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Ruth Chris’ Steakhouse Clone: Creamed Spinach

Ruth Chris Steakhouse Clone Creamed Spinach   My kid loves Spinach.  When I say love, I mean she’d probably agree to be a paid assassin to score her some spinach.  Like seriously if she see’s spinach is being made she begins to do a tribal dance of happy that threatens to either bring rain or knock over someone if they get too near her display.  Her absolute favorite is her Aunt Sarah’s Spinach Gratin (which…. needs to be put on this blog because it’s Delicious <= notice the caps there?!  huh didja’?!) , but she’ll settle for a quiche or….. this pretty fabulous clone of a famous Steak House’s much lauded side.

Steak nights does’t come often enough (according to Veronica), but when it does this pairs well.  The recipe for this is one I found in a really neat cookbook I own called “A Treasury of Top Secret Recipes” by Todd Wilbur.  The book itself is full of restaurant and name brand clones that you can try to replicate in your own kitchen.  I’ve had some hits and misses with this book, but every time I’ve cooked with it I have fun, and even if it’s not identical to the item that’s being cloned the food’s all very edible which is really what matters! We really enjoy this recipe, and I hope you do too!

1- 10 0z. package of Chopped Frozen Spinach
2 tablespoons Butter
1 1/2 tablespoons Flour
1/2 cup (or more) Heavy Cream
1/4 teaspoon Salt
2 dashes Pepper
2 dashes Nutmeg (grated)
1-2 dashes Cayenne Pepper

1.  Cook the Spinach according to the package directions, drain, and squeeze out excess liquid.
2.  Melt butter in saucepan then add Flour into pan and stir into a thick paste and cook for a minute.
3.  Add the cream and heat for 2 to 3 minues or until the sauce thickens.  Stir constantly so that sauce does not burn.
4. Add the spinach, salt, pepper, nutmeg, and cayenne.  Cook for 2 to 4 minutes, stirring often.  Serve it hot!

Note:  If your spinach is too thick, use a little more cream to loosen it up and it’s great!  Remember to taste your dish before serving to adjust your spice levels if needed. (And if you’re a fan of garlic feel free to mince up a clove and cook it with the melting of your butter.)


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