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A smooth and flavorful creamed spinach recipe inspired by Ruth’s Chris Steakhouse, featuring a creamy cheese sauce with a hint of nutmeg and a velvety texture, perfect as a classic steakhouse side or elegant family dish.

  • Total Time: 35 minutes
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • 2 pounds fresh spinach (or 2 packages frozen chopped spinach, thawed and well drained)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 ½ cups half-and-half (or heavy cream for a richer sauce)
  • ½ teaspoon nutmeg (optional)
  • ½ teaspoon salt, adjust to taste
  • ¼ teaspoon ground black pepper
  • ¼ cup grated Parmesan cheese
  • ¼ cup cream cheese, softened
  • ¼ cup shredded mozzarella or Monterey Jack cheese (optional)

Instructions

  1. If using fresh spinach: rinse and remove thick stems. Blanch in boiling water for 1–2 minutes, drain and plunge into ice water, then squeeze out all moisture and roughly chop.
  2. If using frozen spinach: thaw completely and squeeze dry with towels or cheesecloth until no excess liquid remains.
  3. Heat butter and olive oil in a large skillet over medium heat.
  4. Add finely diced onion and cook 3–4 minutes until soft and translucent, stirring often.
  5. Stir in minced garlic and cook about 30 seconds until fragrant, taking care not to brown the garlic.
  6. Sprinkle flour over the onions and garlic and stir constantly for about 1 minute to cook out raw flour taste.
  7. Slowly add half-and-half while whisking steadily; continue whisking until the sauce thickens and coats the back of a spoon, about 3–5 minutes.
  8. Lower heat to low and stir in softened cream cheese until fully melted and smooth.
  9. Add grated Parmesan and shredded mozzarella, stirring until the sauce is silky. If too thick, loosen with a splash more cream.
  10. Gently fold the prepared spinach into the cheese sauce and cook slowly for 2–3 minutes to combine flavors.
  11. Season with salt, ground black pepper, and optional nutmeg to taste; adjust seasoning as needed.
  12. Spoon the creamed spinach into a serving dish or small cast-iron skillet, sprinkle extra Parmesan on top, and broil 1–2 minutes until golden and bubbling (optional).

Notes

For best flavor, use fresh spinach; if using frozen, dry thoroughly to avoid sogginess., Cook onions gently to bring out sweetness which balances spinach’s slight bitterness., Add cream slowly while whisking to maintain a smooth, lump-free sauce., Use room-temperature cream cheese for a silkier sauce without lumps., Season towards the end as spinach can add saltiness during cooking., Broil the top carefully to prevent burning the Parmesan., Reheat leftovers gently over low heat with a splash of cream or milk to restore creaminess., Optional ingredients include cayenne pepper, crumbled bacon, white wine, additional mozzarella, shallots, and panko breadcrumbs for variation.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Cuisine: American Steakhouse

Nutrition

  • Serving Size: about 1 cup
  • Calories: Approximately 180 calories per serving
  • Fat: 14 grams per serving
  • Carbohydrates: 8 grams per serving
  • Protein: 6 grams per serving