Morton’s Steakhouse Creamed Spinach recipe

There’s something undeniably luxurious about stepping into a classic steakhouse. The dim lighting, the aroma of perfectly cooked beef, and those iconic side dishes… oh, those sides! For me, no steakhouse experience is complete without a generous serving of creamed spinach, and Morton’s Steakhouse Creamed Spinach? It’s in a league of its own. That rich, velvety texture, the subtle hint of nutmeg, the way it perfectly complements a juicy steak – it’s pure culinary indulgence. I’ve tried countless creamed spinach recipes over the years, searching for that elusive steakhouse quality at home. Some were too thin, others too bland, and many just lacked that certain je ne sais quoi. Then, I stumbled upon a recipe that promised to be a near-perfect replica of Morton’s famed side. Skeptical but hopeful, I gave it a try. The result? Pure magic. My family, usually spinach skeptics, devoured it. “This is restaurant-quality!” my husband exclaimed, and my kids actually asked for seconds – of spinach! This isn’t just creamed spinach; it’s Morton’s Creamed Spinach, or as close as you can get in your own kitchen. Get ready to elevate your next steak night (or any meal, really) with this decadent, dreamy side dish.

Ingredients for Morton’s Steakhouse Creamed Spinach

The secret to achieving that authentic Morton’s Steakhouse Creamed Spinach flavor and texture lies in using high-quality ingredients and understanding their roles. While the ingredient list is relatively simple, each component is crucial for creating that signature richness and decadent taste. Here’s what you’ll need to bring this steakhouse classic to your home kitchen:

• Fresh Spinach (2 pounds, packed): Fresh spinach is the non-negotiable star of this dish. While frozen spinach might seem like a shortcut, fresh spinach wilts down beautifully and provides a brighter, fresher flavor that is essential for authentic creamed spinach. Look for vibrant green spinach with crisp leaves. Baby spinach is a convenient option as it’s often pre-washed and has tender stems, but mature spinach leaves work just as well – just ensure you remove any tough stems. Two pounds might seem like a lot, but spinach reduces dramatically in volume when cooked.
• Unsalted Butter (4 tablespoons): Butter is the foundation of richness and flavor in this creamed spinach. Unsalted butter allows you to control the salt level in the dish and provides a pure, buttery flavor. Using a good quality butter will enhance the overall taste.
• Yellow Onion (½ cup, finely diced): Onion provides a subtle savory base note to the creamed spinach. Yellow onion offers a mild, slightly sweet flavor that complements the spinach without overpowering it. Finely dicing the onion ensures it cooks evenly and melts into the sauce without being chunky.
• Garlic (2 cloves, minced): Garlic adds a pungent, aromatic depth that elevates the flavor profile of the creamed spinach. Freshly minced garlic is crucial for the best flavor. Avoid using pre-minced garlic, which often lacks the same intensity and freshness.
• All-Purpose Flour (3 tablespoons): Flour is used to create a roux, which is the thickening agent for the cream sauce. All-purpose flour works perfectly for this purpose. It creates a smooth and stable sauce that will coat the spinach beautifully.
• Heavy Cream (2 cups): Heavy cream is the key to the luxurious richness and velvety texture of Morton’s Creamed Spinach. Do not substitute with milk or half-and-half, as they will not provide the same level of richness and thickness. Heavy cream is essential for achieving that authentic steakhouse creamed spinach experience.
• Whole Milk (½ cup): While heavy cream is the primary liquid, a touch of whole milk helps to balance the richness and create a sauce that is creamy but not overly heavy. Whole milk provides a good balance of richness and lightness. You can substitute with 2% milk if needed, but whole milk is preferred.
• Grated Parmesan Cheese (½ cup, plus extra for topping): Parmesan cheese adds a salty, nutty, and umami-rich flavor that complements the creaminess of the sauce and the earthiness of the spinach. Freshly grated Parmesan cheese is highly recommended for the best flavor. Pre-grated Parmesan often contains cellulose and may not melt as smoothly or have the same intense flavor.
• Grated Nutmeg (¼ teaspoon, freshly grated preferred): Nutmeg is the secret spice that elevates creamed spinach from ordinary to extraordinary. A touch of freshly grated nutmeg adds a warm, subtly sweet, and slightly peppery note that enhances all the other flavors and creates that signature steakhouse creamed spinach aroma. Freshly grated nutmeg is significantly more flavorful than pre-ground nutmeg.
• Salt (to taste): Salt is essential for seasoning and enhancing all the flavors in the creamed spinach. Start with a teaspoon and adjust to taste as you go. Sea salt or kosher salt are good choices.
• Black Pepper (to taste, freshly ground preferred): Black pepper adds a touch of spice and depth to the creamed spinach. Freshly ground black pepper is always recommended for the best flavor.

