I still remember the first time I ordered creamed spinach at Ruth’s Chris. It was one of those celebratory dinners with my husband after a big work win. We were both eyeing the steaks, but when that side came out—steaming hot, impossibly creamy, with just the right hint of something special—I was hooked. One bite and I knew I had to figure out how to make it myself. After a few kitchen experiments (and yes, a couple of overly watery or bland batches), I landed on this version that tastes just like the restaurant one. Now it’s a regular in our house, especially when we’re grilling steaks or hosting friends who expect something a little fancy.
This Ruth’s Chris creamed spinach recipe has become my secret weapon for turning ordinary meals into something memorable. It’s rich without being heavy, packed with spinach flavor, and that subtle seasoning from the bay leaf and clove makes people ask, “What’s your trick?” I’ve made it dozens of times, tweaking it along the way, and I’m excited to share exactly how I do it so you can nail it too.
Why You’ll Love This Recipe
- It tastes exactly like the Ruth’s Chris version—creamy, flavorful, and restaurant-quality right from your kitchen.
- Ready in under an hour, with most of the work happening on the stove while you prep the rest of the meal.
- Uses simple ingredients you probably already have or can grab easily, but feels totally indulgent.
- Perfect side for steaks, chicken, or even as a base for other dishes—my family devours it every single time.
- Make-ahead friendly and reheats beautifully, which has saved me on busy weeknights more times than I can count.
Trust me, once you try this, you’ll skip the frozen stuff forever. It’s that good.
Ingredients List
For the béchamel-style sauce
- 6 tablespoons unsalted butter, divided
- ¼ cup all-purpose flour
- ¼ cup finely chopped onion (or one small shallot for a milder flavor)
- 1 bay leaf
- 1 whole clove
- 2 cups whole milk (or half-and-half for extra richness—I’ve done both and both work great)
- Salt and freshly ground black pepper to taste
For the spinach:
- 2 (10-ounce) bags ready-to-use fresh spinach (or about 1.5-2 pounds fresh spinach if buying loose—stemmed and washed)
- Optional but highly recommended: a pinch of nutmeg (I discovered this by accident one time and never looked back)
Substitutions that work well: Frozen chopped spinach (thawed and squeezed dry) if you’re short on time—use three 10-ounce packages. For a dairy-free version, I’ve experimented with coconut milk, but it changes the classic flavor a bit. Whole milk gives the best balance.
Step-by-Step Instructions
I always start by prepping everything because once the sauce gets going, things move fast. This recipe serves about 4-6 as a generous side.
1. Melt the butter for the roux.
Place a heavy medium saucepan over medium heat and add 4 tablespoons of the butter. Let it melt completely. Add the flour and whisk constantly for about 7 minutes until it turns a light golden color. This cooks out the raw flour taste—that patience pays off big time.
2. Build the flavor base.
Stir in the chopped onion, bay leaf, and whole clove. Cook for another minute or two until the onion starts to soften. The kitchen will smell amazing already.
3. Whisk in the milk.
Gradually pour in the 2 cups of milk while whisking vigorously to avoid lumps. Keep whisking until the mixture comes to a boil and thickens nicely, about 10 minutes. It should coat the back of a spoon. Reduce the heat to low and let it simmer gently for another 5 minutes, stirring often. The sauce will be quite thick at this point—that’s what you want.
4. Remove the aromatics.
Take out the bay leaf and the clove (I fish them out with a spoon). Taste and season with salt and pepper. Set the sauce aside but keep it warm.
5. Prepare the spinach.
Bring a large pot of water to a boil. Add the fresh spinach in batches if needed and cook just until wilted and tender, about 2 minutes. Don’t overcook it—you want that bright green color. Drain immediately and plunge into a bowl of ice water to stop the cooking. Drain well again.
