Pro Tips for Perfect Creamed Spinach
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Squeeze out excess water—too much moisture makes it watery.
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Use freshly grated Parmesan for the best melt and flavor.
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Simmer gently—high heat can curdle the cream.
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Optional enrichment: add a splash of white wine or sherry for extra depth.
Delicious Variations
Cheesy Spinach:
Add ¼ cup Gruyère or Fontina cheese for an extra creamy, nutty flavor.
Garlic Lover’s Version:
Use roasted garlic or increase garlic to 4 cloves.
Spicy Kick:
Add a pinch of crushed red pepper flakes.
Make Ahead:
Prepare in advance and reheat gently over low heat, adding a splash of cream if needed.
Herb-Forward:
Fold in fresh thyme or a touch of fresh parsley for brightness.
What to Serve With
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Grilled or pan-seared steaks
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Roasted or fried chicken
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Pan-seared salmon or scallops
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Mashed potatoes, roasted potatoes, or risotto
Storage & Reheating
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating:
Reheat gently over low heat, stirring occasionally. Add a splash of cream or butter to restore silkiness.
Freezing:
Not recommended—the cream may separate upon freezing.
Frequently Asked Questions
Can I use frozen spinach?
Yes—just thaw fully and squeeze out all excess water for best results.
Can I make this dairy-free?
Substitute butter with plant-based butter and cream with coconut or cashew cream.
Can I prepare ahead of time?
Yes—cook fully, store in fridge, and gently reheat before serving.
How do I get it restaurant-style silky?
Use fresh spinach when possible, drain well, and cook gently with cream and butter—avoid boiling.
Final Thoughts
Ruth’s Chris Creamed Spinach Supreme is rich, silky, and indulgent, the ultimate steakhouse side that elevates any dinner. Simple ingredients, easy technique, and maximum flavor make it a go-to for weeknights, special occasions, or any time you want comfort with a touch of luxury.