Ruth's Chris Creamed Spinach Recipe
With simple ingredients and a straightforward method, this recipe transforms spinach into a rich, creamy side dish bursting with flavor.A key trick is to use fresh spinach and squeeze out as much liquid as possible to avoid a watery texture.I love how this recipe brings a touch of that steakhouse quality to any home meal, making it a delightful addition to your dinner table.
Ingredients
- 1 lb Fresh Baby Spinach Leaves
- 4 tbsp Butter
- 1 Medium Onion chopped
- 2 tbsp All-Purpose Flour
- 1 cup Whole Milk
- 1 Bay Leaf
- 1 Whole Clove
- Salt to taste
- Nutmeg to taste
Instructions
- Blanch the spinach in boiling water for about 2 minutes.
- Quickly transfer to a bowl of ice water to stop the cooking process.
- Drain well and squeeze out as much liquid as possible.
- Melt the butter in a large skillet over medium heat.
- Add the chopped onion and saute until it turns translucent.
- Stir in the flour and continue stirring until it turns a light golden color.
- This should take about 5 minutes.
- Slowly whisk in the milk, ensuring no lumps form.
- Add the bay leaf and whole clove, then bring the mixture to a boil.
- Lower the heat and let it simmer for a few minutes.
- Add the drained spinach to the skillet and mix evenly.
- Season with salt and a pinch of nutmeg.
- Allow the mixture to heat through and reach the desired consistency.
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