This Ruth’s Chris Spinach Rockefeller Copycat Recipe is the key to unlocking the sophisticated flavors of one of the world's most famous steakhouses right in your own kitchen. When we think of a luxury dining experience, the side dishes often hold as much weight as the main course. This specific dish is a masterclass in balance, combining the earthy bitterness of fresh spinach with the salty crunch of bacon and the velvety richness of heavy cream. Whether you are hosting a formal holiday dinner or simply want to elevate a Tuesday night steak, this recipe delivers restaurant-quality results every single time.
The History of a Classic Steakhouse Side
To truly appreciate the Ruth’s Chris Spinach Rockefeller Copycat Recipe, we must look at the history of Oysters Rockefeller, which served as the inspiration for this vegetable-focused version. Created in 1889 at Antoine's in New Orleans, the original dish was so rich that it was named after John D. Rockefeller, the wealthiest man of his era. Modern steakhouses like Ruth’s Chris have adapted those same flavor profiles—anise, herbs, and rich fats—to create a spinach dish that feels just as indulgent as the original seafood appetizer.
Why You’ll Love It
You will absolutely adore this Ruth’s Chris Spinach Rockefeller Copycat Recipe because it transforms a humble green vegetable into a decadent indulgence. Many people find standard creamed spinach a bit one-note, but this Rockefeller version adds layers of complexity. The addition of smoky bacon provides a savory depth, while the Pernod or Sambuca (traditional anise-flavored spirits) adds that mysterious, signature steakhouse aroma that keeps guests guessing. It is the perfect companion to other high-end copycat dishes, such as the Ultimate Copycat Ruth's Chris Crab Cakes with Zesty Lemon Butter Sauce.
A Deep Dive into the Ingredients
Selecting the right ingredients for your Ruth’s Chris Spinach Rockefeller Copycat Recipe is vital for achieving that specific texture and flavor. While the ingredient list might look simple, the quality of your dairy and the freshness of your greens make a significant impact.
- Fresh vs. Frozen Spinach: While frozen is convenient, fresh baby spinach offers a more delicate texture. If using fresh, be prepared for a large volume to shrink significantly.
- Heavy Cream: Do not substitute with milk or half-and-half. The high fat content in heavy cream is necessary for the sauce to thicken properly and coat the spinach leaves without breaking.
- The Anise Element: A small splash of Pernod or a pinch of ground fennel seed is what distinguishes the Ruth’s Chris Spinach Rockefeller Copycat Recipe from common creamed spinach.
- Parmesan Cheese: Use freshly grated Parmigiano-Reggiano if possible. The pre-shredded canned versions contain anti-clumping agents that can prevent a smooth melt.
Notes and Substitutions
If you prefer a vegetarian version of the Ruth’s Chris Spinach Rockefeller Copycat Recipe, you can omit the bacon and use a dash of smoked paprika to replicate that smoky essence. For those who enjoy a bit of heat, a pinch of cayenne pepper in the cream sauce adds a lovely background warmth without overpowering the delicate spinach. If you are looking for even more cheesy goodness, you can serve this alongside the Copycat Ruth's Chris Smoked Gouda Mac & Cheese: The Ultimate Indulgence for a true steakhouse feast.
Equipment Needed
To prepare this Ruth’s Chris Spinach Rockefeller Copycat Recipe, you will need a large skillet or Dutch oven to wilt the spinach and build the sauce. A high-quality Quality Chef's Knife is essential for finely mincing the shallots and garlic. You will also need a shallow 9x9 baking dish or individual ramekins if you want to serve the dish in the classic, personalized steakhouse style.
Instructions
Follow these steps carefully to ensure your Ruth’s Chris Spinach Rockefeller Copycat Recipe results in a creamy, thick side dish rather than a watery mess. The secret lies in the moisture control and the slow reduction of the cream.
- Sauté the Aromatics: Begin by cooking finely chopped bacon until crisp. Remove the bacon but keep the rendered fat. Add butter and olive oil to the pan, then sauté the shallots and garlic until translucent.
- Wilt the Spinach: Add the fresh spinach in batches. It may seem like too much, but it will shrink rapidly. Once wilted, remove the spinach and drain it in a colander, pressing out as much liquid as possible.
- Build the Cream Sauce: In the same pan, pour in the heavy cream. Simmer over medium-low heat until it reduces by about one-third. Whisk in the Parmesan cheese, salt, pepper, and your anise flavoring.
