Few side dishes are as iconic as the creamed spinach served at a classic steakhouse, and this Ruth’s Chris–inspired version delivers that same luxurious experience at home. Rich, velvety, and deeply savory, it’s the kind of dish that quietly steals attention from even the best steak on the table.
What sets this creamed spinach apart is its texture. The spinach is finely chopped and folded into a silky cream base, creating a smooth, almost spoonable consistency that feels indulgent without being heavy. Each bite is infused with butter, garlic, and just enough nutmeg to add warmth and depth.
This recipe is surprisingly simple, yet it tastes like something reserved for special occasions. With minimal prep and a short cooking time, it’s ideal for weeknight dinners when you want something elevated, or for holiday meals when every side dish needs to shine.
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Serve it alongside steak, roasted chicken, or even as part of a vegetarian spread. No matter how it’s plated, this creamed spinach brings restaurant-quality comfort straight to your kitchen.
Servings and timing:
This recipe yields 4–6 servings. Prep time is approximately 10 minutes, cook time is about 20 minutes, for a total time of 30 minutes.
Ingredients
- 2 pounds fresh spinach, or 2 packages frozen spinach, thawed and well-drained
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- ¼ cup grated Parmesan cheese
- ¼ teaspoon ground nutmeg
- Salt and black pepper, to taste
Instructions:
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