Instructions: Making Authentic Morton’s Steakhouse Creamed Spinach

Now that you have gathered all your high-quality ingredients, it’s time to create this decadent Morton’s Steakhouse Creamed Spinach in your own kitchen. Follow these step-by-step instructions for a restaurant-worthy side dish:

1. Prepare the Spinach: Thoroughly wash the fresh spinach in a large bowl of cold water to remove any dirt or grit. Drain the spinach well in a colander. If using mature spinach leaves, remove any thick stems. Roughly chop the spinach. While it might seem like a lot of spinach, remember it will wilt down significantly during cooking.
2. Sauté Onion and Garlic: In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the finely diced onion and sauté for about 5-7 minutes, or until the onion is softened and translucent, but not browned. Add the minced garlic and sauté for another minute, until fragrant, being careful not to burn the garlic. Burning garlic will impart a bitter taste to the dish.
3. Make the Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic in the skillet. Cook, stirring constantly with a wooden spoon or whisk, for 2-3 minutes. This process creates a roux, which will thicken the cream sauce. Cook the roux until it is pale golden and smells slightly nutty. This step is important to cook out the raw flour taste and ensure a smooth sauce.
4. Gradually Add Cream and Milk: Slowly pour in the heavy cream, whisking constantly to prevent lumps from forming. Once the heavy cream is fully incorporated and smooth, gradually whisk in the whole milk, continuing to stir until the mixture is smooth.
5. Simmer and Thicken the Sauce: Increase the heat slightly to medium-low and bring the sauce to a gentle simmer. Cook, stirring occasionally, for about 5-7 minutes, or until the sauce has thickened slightly and is smooth and creamy. The sauce should be thick enough to coat the back of a spoon. Avoid boiling the sauce vigorously, as this can cause it to separate.
6. Add Spinach and Cheese: Add the chopped fresh spinach to the skillet with the cream sauce. Stir gently to combine the spinach with the sauce. Cook, stirring occasionally, until the spinach has wilted completely and is tender, about 5-7 minutes. The spinach will release some moisture, which will help to thin the sauce slightly – this is normal.
7. Stir in Parmesan Cheese and Nutmeg: Remove the skillet from the heat. Stir in the grated Parmesan cheese and freshly grated nutmeg. Stir until the Parmesan cheese is melted and fully incorporated into the sauce and the nutmeg is evenly distributed.
8. Season to Taste: Season the creamed spinach with salt and freshly ground black pepper to taste. Start with about a teaspoon of salt and ¼ teaspoon of black pepper and adjust according to your preference. Taste and add more salt and pepper as needed to enhance the flavors.
9. Serve Hot: Serve the Morton’s Steakhouse Creamed Spinach immediately while it is hot and creamy. Garnish with extra grated Parmesan cheese, if desired. This side dish is best served fresh and warm.

Nutrition Facts for Morton’s Steakhouse Creamed Spinach

Morton’s Steakhouse Creamed Spinach is undeniably a decadent and rich side dish, and as such, it is important to be mindful of its nutritional profile, especially if you are watching your calorie or fat intake. Please note that these are estimated values and can vary based on specific ingredient brands and portion sizes.

• Servings: Approximately 6-8 servings (as a side dish)
• Calories per Serving (Estimated): 300-400 calories (This is a rough estimate and can vary depending on serving size and specific ingredient choices. Using reduced-fat cheese or milk is NOT recommended for this recipe as it will significantly impact the flavor and texture.)

