Morton’s Steakhouse Creamed Spinach Recipe Recipe

There’s something undeniably luxurious about dining at a high-end steakhouse. The ambiance, the perfectly cooked steaks, and those unforgettable side dishes. Among these, Morton’s Steakhouse Creamed Spinach stands out as a truly iconic and decadent accompaniment. My family has always been a fan of spinach, but getting them excited about vegetables can sometimes be a challenge. That is, until I discovered this recipe. The first time I made Morton’s Creamed Spinach at home, it was an absolute revelation. The creamy, cheesy richness perfectly balanced the subtle earthy flavor of the spinach, transforming it into a side dish that felt less like a chore to eat and more like a treat. Even my pickiest eater went back for seconds, proclaiming it “the best spinach ever!” Since then, this recipe has become a staple in our household, especially during holidays and special occasions when we want to add a touch of steakhouse elegance to our meals. It’s surprisingly easy to make, and the result is a velvety, flavorful creamed spinach that rivals anything you’d find in a fancy restaurant. Get ready to elevate your side dish game with this incredible Morton’s Steakhouse Creamed Spinach recipe – it’s guaranteed to impress!

Ingredients: The Foundation of Steakhouse Creamed Spinach Perfection

The magic of Morton’s Creamed Spinach lies in the quality and combination of its simple yet impactful ingredients. Each component plays a crucial role in building the rich flavor and creamy texture that makes this dish so irresistible. Let’s break down each ingredient and understand its contribution to this culinary masterpiece:

