RUTH CHRIS RECIPES RECIPES

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RUTH'S CHRIS CREAMED SPINACH RECIPE | TOP SECRET RECIPES



Ruth's Chris Creamed Spinach Recipe | Top Secret Recipes image

"Ruth's Chris Steak House" is such a difficult name to spit out that a restaurant critic suggested it be used as a sobriety test. Surely anyone who could say the name three times fast couldn't possibly be intoxicated. But the hard-to-say name has worked well for the steakhouse chain—it's memorable. The name came from the first restaurant that Ruth purchased in 1965 called Chris Steak House. When she opened a second restaurant with that same name, the previous owner, Chris Matulich, tried to sue her. She won the case, but to avoid future lawsuits, she put her name in front of the original and it became the tongue twister we know today. The delicious creamed spinach served at Ruth's Chris inspired this recipe that has just a hint of cayenne pepper in it for that Louisiana zing. The recipe requires a package of frozen spinach to make it convenient, but you can use the same amount of fresh spinach if you prefer. Now that you've chosen the veggies, finish off the meal with my copycat recipes for Ruth's Chris Petite Filet and Au Gratin Potatoes. Source: Top Secret Restaurant Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 15 minutes0S

Prep Time 7 minutes30S

Cook Time 7 minutes30S

Number Of Ingredients 8

Nutrition Facts : Calories 275 calories

RUTH'S CHRIS STEAK HOUSE CREAMED SPINACH RECIPE - FO…



Ruth's Chris Steak House Creamed Spinach Recipe - Fo… image

Love their steaks, and I love their version of this classic side dish to a thick, juicy steak. Sometimes I cheat and use 2 10 ounce packages of frozen, chopped spinach which I thaw and drain.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 7

6 tablespoons butter
1/4 cup all-purpose flour
1/4 cup chopped onion
1 bay leaf
1 whole clove
2 cups whole milk
2 (10 ounce) bags ready-to-use fresh spinach

Steps:

  • Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
  • Add flour and stir until light golden, about 7 minutes.
  • Stir in onion, bay leaf and clove.
  • Gradually whisk in milk.
  • Whisk until mixture boils and thickens, about 10 minutes.
  • Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).
  • Remove bay leaf and whole clove.
  • Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.
  • Drain.
  • Transfer spinach to bowl filled with ice water to cool.
  • Drain well.
  • Roll up spinach in kitchen towl and squeeze out as much liquid as possible.
  • Transfer spinach to processor and finely chop.
  • Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.
  • Stir in remaining 2 tablespoons of butter.
  • Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 295.6, FatContent 21.9, SaturatedFatContent 13.3, CholesterolContent 58, SodiumContent 328.5, CarbohydrateContent 18.4, FiberContent 3.8, SugarContent 7.3, ProteinContent 9.4

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