I’m not a huge fan of chain restaurants – New Orleans will do that to you. But if I had to pick one to eat at every day for the rest of my life, it would be quite simple – Ruth’s Chris Steak House. Perhaps it’s that easy because Ruth Fertel was from New Orleans and then just spread that special NOLA touch across the country for others to enjoy. Quite generous, isn’t she? Well, what’s also generous is her upscale steak restaurant sharing their incredible creamed spinach recipe. Now, I know you’re saying there is absolutely no way the word generous, incredible, and spinach just made it all into the same sentence, but they did and it wasn’t an accident. It really is that good, and I don’t say that because I’m a spinach-lovin’ fool. I mean, it has half and half in it and a fourth of a pound of butter. So really, it’s more like eating some delicious creamy buttery concoction that just happens to have a bit of spinach in it. See, you can even say you’re eating (somewhat) healthy!
3 pounds frozen spinach
1/4 pound butter
1/2 cup flour
1-1/2 teaspoons salt
1/4 teaspoon white pepper
1 quart half and half
Thaw spinach completely. Boil spinach for 10 minutes and drain, pressing water out of spinach.
Melt butter in pot and add flour. Let cook on high heat for about 3 minutes as you stir.
Add 1 pint of half and half, mix in the spinach, then add remainder of half and half and nutmeg. Serve.
To learn how to make other New Orleans food specialties, see all of our New Orleans recipes to make at home!