Name: Morton’s Steakhouse Creamed Spinach recipe
Ingredients: 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.

Ingredients

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.

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Instructions

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.

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.

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.

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.

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.

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.

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.

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.

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

Serving Size: one normal portion
Calories: 300-400
Fat: 25-30 grams
Carbohydrates: 10-12 grams
Fiber: 3-4 grams
Protein: 10-12 grams