Morton’s Steakhouse Creamed Spinach Recipe
Morton’s Steakhouse Creamed Spinach is a rich and creamy side dish featuring fresh spinach enveloped in a luscious blend of cream cheeses and aromatic seasonings. This classic steakhouse favorite is elevated with mozzarella and Parmesan cheeses, offering a smooth, cheesy texture perfect for pairing with grilled meats or enjoying on its own.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American Steakhouse
Ingredients
Scale
Vegetables
- 2 1/4 pounds fresh spinach (or 1 pound frozen)
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
Dairy
- 4 tablespoons unsalted butter
- 3 1/2 cups half and half
- 1 cup shredded mozzarella cheese
- 4 ounces cream cheese
- 1/2 cup grated Parmesan cheese
Pantry
- 4 teaspoons kosher salt, divided
- 1 teaspoon coarse ground black pepper
- 1/2 teaspoon ground nutmeg
- 1/4 cup flour
Instructions
- Blanch the spinach: Bring a large pot of water to a boil and add two teaspoons of kosher salt. Add fresh spinach to the boiling water and cook just until wilted, about 1 minute. Drain immediately using a strainer or colander.
- Cool and chop spinach: Rinse the cooked spinach under cold water until cool. Squeeze out excess water firmly from each handful. Chop the spinach into bundles roughly ¾-inch wide and set aside.
- Sauté aromatics: In a large skillet, melt the butter over medium-low heat. Add minced garlic and onions, cooking gently for 8-10 minutes until the onions become translucent and fragrant.
- Season and make roux: Add the remaining kosher salt, black pepper, and ground nutmeg to the skillet. Sprinkle the flour into the pan and stir continuously over low heat for 2-3 minutes until the mixture develops a slightly nutty aroma, indicating the roux is ready.
- Add dairy and thicken: Gradually pour in the half and half, stirring constantly and bring to a boil. Once boiling, stir in mozzarella cheese and cream cheese. Continue to cook for 6-8 minutes, stirring often, until the mixture thickens into a creamy sauce.
- Combine spinach and cheese sauce: Fold the chopped spinach and grated Parmesan cheese into the thickened sauce. Stir thoroughly to combine all ingredients and remove from heat.
Notes
- For a richer flavor, use fresh spinach instead of frozen.
- To reduce moisture, ensure spinach is thoroughly squeezed to avoid a watery creamed spinach.
- Adjust salt and pepper to taste after combining to suit your preference.
- This dish pairs excellently with steak, roasted chicken, or as a hearty vegetarian side.
Keywords: Creamed Spinach, Steakhouse Side, Morton’s Steakhouse, Cheesy Spinach, Classic Side Dish
