Ruth’s Chris Creamed Spinach Recipe
Ruth’s Chris Creamed Spinach Recipe is a classic that I first made for my first-ever blog post. It’s a must for any vegan chef because it makes a delicious side dish and is super easy to make! The great bonus of this recipe is the fact that it is very quick to make and you can add it to all kinds of meals such as rice, quinoa, pasta, and salads.
Ingredients
- 6 tbsp Butter
- 1/4 cup All-purpose flour
- 1/4 cup Onion finely chopped
- 1 bay leaf
- 1 tbsp Garlic clove finely minced
- 2 cups Whole milk
- 2 bags Fresh spinach 12- 16oz each
- Kosher salt
- Ground black pepper
Instructions
- Warm up a medium-sized heavy saucepan with four tablespoons of butter over medium heat.
- Sprinkle 14 cups of all-purpose flour over the melted butter, stirring until they are light golden in color.
- Stir in chopped onion, bay leaf, and minced garlic clove bit by bit, stirring finely for 3 minutes.
- Pour in 2 cups of whole milk slowly, whisking continuously, after the flour and onions have been thoroughly mixed. Whisk continuously until it reaches a boil and thickens.
- Simmer the sauce for 5 more minutes after reducing the heat to low. To thicken the sauce, whisk frequently.
- It is time now to remove the bay leaf, place the sauce in a bowl, and season with salt and pepper to taste.
- Boil water for spinach in a large pot.Once the water has boiled, cook the spinach until it has wilted and become tender.
- Pour iced water into a bowl, then add the spinach. When the spinach is fully drained, roll it up into a kitchen towel with as much air as possible and squeeze as much water out as possible.
- After that, chop the spinach very finely. Stir spinach into the sauce, then simmer for 5 minutes.
- In the end, add those two tablespoons of butter. Sprinkle salt and pepper to taste. Immediately remove from the heat and serve hot in a casserole dish. Serve Ruth’s Chris spinach with white rice, fried rice, plain noodles, or other dishes as desired.