Name: Morton's Steakhouse Creamed Spinach Recipe Recipe
Ingredients: 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.

Ingredients

Scale

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.

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Instructions

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

Serving Size: One Normal Portion
Calories: 350-450