• 4 tablespoons unsalted butter: Butter is the soul of many great dishes, and here it serves as the foundation for flavor and richness. Unsalted butter is preferred as it gives you complete control over the salt level in the dish. The butter will be used to sauté the aromatics and create a roux, which is essential for thickening the cream sauce. Using high-quality butter will significantly enhance the overall taste. For a richer flavor profile, consider using European-style butter, which has a higher butterfat content. If you are looking to add a slightly nutty note, you can even try brown butter for an extra layer of complexity, though for a classic Morton’s style, sticking with regular unsalted butter is ideal. Vegan butter alternatives can be used as well, but be mindful of the flavor profile and salt content, adjusting seasonings accordingly.
• 1 medium yellow onion, minced: Onions are the aromatic backbone of countless savory dishes, and creamed spinach is no exception. Yellow onions are the workhorse of the onion family, providing a balanced flavor that’s neither too sharp nor too sweet when cooked. Mincing the onion finely ensures it cooks down completely and melds seamlessly into the creamy sauce, imparting its subtle sweetness and depth without any noticeable chunks. Shallots can be substituted for a milder, more delicate onion flavor, or white onions for a slightly sharper taste. Red onions are generally not recommended as their flavor profile is less suited for this creamy dish and they may add an unwanted color. Properly sautéing the onions until translucent is key to unlocking their sweetness and mellowing their raw bite.
• 3 cloves garlic, minced: Garlic is another essential aromatic, adding a pungent and savory note that complements the richness of the cream and cheese and balances the earthiness of the spinach. Fresh garlic is always preferred for its vibrant flavor. Minced garlic is crucial for even distribution and quick cooking, ensuring it infuses the butter and oil with its aroma without burning. If you’re a garlic lover, you can certainly add an extra clove or two to amplify the flavor. For a milder garlic flavor, you can use roasted garlic paste, which will impart a sweeter, mellower garlic note. Avoid using garlic powder as it lacks the fresh, pungent quality of minced garlic.
• 4 teaspoons kosher salt, divided: Salt is the fundamental seasoning that enhances all the other flavors in the dish. Kosher salt is preferred by many chefs for its clean taste and ease of use. The recipe calls for divided salt, meaning it’s used at different stages of cooking. Two teaspoons are added to the boiling water for blanching the spinach, which seasons the spinach from the inside out and helps retain its vibrant green color. The remaining two teaspoons are added later to season the sauce and bring all the flavors together. Always taste and adjust salt seasoning towards the end of cooking, as salt levels can vary based on individual preferences and other ingredients used.
• 1 teaspoon coarse ground black pepper: Black pepper adds a subtle warmth and a gentle bite that contrasts with the richness of the cream and cheese. Coarse ground black pepper is preferred over finely ground pepper as it offers a more pronounced pepper flavor and texture. Freshly cracked black pepper is always best for maximum flavor and aroma. White pepper can be used as a substitute for a milder pepper flavor and to avoid visible black specks in the creamy white sauce, although black pepper is traditionally used in creamed spinach.
• 1/2 teaspoon nutmeg, freshly grated: Nutmeg is the secret weapon in many classic cream sauces and adds a warm, subtly sweet, and slightly nutty aroma that elevates the creamed spinach to another level. Freshly grated nutmeg is crucial for its potent and complex flavor. Pre-ground nutmeg loses its aroma quickly and lacks the depth of freshly grated. A microplane or fine grater is ideal for grating nutmeg. A little nutmeg goes a long way, so half a teaspoon is usually sufficient. If you don’t have nutmeg, a pinch of mace or even a hint of cinnamon can be used as a very distant, though not ideal, substitute.
• 1/4 cup flour: Flour is the thickening agent that creates the creamy base of the sauce. All-purpose flour is commonly used for making a roux. The flour is cooked with butter to create a roux, which is the foundation of many classic cream sauces. The roux helps thicken the half-and-half and creates a smooth, velvety texture. It’s important to cook the roux for a few minutes to eliminate the raw flour taste and develop a slightly nutty aroma, which adds to the complexity of the sauce. Gluten-free flour blends can be used as a substitute for those with gluten sensitivities, but ensure the blend is designed for roux-making and thickening.
• 3 1/2 cups half-and-half: Half-and-half is the liquid component of the cream sauce, providing richness and creaminess without being as heavy as heavy cream. Half-and-half is a blend of milk and cream, striking a balance between richness and lightness. It creates a luxuriously creamy sauce that isn’t overly heavy. Heavy cream can be used for an even richer and thicker sauce, but the dish will be significantly heavier. Whole milk can be used for a lighter version, but the sauce will be less creamy and may require longer cooking to thicken. For a dairy-free option, unsweetened cashew cream or full-fat coconut milk (the thick part only) can be used, although they will alter the flavor profile slightly.
• 2 1/4 pounds fresh leaf spinach, or one pound frozen: Spinach is, of course, the star vegetable of this dish. Fresh leaf spinach is preferred for its delicate texture and fresh flavor. It’s important to use a large quantity of spinach as it wilts down significantly during cooking. Frozen spinach is a convenient alternative and works well, especially if you ensure it is thoroughly thawed and squeezed dry to remove excess moisture. When using fresh spinach, look for vibrant green leaves without any yellowing or wilting. Baby spinach can be used as well, but mature spinach leaves tend to have a more robust flavor. For frozen spinach, ensure it is “chopped” spinach for easier incorporation into the cream sauce.
• 1 cup mozzarella cheese: Mozzarella cheese adds a mild, milky flavor and a beautiful stretch and melt to the creamed spinach. Part-skim mozzarella is commonly used and melts smoothly. Pre-shredded mozzarella is convenient, but freshly shredded mozzarella tends to melt more smoothly and evenly as it lacks the cellulose coating often found in pre-shredded cheese. Low-moisture mozzarella is preferable for melting and texture. Other melting cheeses like Monterey Jack or provolone can be used for slightly different flavor profiles, but mozzarella is classic for creamed spinach.
• 4 ounces cream cheese: Cream cheese is the secret ingredient that adds extra richness, tanginess, and a velvety smooth texture to the creamed spinach. Full-fat cream cheese is recommended for the best flavor and texture. It should be softened slightly before adding to the sauce to ensure it melts smoothly and evenly. Neufchatel cheese, a lower-fat cream cheese, can be used as a lighter alternative, but it may not provide the same level of richness. Vegan cream cheese alternatives can be used as well, but choose a brand that melts well and has a neutral or slightly tangy flavor.
• 1/2 cup Parmesan cheese, grated: Parmesan cheese adds a salty, nutty, and savory umami flavor that complements the creaminess of the sauce and the earthiness of the spinach. Freshly grated Parmesan cheese is essential for its superior flavor and texture. Pre-grated Parmesan cheese often lacks flavor and may contain cellulose, which can affect melting and texture. Parmigiano-Reggiano is the highest quality Parmesan and will offer the most complex and nuanced flavor. Pecorino Romano, a sheep’s milk cheese, can be used as a substitute for a sharper, saltier flavor, but Parmesan is the classic choice for creamed spinach.

