Easy Recipe for Ruth's Chris Creamed Spinach Made Simple
Recipe for ruth's chris creamed spinach offers a rich and decadent side dish, blending creamy textures with the earthy flavors of spinach for a comforting indulgence.
Equipment
- Large saucepan
- Whisk
- Measuring cups and spoons
- Kitchen towel or cheesecloth (for squeezing spinach)
- Cutting board
- Knife
Ingredients
- 30 ounces frozen chopped spinach, thawed and squeezed dry
- 4 tablespoons butter
- 2 tablespoons all-purpose flour (can substitute with gluten-free all-purpose blend)
- 1 1/2 cups heavy cream
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Step 1: Prepare the Spinach: Ensure the thawed spinach is thoroughly squeezed dry to remove excess moisture. This step is crucial for achieving the desired creamy consistency without a watery result. Place the spinach in a clean kitchen towel or cheesecloth and squeeze firmly.
- Step 2: Create the Roux: In a large saucepan, melt the butter over medium heat. Whisk in the flour until a smooth paste forms, known as a roux. Cook for about 1-2 minutes, stirring constantly, until the roux is lightly golden. This step is essential for thickening the cream sauce.
- Step 3: Develop the Cream Sauce: Gradually whisk in the heavy cream, ensuring no lumps form. Continue stirring until the sauce thickens slightly, about 3-5 minutes. Reduce the heat to low.
- Step 4: Infuse Flavors: Stir in the nutmeg, garlic powder, salt, and pepper. Adjust the seasonings to taste, bearing in mind that the flavors will intensify as the sauce simmers.
- Step 5: Incorporate the Spinach: Add the squeezed spinach to the cream sauce, stirring until well combined and heated through. Ensure the spinach is evenly distributed throughout the sauce.
- Step 6: Add Cheese (Optional): If desired, stir in the grated Parmesan cheese until melted and incorporated. This adds a layer of savory richness to the dish.
- Step 7: Serve Immediately: Serve hot as a side dish. Garnish with a sprinkle of nutmeg or Parmesan cheese, if desired. For a richer flavor, consider using a combination of heavy cream and half-and-half. A pinch of cayenne pepper can add a subtle kick. To make ahead, prepare the dish up to the point of adding the spinach, then refrigerate. Reheat gently on the stovetop before serving, stirring in the spinach and cheese (if using) just before serving.
Notes
Variations
The recipe offers several avenues for adaptation and personalization:
- Ingredient Swaps: For a lighter variation, half-and-half or milk can be substituted for heavy cream, albeit with a less decadent result. Alternative cheeses like Gruyre, Fontina, or a blend of Italian cheeses can replace Parmesan for a different flavor profile.
- Regional Twists: Adding a pinch of red pepper flakes introduces a spicy Calabrian influence. Incorporating caramelized onions imparts a French onion soup-like essence.
- Dietary Adjustments: To make it vegan, substitute the butter with olive oil or a plant-based butter alternative, use a plant-based cream, and omit the Parmesan cheese or replace it with nutritional yeast. For a lower-carb version, consider using cauliflower puree to add creaminess and decrease the carbohydrate content.
Serving Suggestions
This creamed spinach shines as a classic accompaniment to grilled steaks, roasted chicken, or baked salmon. It also serves as an elegant side for holiday meals, complementing dishes like prime rib or roasted turkey. Creative presentations include serving it in individual ramekins or as a filling for puff pastry shells. It can also be paired with eggs Benedict for an indulgent brunch.
Storage Tips
To preserve freshness, the creamed spinach should be stored in an airtight container in the refrigerator. When stored properly, it typically maintains its quality for 3-4 days. Reheating is best done gently on the stovetop over low heat, stirring frequently to prevent scorching. A microwave can be used for individual portions, but the texture may be slightly altered. Freezing is not recommended as it can cause the sauce to separate and become grainy upon thawing.
Frequently Asked Questions
- Question 1: Can fresh spinach be used instead of frozen?
Yes, fresh spinach can be used. Approximately 1.5 pounds of fresh spinach will yield the equivalent amount of thawed and squeezed frozen spinach. Saut the fresh spinach until wilted before adding to the cream sauce. - Question 2: How can the dish be prevented from becoming watery?
Thoroughly squeezing the thawed spinach is critical. Also, avoid overcooking, as this can release additional moisture. - Question 3: Can this dish be made ahead of time?
Yes, the cream sauce can be prepared in advance and stored in the refrigerator. Just before serving, reheat the sauce and incorporate the spinach. - Question 4: What can be added to enhance the flavor?
A dash of Worcestershire sauce, a sprinkle of smoked paprika, or a few drops of hot sauce can add layers of complexity to the dish’s flavor profile.