Morton's Steakhouse Creamed Spinach Recipe
User Reviews
4.9
Morton's Steakhouse Creamed Spinach Recipe
Description
This Morton's Steakhouse Creamed Spinach recipe starts by briefly cooking fresh or frozen spinach and then draining it to remove excess moisture. The spinach is chopped into bite-sized pieces to integrate well in the final dish. Onions and garlic are slowly sautéed in butter until translucent to build a mild aromatic base.
A roux of flour is cooked with the butter and aromatics then combined with half-and-half to create a creamy sauce, made richer with cream cheese and mozzarella melted in. Parmesan cheese is folded in last to add a sharp finish balanced by the warmth of nutmeg and seasoning from salt and black pepper. The spinach is stirred into the sauce to combine evenly, creating a luscious, indulgent side dish.
Creamed spinach prepared this way serves well alongside grilled or roasted meats, especially steaks, and fits well into steakhouse-style meals. The blend of cheeses and spices generate a velvety texture and a rich, layered taste without being overly dense.
This adaptation includes cream cheese and mozzarella for added creaminess compared to the original Morton's Steakhouse version. Adjust seasoning to taste and ensure excess liquid is squeezed from the spinach to achieve the best consistency.
Ingredients
- 4 tablespoons butter unsalted
- 1 medium yellow onion , minced
- 3 cloves garlic , minced
- 4 teaspoons kosher salt , divided
- 1 teaspoon black pepper coarse ground
- 1/2 teaspoon nutmeg , freshly grated
- 1/4 cup flour
- 3 1/2 cups half-and-half
- 2 1/4 pounds spinach or one pound frozen, fresh leaves
- 1 cup mozzarella cheese
- 4 ounces cream cheese
- 1/2 cup Parmesan Cheese , grated
Instructions
- 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.
- Drain the spinach in a strainer or colander.
- Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
- Chop the spinach bundles into a 3/4 inch width.
- In a large skillet melt the butter with the garlic and onions.
- Cook on medium-low for 8-10 minutes or until the onions are translucent.
- Add in the remaining kosher salt, black pepper and nutmeg.
- Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty.
- Add the half an half and cook until boiling.
- Add in the mozzarella cheese and cream cheese.
- Cook for 6-8 minutes or until the mixture has thickened.
- Add in the spinach and the Parmesan cheese and stir to combine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 20g | 7% |
| Protein | 19g | 38% |
| Fat | 37g | 57% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 109mg | 36% |
| Sodium | 2083mg | 87% |
| Potassium | 1228mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 17131IU | 343% |
| Vitamin C | 51mg | 57% |
| Calcium | 543mg | 54% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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