Ruth’s Chris–Style Creamy Garlic Spinach

Instructions:

1. Wash the spinach thoroughly. Bring a large pot of salted water to a boil and blanch the spinach for 30 to 45 seconds, just until wilted.
2. Drain immediately and squeeze out as much moisture as possible. Chop the spinach very finely and set aside.
3. In a large skillet over medium heat, melt the butter with the olive oil.
4. Add the garlic and shallot, sautéing for 30 to 60 seconds until fragrant but not browned.
5. Reduce the heat to low and stir in the heavy cream and softened cream cheese. Whisk until smooth and creamy.
6. Add the Parmesan cheese, salt, black pepper, and nutmeg if using. Stir until the sauce thickens slightly.
7. Fold in the chopped spinach and cook for 2 to 3 minutes, until fully coated and heated through.
8. Taste and adjust seasoning as needed. Serve immediately.

Variations :

• Add sautéed mushrooms for extra depth and a steakhouse twist.
• Substitute Gruyère for Parmesan for a richer, nuttier flavor.
• Stir in a splash of white wine before the cream for added complexity.

Tips :

• Squeeze the spinach completely dry to prevent a watery sauce.
• Finely chopping the spinach is key to achieving that classic steakhouse texture.
• Keep the heat low once the cream is added to maintain a smooth, velvety sauce.