to low and stir in the Parmesan until melted and smooth. If the mixture is too thick, splash in a bit more milk or cream; if too loose, let it gently simmer a minute to tighten up.
• Serve hot. Spoon into a warm serving dish. For a steakhouse touch, top with a small pat of butter or a sprinkle of extra Parmesan.