Instructions: Crafting Creamy Spinach Perfection Step by Step

Creating Morton’s Steakhouse Creamed Spinach at home is a straightforward process, but paying attention to each step ensures you achieve that signature creamy, flavorful result. Follow these detailed instructions for spinach perfection:

1. Blanch the Spinach: Begin by bringing a large pot of water to a rolling boil. Add two teaspoons of kosher salt to the boiling water. This salt seasons the spinach from within and helps retain its vibrant green color during blanching. Once boiling, add the fresh leaf spinach (or frozen spinach, if using frozen, you can skip the blanching and proceed to thawing and squeezing). Cook the spinach just until it wilts and turns bright green, which should only take about 1 minute. Overcooking will result in mushy, dull-colored spinach, so watch it carefully.
2. Drain and Shock: Immediately drain the spinach in a strainer or colander. To stop the cooking process and preserve the bright green color, rinse the blanched spinach with cold water until it is cool to the touch. This “shocking” process is crucial for maintaining the spinach’s texture and appearance.
3. Remove Excess Water: This is a critical step for preventing watery creamed spinach. Squeeze the water out of each fistful of spinach as thoroughly as possible. Excess water will dilute the cream sauce and make it less flavorful and creamy. You can use your hands or a clean kitchen towel to squeeze out the moisture. The drier the spinach, the better the final texture of your creamed spinach will be.
4. Chop the Spinach: Once the spinach is squeezed dry, chop the spinach bundles into a ¾ inch width. Chopping makes the spinach easier to incorporate into the cream sauce and makes it more pleasant to eat. The ¾ inch width ensures the spinach is not too finely chopped, retaining some texture in the final dish.
5. Sauté Aromatics: In a large skillet, melt the 4 tablespoons of unsalted butter over medium-low heat. Add the minced garlic and onions to the melted butter. Cook on medium-low heat for 8-10 minutes, or until the onions are translucent and softened. Cooking over medium-low heat prevents the garlic from burning and allows the onions to gently caramelize, releasing their sweetness and aroma. Stir occasionally to ensure even cooking. The kitchen should be filled with the fragrant aroma of sautéing onions and garlic at this stage.
6. Add Seasonings: Once the onions are translucent, add the remaining two teaspoons of kosher salt, the black pepper, and the freshly grated nutmeg to the skillet. Stir to combine the seasonings with the onions and garlic. Cooking the spices in the butter and aromatics helps to bloom their flavors, enhancing their impact in the final dish.
7. Create the Roux: Add the flour to the skillet with the butter and aromatics. Mix with a wooden spoon or spatula over low heat and cook for 2-3 minutes, stirring constantly. This step creates a roux, which is a mixture of fat and flour used to thicken sauces. Cooking the roux is crucial to eliminate the raw flour taste and develop a slightly nutty aroma. The roux should become fragrant and lightly golden.
8. Build the Cream Sauce: Gradually pour in the half-and-half, whisking continuously to prevent lumps from forming. Continue whisking and cook until the mixture comes to a gentle boil. Once boiling, reduce the heat to low and simmer for 6-8 minutes, or until the sauce has thickened slightly. Simmering allows the sauce to thicken and the flavors to meld together. The sauce should be smooth and creamy, coating the back of a spoon.
9. Incorporate Cheeses: Add the mozzarella cheese and softened cream cheese to the thickened cream sauce. Cook for 6-8 minutes, or until the cheeses are fully melted and the mixture is smooth and creamy. Stir frequently to ensure the cheeses melt evenly and prevent sticking to the bottom of the skillet. The sauce should become luxuriously creamy and cheesy at this stage.
10. Combine Spinach and Parmesan: Add the chopped spinach and grated Parmesan cheese to the cream sauce. Stir to combine all ingredients thoroughly. Cook for a few more minutes until the spinach is heated through and evenly distributed in the sauce. The Parmesan cheese will melt into the sauce, adding its signature nutty, salty flavor.
11. Serve Immediately: Morton’s Steakhouse Creamed Spinach is best served hot and fresh. Taste and adjust seasoning if needed before serving. Garnish with a sprinkle of extra Parmesan cheese or a pinch of nutmeg, if desired, for an elegant presentation.

