You might’ve seen us making this DIY Ruth’s Chris Creamed Spinach on our TikTok, Instagram, Twitter or Facebook. Or maybe you saw the post on our Pinterest.
Regardless of how you found it, we’re just glad that you did! No long, drawn out story– we just hope you enjoy!
DIY Ruth’s Chris Creamed Spinach
Ingredients
- 1 Lbs Baby Spinach Leaves fresh
- 2 Cups Almond Milk
- 1 Cup Grated Parmesan
- ½ Cup Shredded Parmesan
- ½ Cup Butter unsalted
- ⅓ Cup Red Onion chopped
- ¼ Cup Almond Flour or regular flour
- 1 Tbsp Dried Thyme
- ½ Tsp Nutmeg + extra for topping
- 1 Tsp Salt
Instructions
- Place washed spinach in a large microwave-safe bowl and microwave for 5 minutes.
- Let spinach cool and squeeze out as much water as possible. Best to use a cheese cloth and tongs to not burn hands. Once water is drained roughly chop spinach.
- In a large-sauté pan over medium heat, melt butter. Add in chopped onions, salt, nutmeg, and dried thyme. Cook onions for about 2 minutes until they become soft.
- Preheat oven to 350℉.
- Stir in flour to form a roux. Let roux cook for about 1 minute until lumps are no longer visible.
- While stirring, slowly add in milk. Continue to occasionally stir and allow mixture to come to a gentle boil for it to thicken.
- Turn off the heat and pour in shredded Parmesan and ¾ of the grated Parmesan while continually stirring.
- Stir in chopped spinach and mix thoroughly. Pour the mixture into a large casserole dish and top with remaining grated Parmesan. You can add more shredded Parmesan if you’d like!
- Sprinkle top with a light amount of extra nutmeg and bake for 10-15 minutes.
- Remove from oven and enjoy!
