Cream Spinach
I love a juicy, mouthwatering steak at a restaurant like Ruth’s Chris Steakhouse, but sometimes a side dish emerges as a low-key MVP of the meal. That’s how I feel about this cream spinach. I got the inspiration for this dish from the Ruth Chris creamed spinach recipe. After I made it to go with my Ruth’s Chris steak recipe, I wanted this easy creamed spinach recipe to have its own moment in the spotlight. You can make it with the steak, but it’s also so freakin’ delicious with chops, salmon and more! Table of Contents Why You’ll Love Cream SpinachCream Spinach IngredientsHow to Get Rid of Excess MoistureThis sauce is FYR!How to Make Cream SpinachWhat to Serve with Cream SpinachLeftovers and ReheatingFor More VeggiesFAQsFlavor X Fire & FOOD X FireCream Spinach Recipe Why You’ll Love Cream Spinach Cream Spinach Ingredients How to Get Rid of Excess Moisture This sauce is FYR! How to Make Cream Spinach What to Serve with Cream Spinach Leftovers and Reheating For More Veggies FAQs Flavor X Fire & FOOD X Fire Cream Spinach Recipe Why You’ll Love Cream Spinach Sautéed spinach is a steakhouse staple. It balances the beefy flavors of the steak, goes with lots of different dishes, and makes Mom happy since you have some vegetables on your plate. But a plate of just spinach? Popeye’s favorite food has the potential to be so much more. By cooking the tender spinach in a creamy sauce, we turn it into the ultimate comfort food. Our version of cream spinach uses cream cheese and heavy cream for a rich and smooth texture, grated Parmesan cheese for the umami and a little garlic and nutmeg for extra flavor. Plus, you’re still getting all the health benefits — like vitamin C, A and K —of eating spinach. I love the Ruth’s Chris creamed spinach recipe, and being able to make it at home is a huge win. Looking for more side dish ideas? Check out my recipes for Jalapeño Cornbread, Beer Battered Onion Rings and Smoked Fried Jalapeño Poppers. I’ve also got a bunch of appetizers in my Grilled Appetizer Recipes roundup! Cream Spinach Ingredients ​This cream spinach recipe transforms basic ingredients into something you can’t wait to eat. Here’s your list: Frozen spinach Unsalted butter All-purpose flour Cream cheese Heavy cream Whole milk Garlic Ground nutmeg ​Shredded Parmesan cheese Frozen spinach Unsalted butter All-purpose flour Cream cheese Heavy cream Whole milk Garlic Ground nutmeg ​Shredded Parmesan cheese How to Get Rid of Excess Moisture When you’re making cream spinach, you want to get as much water as possible out of the thawed spinach. If you’ve got too much moisture in your greens, it will (literally) water down the texture and flavor of the dish. The way I like to get rid of the excess moisture is to thaw the frozen spinach in a colander in the sink, then wring out any remaining water by wrapping the spinach in a paper towel or clean dish towel and wringing it out. If you’re using baby spinach instead of frozen spinach, wilt it first, then place it in the colander. When we use the colander, the spinach isn’t swimming in a bowl of its own ice melt. Then, the wringing step takes care of the rest. You also get a mini grip strength workout, so consider your dinner prep accessory work for the day! Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. How to Make Cream Spinach I’m stoked for you to try this spin on a classic dish. It’s a great addition to your next steak dinner! First, thaw 1 pound of frozen spinach completely and squeeze out as much water as possible. Set it to the side while you complete your other steps. In a large skillet, preferably cast iron, melt 2 tablespoons unsalted butter over medium heat. Then, add one minced garlic clove and cook for about two minutes. Add 2 tablespoons all-purpose flour and cook, stirring constantly, for one minute. Slowly whisk in 1 cup heavy cream and 1/2 cup whole milk, stirring constantly to prevent lumps. Bring the cream mixture to a gentle simmer until it’s slightly thickened, about two to three minutes. Next, stir in 1/2 cup grated Parmesan, 4 ounces cream cheese, 1/4 teaspoon nutmeg and salt and black pepper to taste. Continue stirring until the cheese is fully melted and the cream sauce is smooth. Add the drained spinach to the sauce and mix until fully coated. Let it simmer for three to five minutes, stirring occasionally, until heated through and thickened. Transfer your cooked spinach to a warm serving dish and top with extra Parmesan. Serve and enjoy. What to Serve with Cream Spinach If you go to the restaurant, the Ruth’s Chris creamed spinach recipe goes with just about everything on the menu. So, you can do the same at home! Serve this cream spinach as a side with your favorite steaks, pork chops, lamb or salmon. Or, if you want to add this easy recipe to an appetizer spread, stir in some chopped artichoke hearts, add some pita chips on the side and you’ve got a freakin’ delicious spinach dip. For another great appetizer, make sure to check out my Bloomin’ Onion Recipe! Anther steakhouse speciality! Leftovers and Reheating This recipe is easy to store and reheat. If you’ve got leftover creamed spinach, place it in an airtight container