Approximate Macronutrient Breakdown per Serving (Estimated – based on 6 servings and using full-fat ingredients):

• Protein: 10-12 grams
• Fat: 25-30 grams (This is primarily from the butter, heavy cream, and cheese. It is high in saturated fat, so moderation is key.)
• Carbohydrates: 10-12 grams (Primarily from minimal carbohydrates in spinach, dairy, and flour.)
• Fiber: 3-4 grams (Good source of fiber from the fresh spinach, contributing to digestive health.)
• Vitamin A: Excellent source (from spinach)
• Vitamin K: Excellent source (from spinach)
• Calcium: Good source (from dairy and cheese)

Important Notes:

• This creamed spinach is a rich and indulgent side dish, intended for occasional enjoyment as part of a special meal.
• It is high in fat and calories due to the use of butter, heavy cream, and cheese. It is not a light or low-calorie dish.
• It is a good source of vitamins A and K, and fiber from the spinach.
• Due to the dairy content, it is not suitable for those with dairy allergies or lactose intolerance unless dairy-free substitutions are made (which will significantly alter the flavor and texture).

Preparation Time for Morton’s Steakhouse Creamed Spinach

While Morton’s Steakhouse Creamed Spinach is a relatively straightforward recipe, knowing the time commitment upfront helps with meal planning. Here’s a breakdown of the preparation and cooking times:

• Prep Time: Approximately 20-25 minutes (This includes washing and chopping spinach, dicing onion, mincing garlic, grating cheese and nutmeg, and measuring ingredients.)
• Cook Time: Approximately 25-30 minutes (This includes sautéing onions and garlic, making the roux, simmering the sauce, and cooking the spinach.)
• Total Time (Approximate): 45-55 minutes

Tips to Streamline Preparation:

• Pre-Wash Spinach (If Possible): If you can find pre-washed spinach, it will save you a few minutes of prep time.
• Use a Food Processor for Onion (Optional): If you are comfortable using a food processor to dice onions, it can speed up the process. Be careful not to over-process and turn the onion into a puree.
• Prepare Ingredients in Advance: You can dice the onion, mince the garlic, and grate the cheese and nutmeg ahead of time. Store them in airtight containers in the refrigerator until ready to use. This can break down the prep time into smaller chunks.

How to Serve Morton’s Steakhouse Creamed Spinach

Morton’s Steakhouse Creamed Spinach is the quintessential steakhouse side dish, and it shines best when paired with classic steakhouse fare. However, its rich and decadent flavor also complements a variety of other dishes. Here are some serving suggestions:

• Classic Steakhouse Pairings:
  • Grilled or Broiled Steak: Naturally, creamed spinach is the perfect accompaniment to any cut of steak – ribeye, New York strip, filet mignon, porterhouse, etc. The richness of the creamed spinach balances the savory flavor of the steak beautifully.
  • Roasted Prime Rib: Another steakhouse staple, prime rib and creamed spinach are a match made in culinary heaven.
  • Beef Tenderloin: Creamed spinach elevates a delicate beef tenderloin roast to a truly special meal.
• Other Meat and Poultry Pairings:
  • Roasted Chicken: Creamed spinach is a luxurious side dish that pairs wonderfully with roasted chicken, adding a touch of elegance to a simple chicken dinner.
  • Pork Chops or Pork Tenderloin: The richness of the creamed spinach complements the flavor of pork beautifully, especially grilled or pan-seared pork chops or roasted pork tenderloin.
  • Lamb Chops: For a more sophisticated pairing, serve creamed spinach alongside grilled or pan-seared lamb chops.
• Vegetarian Main Course Pairings:
  • Mushroom Wellington: Creamed spinach can be a fantastic side dish to a vegetarian main course like mushroom Wellington, adding richness and depth to the vegetarian meal.
  • Vegetable Tart or Quiche: Serve creamed spinach alongside a savory vegetable tart or quiche for a satisfying vegetarian meal.
  • Stuffed Portobello Mushrooms: Creamed spinach can be used as a filling for portobello mushrooms or served as a side to grilled portobello mushroom steaks.
• Serving Occasions:
  • Steakhouse Dinner at Home: Perfect for recreating a steakhouse experience in your own dining room for special occasions, anniversaries, or date nights.
  • Holiday Meals: A decadent side dish for holiday feasts like Thanksgiving, Christmas, or Easter, adding a touch of luxury to the holiday table.
  • Dinner Parties: Impress your guests with this restaurant-quality side dish at your next dinner party.
  • Special Celebrations: Ideal for celebrating birthdays, graduations, or any other special occasion that calls for a truly indulgent meal.

