Enjoy this copycat recipe for Easy Creamed Spinach inspired by a well-known steakhouse. A simple, flavorful vegetable side that’s ready in under 20 minutes.
I first tasted creamed spinach years ago at a restaurant in Southern California called Gulliver’s, where it was a popular side with prime rib. It left a lasting impression—rich, comforting, and surprisingly tasty despite its modest appearance.
This version is a copycat of the creamed spinach served at Ruth’s Chris Steak House. The chain, founded in 1965 by Ruth Fertel, made this creamy spinach a signature accompaniment to steaks. The great news is you can recreate that restaurant-style side at home with minimal effort.
Scroll down for the printable recipe card at the bottom of the page.
How This Recipe Works
This method starts with frozen chopped spinach for convenience. A 9–10 ounce package of frozen spinach is cooked according to package directions, then thoroughly drained. Removing as much liquid as possible is essential so the cream sauce remains rich and not watered down.
To drain the spinach, place it in a strainer set over a bowl and press gently with the back of a spoon to extract juices. Discard the liquid and set the spinach aside.
Cooking the Cream Sauce
Melt butter in a large skillet over medium-low heat, stirring occasionally. Whisk in all-purpose flour to form a smooth roux, then slowly add heavy whipping cream while whisking. Heat the sauce gently, stirring constantly for 2–3 minutes, until it thickens. Do not let it boil.
Once the sauce has thickened, add the drained spinach and season with salt, freshly ground black pepper, nutmeg, and a pinch of cayenne pepper for subtle warmth. Stir to combine and cook for another 2–4 minutes until everything is heated through and well blended.
Serving Suggestions
Taste and adjust seasoning, adding more salt if needed. Serve the creamed spinach hot in a side dish alongside steaks, prime rib, or other favorite mains. This recipe yields about four servings. Store leftovers covered in the refrigerator for 2–3 days and reheat gently in the microwave, stirring before serving.
Recipe Overview
A quick, restaurant-style creamed spinach made with frozen chopped spinach, a simple cream sauce, and warm spices.
Side Dish, Vegetable Dish
American
easy creamed spinach
- 9–10 ounces frozen chopped spinach
- 2 Tablespoons butter
- 1½ Tablespoons all-purpose flour
- ½ cup heavy whipping cream
- ¼ teaspoon salt, plus more to taste
- Generous pinches of black pepper, nutmeg, and cayenne pepper (about one generous pinch each)
- Place frozen chopped spinach in a medium saucepan and cook according to package directions. Drain or squeeze out all liquid. Press the spinach in a strainer over a bowl to remove as much juice as possible and set aside.
- Melt butter in a large skillet over medium-low heat, stirring occasionally. Whisk in the flour until smooth to make a roux. Slowly add the whipping cream while whisking and cook 2–3 minutes, stirring constantly, until the sauce thickens. Do not let it boil.
- Add the drained spinach and season with salt, black pepper, nutmeg, and cayenne. Stir well and cook 2–4 more minutes until heated through and combined. Serve hot.
- Store leftovers covered in the refrigerator for 2–3 days and reheat in the microwave.
Original recipe source: The book “Top Secret Restaurant Recipes” by Todd Wilbur (Penguin Group, 1997), page 263.
I hope you and your loved ones enjoy this creamy, easy spinach side dish. It pairs especially well with grilled steak or roast beef, but works alongside many main courses.
Looking for other vegetable side dishes?
See the recipe index on the original site for more ideas. A few favorites include Oven Roasted Veggies, Lemon Hazelnut Green Beans, Broccoli Corn Casserole, Apple Pecan Stuffed Acorn Squash, and Air Fryer Veggies for Two.