Ruth Chris Spinach Rockefeller Recipe
Do you love a good steakhouse side dish? This Ruth Chris Spinach Rockefeller Recipe is a total classic.
Equipment
- Medium saucepan
- Large mixing bowl
- Baking Dish
- Whisk
- Spatula
- Kitchen Knife
Ingredients
- 1 Lb Fresh Spinach
- 4 Slices Bacon
- 1/2 Cup Heavy Cream
- 4 Oz Cream Cheese
- 1/2 Cup Parmesan Cheese
- 2 Cloves Garlic
- 1/4 Cup Onion
- 1/2 Cup Breadcrumbs
- 2 Tbsp Butter
Instructions
- Wash your fresh spinach leaves very thoroughly. Pat them dry with a clean paper towel. Chop them into smaller, bite-sized pieces for eating.
- Place your bacon in a cold frying pan. Turn the heat to medium to render the fat. Cook until the bacon pieces are very crispy.
- Remove the bacon but keep the fat in pan. Sauté your onions and garlic in the bacon fat. Cook until they are soft and smell very good.
- Whisk in your cream and cream cheese slowly. Stir constantly until the mixture is completely smooth. Do not let the sauce come to a boil.
- Add the chopped spinach to the creamy sauce. Fold it gently until the leaves start to wilt. The heat will shrink the spinach down quickly.
- Pour the mixture into your greased baking dish. Sprinkle the Parmesan cheese and breadcrumbs over the top. Add the crispy bacon bits on top as well.
- Place the dish into a preheated hot oven. Bake at 375 degrees for about twenty minutes. The top should be bubbly and very brown.
Notes
- Squeeze all excess water out of your cooked spinach.
- Use high-quality Parmesan cheese for the best melted topping.
- Do not overcook the cream or it might separate.
- Add a pinch of nutmeg for a secret steakhouse flavor.
- Sauté the garlic briefly so it does not turn bitter.
- Use fresh spinach rather than canned for better bite.
- Let the dish rest for five minutes before serving.