6. Squeeze and chop.
Roll the spinach up in a clean kitchen towel and squeeze out as much liquid as humanly possible. This step is crucial—excess water ruins the creamy texture. Transfer the squeezed spinach to a food processor and pulse until finely chopped. (If you don’t have a processor, chop by hand—it just takes a minute longer.)
7. Combine and finish.
Add the chopped spinach to the warm sauce. Simmer over low heat for about 5 minutes, stirring often, until everything is heated through and perfectly combined. Stir in the remaining 2 tablespoons of butter for that extra luxurious shine. Taste again and adjust seasoning—sometimes I add that pinch of nutmeg here for warmth.
That’s it! Serve it right away while it’s hot and bubbly.
Pro Tips & Tricks
Over the years I’ve learned a few things that make this Ruth’s Chris creamed spinach recipe foolproof:
- Don’t skip squeezing the spinach. I once got lazy and ended up with a watery mess. Squeeze until your arms are tired—it makes all the difference.
- Make the sauce ahead. You can prepare the béchamel up to a day in advance and keep it in the fridge. Just reheat gently and add the spinach right before serving.
- Season at the end. The bay and clove give subtle background notes, but salt and pepper bring it home. Taste as you go.
- For extra indulgence, stir in a handful of freshly grated Parmesan at the very end. It’s not strictly traditional but my family begs for it.
- Storage: Leftovers keep in an airtight container in the fridge for 3-4 days. Reheat on the stovetop with a splash of milk to loosen it up.
Variations & Substitutions
I love playing around with this base recipe depending on what I have or who I’m feeding:
- Garlic lovers’ version: Add 2-3 minced garlic cloves with the onion. My husband insists on this now.
- Lighter take: Use half milk and half chicken broth for the sauce, or swap in low-fat milk if you’re watching things (it’s still delicious, just not quite as decadent).
- Cheesy spinach bake: Transfer the finished creamed spinach to a baking dish, top with more cheese and breadcrumbs, and broil until bubbly and golden. Turns it into a fantastic casserole.
These tweaks keep it feeling fresh even though I make the classic version most often.
Serving Suggestions
This creamed spinach shines alongside a perfectly seared steak—just like at Ruth’s Chris. I pair it with grilled ribeyes, garlic butter shrimp, or roasted chicken. It’s elegant enough for date night or holidays but simple enough for Sunday supper.
Try it with mashed potatoes and a crisp green salad for balance, or spoon it over baked potatoes for a comforting twist. At parties, I serve small portions in ramekins as a passed appetizer. It disappears fast every time.
FAQ’s
Can I use frozen spinach instead of fresh?
Absolutely. Thaw three 10-ounce packages completely, squeeze out every drop of liquid, and proceed. It saves time and tastes nearly identical.
How do I make this ahead for a dinner party?
Make the full dish up to a day ahead, cool it, and refrigerate. Reheat gently on the stove or in a low oven, stirring in a bit of milk if it thickens too much.
Is this recipe gluten-free?
Not as written because of the flour, but you can use a gluten-free flour blend. The texture stays great.
Why does it need the bay leaf and clove?
They add that signature subtle depth without overpowering. Removing them before serving keeps the texture smooth.
Can I freeze creamed spinach?
Yes, though the texture is best fresh. Freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.
My sauce turned out lumpy—what happened?
Whisk vigorously when adding the milk and make sure the roux cooks long enough. If lumps happen, strain the sauce before adding spinach.
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- Authentic Birria Tacos Recipe with Consomé
- The 4 Air Fryer Recipes That Saved My Sanity
Final Thoughts
There’s something so satisfying about recreating a restaurant favorite at home, especially one as comforting as this Ruth’s Chris creamed spinach. The first time my kids asked for seconds of spinach—spinach!—I knew I had a winner.
Give this a try the next time you fire up the grill or want to elevate a weeknight meal. I’d love to hear how it turns out for you—drop a comment with your tweaks or what you served it with. Happy cooking, friends. Your kitchen is about to smell incredible.