Nutrition Facts: A Decadent Side Dish in Moderation

While Morton’s Steakhouse Creamed Spinach is undeniably delicious and indulgent, it’s important to be mindful of its nutritional content, especially when considering it as a side dish within a balanced meal. Here’s a general estimate of the nutrition facts per serving, based on the recipe yield of 6 servings:

Servings: 6

Calories per serving (estimated): Approximately 350-450 calories (This is an estimate and can vary based on specific ingredients and portion sizes).

Please note: These are estimated values and can vary depending on the specific brands and types of ingredients used, as well as portion sizes. Creamed spinach is relatively high in calories, fat, and sodium due to the butter, cream, and cheese. However, it also provides some nutritional benefits from the spinach, including vitamins and minerals. Enjoy this decadent side dish in moderation as part of a balanced diet. For more precise nutritional information, you can use online nutritional calculators and input the specific brands and quantities of ingredients you use.

Preparation Time: From Prep to Plate in Under 40 Minutes

One of the beauties of this Morton’s Steakhouse Creamed Spinach recipe is that it’s relatively quick and easy to prepare, making it perfect for both weeknight dinners and special occasions. Here’s a breakdown of the preparation time:

Prep Time: 15 minutes

• This includes the time to mince the onion and garlic, grate the nutmeg and Parmesan cheese, chop the spinach (if using fresh), and measure out all the ingredients. Efficient mise en place (having all your ingredients prepped and ready) will make the cooking process smoother and faster.

Cook Time: 20 minutes

• This includes the time to blanch the spinach, sauté the onions and garlic, cook the roux, simmer the cream sauce, and melt the cheeses, and combine everything together. The cooking time is relatively short, which is great when you need a delicious side dish quickly.

Total Time: 35 minutes

• From start to finish, you can have a restaurant-quality side dish of Morton’s Steakhouse Creamed Spinach on your table in just about 35 minutes. This makes it an excellent choice for busy weeknights or when you need to impress guests without spending hours in the kitchen.

How to Serve: Elevating Your Meal with Creamed Spinach

Morton’s Steakhouse Creamed Spinach is a versatile side dish that pairs beautifully with a wide range of main courses, especially those you’d expect to find on a steakhouse menu. Here are some delicious ways to serve and enjoy this creamy delight:

• Classic Steakhouse Pairing:
  • Steaks: Naturally, creamed spinach is the quintessential steakhouse side. Serve it alongside grilled ribeye, New York strip, filet mignon, or sirloin steaks for a truly classic and luxurious meal. The richness of the creamed spinach perfectly complements the savory, robust flavor of steak.
  • Prime Rib: Creamed spinach is also an amazing accompaniment to a succulent roast prime rib. The creamy texture and rich flavor cut through the richness of the prime rib, creating a balanced and satisfying dining experience.
• Beyond Steak:
  • Roasted Chicken or Pork: Don’t limit creamed spinach to just beef! It’s equally delicious with roasted chicken or pork tenderloin. The creamy spinach adds moisture and flavor to leaner proteins, making them even more enjoyable.
  • Seafood: Believe it or not, creamed spinach can be a fantastic side for certain seafood dishes. Try it with pan-seared scallops, grilled salmon, or even baked cod. The richness of the spinach contrasts nicely with the delicate flavors of seafood.
  • Holiday Feasts: Creamed spinach is an elegant and crowd-pleasing side dish for holiday gatherings like Thanksgiving, Christmas, or Easter. It adds a touch of sophistication to your holiday table and complements turkey, ham, or other festive main courses.
• Serving Suggestions and Garnishes:
  • Warm Serving Dish: Serve creamed spinach in a warm serving dish to keep it hot throughout the meal. A casserole dish or a warmed serving bowl works well.
  • Parmesan Garnish: Sprinkle extra grated Parmesan cheese over the top just before serving for an extra cheesy touch and visual appeal.
  • Nutmeg Dusting: A light dusting of freshly grated nutmeg on top adds a subtle aroma and flavor boost.
  • Breadcrumbs: For a textural contrast, consider topping the creamed spinach with buttered breadcrumbs before serving or baking briefly to lightly brown the crumbs.
  • Lemon Wedge: A squeeze of fresh lemon juice over the creamed spinach right before serving can brighten the flavors and add a touch of acidity to balance the richness.

