Ruth's Chris Steak House Creamed Spinach
By Todd Wilbur
"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.
This recipe is available in
- 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/BrandRuth's Chris Steak House
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 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, cayenne. Cook 2 to 4 minutes, stirring often. Serve hot.