Morton’s Steakhouse Creamed Spinach Recipe

Introduction

Morton’s Steakhouse Creamed Spinach is a rich and comforting side dish that’s perfect alongside a juicy steak or roasted meats. This version captures the classic creamy texture and savory flavors with fresh spinach and a blend of cheeses.

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, minced
• 3 cloves garlic, minced
• 4 teaspoons kosher salt, divided
• 1 teaspoon coarse ground black pepper
• 1/2 teaspoon ground nutmeg
• 1/4 cup flour
• 3 1/2 cups half and half
• 2 1/4 pounds fresh spinach, or 1 pound frozen spinach
• 1 cup mozzarella cheese, shredded
• 4 ounces cream cheese
• 1/2 cup Parmesan cheese, grated

Instructions

1. Step 1: Bring a large pot of water to a boil with two teaspoons of salt. Add the spinach and cook just until wilted, about 1 minute.
2. Step 2: Drain the spinach in a strainer or colander. Rinse with cold water until cool, then squeeze the water out of each fistful of spinach. Chop the spinach bundles into roughly ¾-inch widths.
3. Step 3: In a large skillet, melt the butter with the garlic and onions. Cook on medium-low for 8-10 minutes or until the onions become translucent.
4. Step 4: Add the remaining kosher salt, black pepper, and nutmeg to the skillet. Stir to combine.
5. Step 5: Stir in the flour and cook over low heat for 2-3 minutes until the mixture smells slightly nutty, stirring constantly.
6. Step 6: Gradually add the half and half, stirring as you go, and cook until the mixture begins to boil.
7. Step 7: Add the mozzarella cheese and cream cheese, cooking for 6-8 minutes or until the sauce has thickened to a creamy consistency.
8. Step 8: Stir in the chopped spinach and Parmesan cheese to combine everything evenly. Serve warm.

Tips & Variations

• Use fresh spinach for a brighter flavor; if using frozen, make sure to thaw and squeeze out as much moisture as possible before cooking.
• Add a pinch of cayenne pepper or smoked paprika for a subtle spicy kick.
• Substitute half and half with whole milk and heavy cream for a lighter or richer version, respectively.
• Grate your own Parmesan cheese for the best flavor and melt.

Storage

Store leftover creamed spinach in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally to prevent separation and sticking. Add a splash of milk or cream if the sauce thickens too much upon cooling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the creamed spinach a day in advance and reheat it before serving. Just keep it refrigerated and warm it gently on the stove.

Is fresh spinach better than frozen for this recipe?

Fresh spinach provides a brighter flavor and texture, but frozen spinach works well too as long as you thoroughly drain and squeeze out excess moisture to avoid a watery dish.

Morton’s Steakhouse Creamed Spinach Recipe

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Morton’s Steakhouse Creamed Spinach is a rich, velvety side dish combining fresh spinach with a creamy blend of cheeses and aromatic seasonings. Perfectly seasoned with garlic, onion, nutmeg, and a blend of mozzarella, cream cheese, and Parmesan, this classic creamed spinach offers a luscious texture and deep flavor, ideal to accompany any steak or hearty meal.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American Steakhouse

Ingredients

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Vegetables & Aromatics

• 2¼ pounds fresh spinach (or 1 pound frozen)
• 1 medium yellow onion, minced
• 3 cloves garlic, minced

Dairy & Cheese

• 4 tablespoons unsalted butter
• 3½ cups half and half
• 1 cup mozzarella cheese, shredded
• 4 ounces cream cheese
• ½ cup Parmesan cheese, grated

Pantry & Spices

• 4 teaspoons kosher salt, divided
• 1 teaspoon coarse ground black pepper
• ½ teaspoon ground nutmeg
• ¼ cup all-purpose flour

Instructions

1. Blanch the Spinach: Bring a large pot of water to a boil, adding 2 teaspoons of kosher salt. Once boiling, add the fresh spinach and cook just until wilted, about 1 minute. Immediately drain the spinach in a strainer or colander.
2. Cool and Drain Spinach: Rinse the blanched spinach with cold water until cool to stop the cooking process. Squeeze out as much water as possible from the spinach by compressing it in your hands, then chop into approximately ¾-inch wide pieces.
3. Sauté Aromatics: In a large skillet, melt the butter over medium-low heat. Add the minced garlic and onions, cooking gently for 8 to 10 minutes until the onions become translucent and tender.
4. Season the Base: Stir in the remaining 2 teaspoons of kosher salt, black pepper, and ground nutmeg, mixing well to evenly distribute the spices.
5. Create the Roux: Add the flour to the skillet and stir continuously with a wooden spoon over low heat for 2 to 3 minutes until the mixture smells nutty, ensuring the flour cooks without browning.
6. Add the Cream: Slowly pour in the half and half while stirring, then increase the heat to bring the mixture to a gentle boil. This will activate the thickening properties of the roux.
7. Incorporate Cheeses: Add the shredded mozzarella and cream cheese to the sauce. Cook, stirring frequently, for 6 to 8 minutes until the sauce thickens to a creamy, smooth consistency.
8. Combine Spinach and Finish: Fold the chopped spinach and grated Parmesan cheese into the cheese sauce, stirring to combine thoroughly. Cook briefly until the mixture is heated through and creamy.

Notes

• Using fresh spinach blanched briefly brings out the best flavor and texture, but frozen spinach can be a time-saving substitute—just make sure to thoroughly squeeze out excess moisture.
• Adjust seasoning to taste, especially the salt, since cheeses can add saltiness.
• For a richer flavor, consider using whole milk or cream instead of half and half.
• This dish reheats well in a skillet or microwave; add a splash of milk or half and half when reheating to loosen the sauce if needed.

Keywords: creamed spinach, Morton’s Steakhouse, steakhouse side, spinach recipe, creamy spinach, cheese spinach side dish