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Ruth's Chris Steak House Creamed Spinach

By Todd Wilbur

Score: 5.00. Votes: 7
In stock (9900 items available)
  • $0.79

"Ruth's Chris Steak House" is such a difficult name to spit out that a restaurant critic suggested it be used as a sobriety test. Surely anyone who could say the name three times fast couldn't possibly be intoxicated. But the hard-to-say name has worked well for the steakhouse chain—it's memorable. The name came from the first restaurant that Ruth purchased in 1965 called Chris Steak House. When she opened a second restaurant with that same name, the previous owner, Chris Matulich, tried to sue her. She won the case, but to avoid future law suits, she put her name in front of the original and it became the tongue twister we know today.

The delicious creamed spinach served at Ruth's Chris inspired this recipe that has just a hint of cayenne pepper in it for that Louisiana zing. The recipe requires a package of frozen spinach to make it convenient, but you can use the same amount of fresh spinach if you prefer.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • 1 10-ounce package frozen chopped spinach
  • 2 tablespoons butter
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • Pinch ground black pepper
  • Pinch ground nutmeg
  • Pinch ground cayenne pepper
  • Do This
    • Restaurant/Brand
      Ruth's Chris Steak House
    • Instructions

      1. Cook the spinach following the directions on the package. Drain and squeeze all the liquid from the spinach when it's done.

      2. Melt the butter in a saucepan over medium heat.

      3. Add the flour to the melted butter and stir until smooth. Cook for 2 minutes.

      4. Add the cream and heat for 2 to 3 minutes or until the sauce thickens. Stir often so that sauce does not burn.

      5. Add the spinach, salt, pepper, nutmeg, and cayenne. Cook 2 to 4 minutes, stirring often. Serve hot.

      Serves 4.

Average rating:

Score: 5.00. Votes: 7
Rating of votes (7)
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Feb 3, 2016, 22:00

Used frozen spinach, which typically tastes watery, even though I mushed the water out. I think its just not all that flavorful to begin with. Half of the pot went into a jar then, into the fridge. Suprise: tasted even better the next day. flavor absorbed into the spinach. Yum

Oct 23, 2015, 21:00

Don't let the simple directions and common ingredients fool you. This is very close to the original, and it is delicious!

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