in the fridge for up to 3 days. Reheat in your cast iron skillet on the grill or stove top at medium-low heat until it’s warmed through. For More Veggies FAQs Can I use fresh baby spinach instead of frozen spinach? Sure! You’ll have to wilt it first, which I like to do in a glass bowl in the microwave or in a pan on the stovetop. Sixteen ounces of fresh spinach (what you’d need for this cream spinach recipe) should only take about 1-2 minutes to wilt. Then, let it cool and follow the steps in the tip to get rid of excess liquid. Should I chop the spinach before I stir it in? If you’re using frozen chopped spinach for your cream spinach, this step is already taken care of for you. And fresh baby spinach is so small and tender that I wouldn’t worry about it. I told you it’s an easy recipe! Can I substitute for the cream cheese and heavy cream? You can, though this cream spinach recipe gets a lot of its texture from these basic ingredients. You can swap reduced-fat cream cheese for the cream cheese and half and half for the heavy whipping cream. Just know that the flavor and texture will be slightly different and not as thick. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. ▢ 1 lb Frozen Spinach thawed and drained▢ 2 tbsp Unsalted Butter▢ 2 tbsp All Purpose Flour▢ 4 oz Cream Cheese▢ 1 cup Heavy Cream▢ ½ cup Whole Milk▢ 1 Garlic Clove minced▢ ¼ tsp Ground Nutmeg▢ ½ cup Shredded Parmesan Cheese▢ Salt and Pepper to taste ▢ 1 lb Frozen Spinach thawed and drained ▢ 2 tbsp Unsalted Butter ▢ 2 tbsp All Purpose Flour ▢ 4 oz Cream Cheese ▢ 1 cup Heavy Cream ▢ ½ cup Whole Milk ▢ 1 Garlic Clove minced ▢ ¼ tsp Ground Nutmeg ▢ ½ cup Shredded Parmesan Cheese ▢ Salt and Pepper to taste Thaw frozen spinach completely and squeeze out as much water as possible. Set to the side.In a large cast-iron skillet, melt the butter over medium heat. Add the garlic and cook for about two minutes.Add the flour and cook, stirring constantly, for one minute. Slowly whisk in the heavy cream and milk, stirring constantly to prevent lumps.Bring to a gentle simmer until slightly thickened, about two to three minutes.Stir in the Parmesan, cream cheese, nutmeg, salt and pepper. Continue stirring until the cheese is fully melted and the sauce is smooth.Add the drained spinach to the sauce and mix until fully coated. Let it simmer for three to five minutes, stirring occasionally, until heated through and thickened.Transfer to a warm serving dish and top with extra Parmesan. Serve and enjoy. Thaw frozen spinach completely and squeeze out as much water as possible. Set to the side. Thaw frozen spinach completely and squeeze out as much water as possible. Set to the side. In a large cast-iron skillet, melt the butter over medium heat. Add the garlic and cook for about two minutes. In a large cast-iron skillet, melt the butter over medium heat. Add the garlic and cook for about two minutes. Add the flour and cook, stirring constantly, for one minute. Slowly whisk in the heavy cream and milk, stirring constantly to prevent lumps. Add the flour and cook, stirring constantly, for one minute. Slowly whisk in the heavy cream and milk, stirring constantly to prevent lumps. Bring to a gentle simmer until slightly thickened, about two to three minutes. Bring to a gentle simmer until slightly thickened, about two to three minutes. Stir in the Parmesan, cream cheese, nutmeg, salt and pepper. Continue stirring until the cheese is fully melted and the sauce is smooth. Stir in the Parmesan, cream cheese, nutmeg, salt and pepper. Continue stirring until the cheese is fully melted and the sauce is smooth. Add the drained spinach to the sauce and mix until fully coated. Let it simmer for three to five minutes, stirring occasionally, until heated through and thickened. Add the drained spinach to the sauce and mix until fully coated. Let it simmer for three to five minutes, stirring occasionally, until heated through and thickened. Transfer to a warm serving dish and top with extra Parmesan. Serve and enjoy. Transfer to a warm serving dish and top with extra Parmesan. Serve and enjoy. How to Get Rid of Excess Moisture When you’re making cream spinach, you want to get as much water as possible out of the thawed spinach. If you’ve got too much moisture in your greens, it will (literally) water down the texture and flavor of the dish. The way I like to get rid of the excess moisture is to thaw the frozen spinach in a colander in the sink, then wring out any remaining water by wrapping the spinach in a paper towel or clean dish towel and wringing it out. If you’re using baby spinach instead of frozen spinach, wilt it first, then place it in the colander. When we use the colander, the spinach isn’t swimming in a bowl of its own ice melt. Then, the wringing step takes care of the rest. You also get a mini grip strength workout, so consider your dinner prep accessory work for the day! Calories: 471kcal | Carbohydrates: 14g | Protein: 13g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 420mg | Potassium: 564mg | Fiber: 3g | Sugar: 5g | Vitamin A: 14885IU | Vitamin C: 7mg | Calcium: 365mg | Iron: 2mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!