Additional Tips for Perfect Morton’s Steakhouse Creamed Spinach

To ensure your Morton’s Steakhouse Creamed Spinach turns out perfectly every time, capturing that authentic steakhouse quality, here are five essential tips:

1. Don’t Skimp on the Heavy Cream and Butter: This recipe is all about indulgence, and the richness comes from the heavy cream and butter. Using reduced-fat dairy products will significantly compromise the flavor and texture. For authentic steakhouse creamed spinach, embrace the decadence and use full-fat ingredients.
2. Cook the Roux Properly: Making a roux is a fundamental technique for creamy sauces. Cook the flour and butter for the recommended 2-3 minutes, stirring constantly, until it is pale golden and smells slightly nutty. This step cooks out the raw flour taste and ensures a smooth, lump-free sauce.
3. Wilt the Spinach Completely: Ensure the spinach is cooked until it is completely wilted and tender. Overcooked spinach can become mushy, but undercooked spinach will have a slightly bitter taste and a tougher texture. Cook it until it is just tender and has lost its raw, grassy flavor.
4. Season Generously: Creamed spinach benefits from generous seasoning. Don’t be afraid to season with salt and freshly ground black pepper to taste at the end. Taste and adjust the seasoning until the flavors are balanced and well-defined. The nutmeg also plays a crucial role in the overall flavor profile – don’t omit it!
5. Serve Immediately and Hot: Creamed spinach is best served immediately after it is made, while it is hot, creamy, and at its peak texture. It can be reheated, but it is never quite as perfect as when freshly made. If making ahead, keep it warm in a double boiler or slow cooker on a low “warm” setting, but be aware that the texture might change slightly upon reheating.

Frequently Asked Questions (FAQ) About Morton’s Steakhouse Creamed Spinach

Here are some common questions people have when making Morton’s Steakhouse Creamed Spinach:

Q1: Can I use frozen spinach instead of fresh spinach?

A1: While fresh spinach is highly recommended for the best flavor and texture in Morton’s Steakhouse Creamed Spinach, you can use frozen spinach in a pinch. If using frozen spinach, thaw it completely and squeeze out as much excess water as possible before adding it to the recipe. About 1 pound of frozen spinach (thawed and squeezed) is roughly equivalent to 2 pounds of fresh spinach. Keep in mind that frozen spinach may result in a slightly less vibrant flavor and a slightly wetter texture compared to fresh spinach.

Q2: Can I make creamed spinach ahead of time?

A2: Yes, you can prepare the creamed spinach ahead of time, but it is best made and served fresh for optimal texture and flavor. If you need to make it in advance, you can prepare it up to a few hours ahead and keep it warm in a double boiler or slow cooker on a low “warm” setting. Alternatively, you can make it a day ahead, refrigerate it, and reheat it gently on the stovetop over low heat, adding a splash of milk or cream if needed to restore the creamy consistency. Be aware that the texture may change slightly upon reheating, and it may not be quite as creamy as when freshly made.

Q3: How do I reheat creamed spinach?

A3: To reheat creamed spinach, gently reheat it on the stovetop over low heat, stirring frequently. You can add a splash of milk or heavy cream if needed to restore the creamy consistency and prevent it from drying out. Microwaving is also an option for reheating individual portions, but it may not reheat as evenly and can sometimes make the texture slightly less desirable.

Q4: Can I add cheese other than Parmesan?

A4: While Parmesan cheese is traditional and provides the signature flavor for Morton’s Steakhouse Creamed Spinach, you can experiment with other hard, grating cheeses if desired. Pecorino Romano would add a sharper, saltier flavor. A blend of Parmesan and Gruyere could also be delicious, adding a nutty and slightly sweeter note. However, for the most authentic Morton’s Steakhouse Creamed Spinach flavor, stick with Parmesan.

Q5: Can I make this recipe dairy-free or vegan?

A5: Making a truly authentic Morton’s Steakhouse Creamed Spinach dairy-free or vegan is challenging, as the richness and creaminess are central to the dish and come primarily from dairy. However, you can attempt to make a vegan version using plant-based butter, full-fat coconut cream (for richness, but it will impart a slight coconut flavor), and nutritional yeast or vegan Parmesan cheese alternative for cheesy flavor. The flavor profile and texture will be significantly different from the classic dairy-based version, but it may satisfy a craving for a creamy spinach dish.

Enjoy creating and indulging in this luxurious Morton’s Steakhouse Creamed Spinach! It’s a side dish that will elevate any meal and bring a touch of steakhouse elegance to your home cooking.

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