Ruth’s Chris Creamed Spinach Supreme

Instructions:

1. If using fresh spinach, cook it in a large skillet over medium heat until wilted. Drain thoroughly, squeeze out excess moisture, and chop very finely.
2. In a saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds, just until fragrant.
3. Pour in the heavy cream and add the softened cream cheese. Whisk continuously until the mixture is smooth and silky.
4. Stir in the Parmesan cheese and nutmeg, mixing until fully melted and incorporated.
5. Fold in the chopped spinach and cook for 5–7 minutes, stirring often, until the mixture thickens and becomes creamy.
6. Season with salt and black pepper to taste.
7. Serve hot as a classic steakhouse-style side dish.

Variations

• Add a tablespoon of finely minced shallot along with the garlic for extra depth of flavor.
• Substitute half-and-half for heavy cream if you prefer a slightly lighter version.
• Stir in a pinch of crushed red pepper flakes for subtle heat.

Tips

• Chop the spinach very finely for the signature smooth, restaurant-style texture.
• Always simmer gently and avoid boiling to prevent the cream from separating.
• Make sure frozen spinach is extremely well-drained to keep the sauce thick and luxurious.