Additional Tips for Creamed Spinach Success

To ensure your homemade Morton’s Steakhouse Creamed Spinach rivals the restaurant version, keep these helpful tips in mind:

1. Don’t Skip Squeezing the Spinach: Thoroughly squeezing out the excess water from the blanched spinach is absolutely crucial. This prevents watery creamed spinach and ensures the sauce remains thick and flavorful. Use your hands or a clean kitchen towel and squeeze until you can’t extract any more moisture.
2. Cook the Roux Properly: Take the time to cook the roux (butter and flour mixture) for 2-3 minutes over low heat. This step is essential to eliminate the raw flour taste and develop a slightly nutty aroma, which contributes to the overall flavor of the sauce. The roux should become fragrant and lightly golden.
3. Use Freshly Grated Nutmeg: Freshly grated nutmeg makes a world of difference in creamed spinach. Its aroma and flavor are far superior to pre-ground nutmeg. Invest in whole nutmeg and a microplane or fine grater for the best results.
4. Taste and Adjust Seasoning: Seasoning is key to a flavorful creamed spinach. Taste the sauce before adding the spinach and Parmesan cheese and adjust salt and pepper as needed. Remember that Parmesan cheese is salty, so you may need to adjust the salt accordingly after adding it.
5. Don’t Overcook After Adding Cheese: Once you add the mozzarella and cream cheese, cook just until they are melted and the sauce is smooth. Overcooking can make the cheese stringy or grainy. Keep the heat low and stir frequently to ensure smooth melting.

FAQ: Your Creamed Spinach Ingredient Questions Answered

Got questions about the ingredients in Morton’s Steakhouse Creamed Spinach? Here are answers to some common queries:

Q1: Can I use frozen spinach instead of fresh spinach?
A1: Yes, you can definitely use frozen spinach as a convenient alternative to fresh spinach. Use one pound of frozen spinach in place of 2 1/4 pounds of fresh spinach. Be sure to thaw the frozen spinach completely and squeeze out as much excess water as possible before adding it to the cream sauce. Frozen spinach works well and can save time on prep work.

Q2: Can I substitute heavy cream for half-and-half?
A2: Yes, you can substitute heavy cream for half-and-half for an even richer and thicker creamed spinach. However, be aware that heavy cream will make the dish significantly heavier and more calorie-dense. If you prefer a lighter version, stick with half-and-half. You can also use a combination of half-and-half and a little heavy cream for a balance of richness and lightness.

Q3: What kind of onion is best for creamed spinach?
A3: Yellow onions are generally considered the best choice for creamed spinach due to their balanced flavor that becomes sweet and mellow when cooked. They provide a subtle sweetness and depth without being overpowering. You can also use shallots for a milder, more delicate onion flavor. White onions are a slightly sharper alternative, while red onions are generally not recommended.

Q4: Can I use pre-shredded mozzarella cheese?
A4: While pre-shredded mozzarella cheese is convenient, freshly shredded mozzarella is generally recommended for creamed spinach. Freshly shredded mozzarella melts more smoothly and evenly as it lacks the cellulose coating often found in pre-shredded cheese, which can sometimes prevent it from melting as well. If you do use pre-shredded, opt for a good quality brand and consider tossing it with a little cornstarch to help it melt more smoothly.

Q5: Is freshly grated Parmesan cheese really necessary?
A5: Yes, using freshly grated Parmesan cheese is highly recommended for the best flavor in creamed spinach. Freshly grated Parmesan, especially Parmigiano-Reggiano, has a much more complex, nutty, and savory flavor compared to pre-grated Parmesan cheese, which often lacks flavor and can be dry and powdery. Freshly grated Parmesan melts beautifully into the sauce, enhancing the overall taste and texture of the dish. Invest in a block of good quality Parmesan and grate it fresh for the best results.

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