- Combine: Fold the drained spinach and the crispy bacon bits back into the thickened cream sauce. Stir gently until every leaf is coated in the Ruth’s Chris Spinach Rockefeller Copycat Recipe sauce.
- Topping and Broiling: Transfer the mixture to a baking dish. Top with a mixture of Panko breadcrumbs and melted butter. Place under the broiler for 2-3 minutes until the top is golden brown and bubbling.
Pro Tips for the Perfect Texture
One of the biggest challenges with any Ruth’s Chris Spinach Rockefeller Copycat Recipe is managing the water content. Spinach is over 90% water, which is why draining it after wilting is the most important step. If you skip this, your cream sauce will turn into a thin, green soup. Another pro tip is to use a heavy-bottomed skillet to prevent the cream from scorching. Constant stirring while the cream is reducing ensures a silky, uniform consistency that mimics the professional kitchen results.
Serving, Storage & Variations
This Ruth’s Chris Spinach Rockefeller Copycat Recipe is best served immediately while the breadcrumb topping is still crisp. It pairs beautifully with a seared ribeye or a tender filet mignon. For a variation, some chefs like to add a layer of chopped artichoke hearts to the mix for extra body. If you have leftovers, store them in an airtight container for up to 3 days. When reheating, do so in the oven rather than the microwave to help maintain the structure of the sauce and the crunch of the topping.
Nutrition Information
The following table provides the estimated nutritional content for one serving of this Ruth’s Chris Spinach Rockefeller Copycat Recipe. These values are calculated based on standard ingredients and may vary depending on the specific brands used.
| Nutrient | Amount |
|---|---|
| Calories | 285 kcal |
| Protein | 9g |
| Carbohydrates | 11g |
| Fat | 23g |
Note: The nutrition information provided is an estimate and should be used for informational purposes only.
Conclusion
Mastering the Ruth’s Chris Spinach Rockefeller Copycat Recipe allows you to bring a touch of elegance to your home cooking. It is a rich, flavorful, and timeless side dish that proves that vegetables can be the star of the show. By following these steps and focusing on high-quality ingredients, you can recreate the magic of the steakhouse in your own dining room. Happy cooking!
FAQs
Can I use frozen spinach for this Ruthu2019s Chris Spinach Rockefeller Copycat Recipe?
Yes, you can use frozen spinach. However, you must thaw it completely and squeeze out as much moisture as possible using a kitchen towel or cheesecloth to prevent the dish from becoming watery.
What is the difference between Creamed Spinach and Spinach Rockefeller?
While both are creamy, Spinach Rockefeller is inspired by the classic Oysters Rockefeller. It typically includes extra ingredients like bacon, shallots, and a distinctive crispy breadcrumb topping, making it richer and more textured than standard creamed spinach.
Can I make this recipe ahead of time?
Absolutely! You can prepare the spinach mixture and place it in the baking dish up to 24 hours in advance. Store it in the fridge, and just add the breadcrumb topping right before you are ready to bake.
Ruth’s Chris Spinach Rockefeller
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low-Carb
Description
A rich and decadent steakhouse-style side dish featuring fresh spinach, smoky bacon, and a creamy Parmesan sauce with a crispy golden topping.
Ingredients
1 lb fresh baby spinach
2 tablespoons unsalted butter
1 tablespoon olive oil
3 strips thick-cut bacon, finely chopped
1 large shallot, minced
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon Pernod or Sambuca (optional)
1/2 cup Panko breadcrumbs
Salt and black pepper to taste
Instructions
Step 1: Cook the chopped bacon in a large skillet over medium heat until crispy. Remove the bacon and set aside, leaving the fat in the pan.
Step 2: Add the butter and olive oil to the skillet. Sauté the shallots and garlic for 2-3 minutes until soft and fragrant.
Step 3: Add the fresh spinach to the skillet in batches, stirring until completely wilted. Transfer the spinach to a colander and press firmly to remove all excess liquid.
Step 4: Wipe the skillet clean and add the heavy cream. Simmer over medium heat for 5-7 minutes until the cream has thickened slightly. Stir in the Parmesan, nutmeg, and optional Pernod.
Step 5: Fold the drained spinach and cooked bacon back into the cream sauce. Season with salt and pepper to taste.
Step 6: Transfer the mixture to a small baking dish. Sprinkle the Panko breadcrumbs over the top and broil for 2-3 minutes until golden brown.
Notes
Ensure the spinach is squeezed very dry to avoid a watery sauce. For a non-alcoholic anise flavor, use a pinch of ground fennel seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop and Broil
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 285 kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg
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