Ruth's Chris Creamed Spinach Recipe

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Ruth’s Chris Creamed Spinach

I have had several requests for this recipe, some of them have been sent to me by friends, so rather than retype it here, I thought I would share my new recipe with you. It’s quick, delicious, healthy and oh so easy! This recipe is so great because not only does it have a great dressing, but the cream is added at the end of the cooking process. The taste? Oh my it’s fabulous!

Ruth’s Chris Creamed Spinach Recipe is a classic that I first made for my first-ever blog post. It’s a must for any vegan chef because it makes a delicious side dish and is super easy to make! The great bonus of this recipe is the fact that it is very quick to make and you can add it to all kinds of meals such as rice, quinoa, pasta, and salads.

Ruth’s Chris Creamed Spinach is a kind of vegetable with bright green leaves. It is loaded with antioxidants. It is also high in iron for building healthy blood circulation. So, it is a very important vegetable for health purposes. But if you have limited time to cook, choose the right recipe. One way to do it is with the help of this recipe.

How To Make Ruth’s Chris Creamed Spinach

This is a very healthy and delicious recipe for creamed spinach. It not only tastes good but provides a good source of vitamins and minerals. This is one of my favorite recipes! I love to make it with whole milk since it doesn’t curdle my spinach so it’s all good. After collecting all the ingredients, let’s start making Delicious Ruth’s Chris Creamed Spinach Recipe.

Ingredients

Butter , 6 tablespoons
All-purpose flour, 1⁄4 cup
Onion (finely chopped) , 1⁄4 cup
1 bay leaf
Garlic clove (finely minced), 1 tablespoon
Whole milk, 2 cups
Fresh spinach, 2 bags
Kosher salt
Ground black pepper

Instructions

Step 1

Warm up a medium-sized heavy saucepan with four tablespoons of butter over medium heat.

Step 2

Sprinkle 14 cups of all-purpose flour over the melted butter, stirring until they are light golden in color.

Step 3

Stir in chopped onion, bay leaf, and minced garlic clove bit by bit, stirring finely for 3 minutes.

Step 4

Pour in 2 cups of whole milk slowly, whisking continuously, after the flour and onions have been thoroughly mixed. Whisk continuously until it reaches a boil and thickens.

Step 5

Simmer the sauce for 5 more minutes after reducing the heat to low. To thicken the sauce, whisk frequently.

Step 6

It is time now to remove the bay leaf, place the sauce in a bowl, and season with salt and pepper to taste.

Step 7

Boil water for spinach in a large pot.Once the water has boiled, cook the spinach until it has wilted and become tender.

Step 8

Pour iced water into a bowl, then add the spinach. When the spinach is fully drained, roll it up into a kitchen towel with as much air as possible and squeeze as much water out as possible.

Step 9

After that, chop the spinach very finely. Stir spinach into the sauce, then simmer for 5 minutes.

Step 10

In the end, add those two tablespoons of butter. Sprinkle salt and pepper to taste. Immediately remove from the heat and serve hot in a casserole dish. Serve Ruth’s Chris spinach with white rice, fried rice, plain noodles, or other dishes as desired.

Ruth’s Chris Creamed Spinach Recipe

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Prep Time 10

Cook Time 30

Course Side Dish

Cuisine American

Servings

Ingredients

6 tbsp Butter
1/4 cup All-purpose flour
1/4 cup Onion finely chopped
1 bay leaf
1 tbsp Garlic clove finely minced
2 cups Whole milk
2 bags Fresh spinach 12- 16oz each
Kosher salt
Ground black pepper

Instructions

Warm up a medium-sized heavy saucepan with four tablespoons of butter over medium heat.
Sprinkle 14 cups of all-purpose flour over the melted butter, stirring until they are light golden in color.
Stir in chopped onion, bay leaf, and minced garlic clove bit by bit, stirring finely for 3 minutes.
Pour in 2 cups of whole milk slowly, whisking continuously, after the flour and onions have been thoroughly mixed. Whisk continuously until it reaches a boil and thickens.
Simmer the sauce for 5 more minutes after reducing the heat to low. To thicken the sauce, whisk frequently.
It is time now to remove the bay leaf, place the sauce in a bowl, and season with salt and pepper to taste.
Boil water for spinach in a large pot.Once the water has boiled, cook the spinach until it has wilted and become tender.
Pour iced water into a bowl, then add the spinach. When the spinach is fully drained, roll it up into a kitchen towel with as much air as possible and squeeze as much water out as possible.
After that, chop the spinach very finely. Stir spinach into the sauce, then simmer for 5 minutes.
In the end, add those two tablespoons of butter. Sprinkle salt and pepper to taste. Immediately remove from the heat and serve hot in a casserole dish. Serve Ruth’s Chris spinach with white rice, fried rice, plain noodles, or other dishes as desired.