Ruths Chris Crescent City Creamed Spinach Recipes

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RUTH'S CHRIS STEAK HOUSE CREAMED SPINACH



Ruth's Chris Steak House Creamed Spinach 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.

Provided by yooper

Categories     Vegetable

Time 45m

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.

RUTH'S CHRIS CRESCENT CITY CREAMED SPINACH RECIPE



Ruth's Chris Crescent City Creamed Spinach Recipe image

Provided by á-2402

Number Of Ingredients 8

1/2 Cup (1 Stick) butter plus 2 tbs. softened, divided use
1/4 Cup all purpose flour
2 Cups milk or half and half
2 Tbs chopped onion
1 small bay leaf
1/4 tsp. salt
1 pound fresh spinach
salt and freshly gound black pepper

Steps:

  • In a small saucepan, melt 1 stick butter over medium heat until foamy, then add flour and stir until light brown color. Add onion and seasonings and then whisk in milk, stirring until the mixture comes to a boil and thickens. Reduce the heat and cook for 5 minutes. Pass through a fine strainer and reserve. The sauce will be very thick. Cook spinach immersed in boiling water for one minute. Remove and immerce in ice water to stop the cooking process. Squeeze spinach until very dry and puree in food processor. Set aside Just before serving, combine the sauce with the pureed spinach and cook on low heat, stirring often, for about 5 minutes. Season to taste with salt and freshly ground black pepper. Finish by stirring in the remaining 2 tbs softened butter. Serve warm.

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