Morton’s Steakhouse Creamed Spinach
An easy 3-step recipe for delicious creamed spinach just like at Morton's Steakhouse.
Spinach
Butter
Cream
Garlic
Parmesan cheese
Saute garlic in butter until fragrant.
Add spinach and cook until wilted.
Stir in cream and Parmesan cheese until creamy.
How to Make the Perfect Morton’s Steakhouse Creamed Spinach at Home
Have you ever tasted the velvety richness of a perfect creamed spinach side dish at a high-end steakhouse and wondered if you could recreate that magic in your own kitchen? The Morton’s Steakhouse Creamed Spinach recipe is legendary for its silky texture and decadent flavor profile. This beloved steakhouse classic has inspired countless Copycat creamed spinach recipes, making it possible to enjoy restaurant-quality sides without leaving home. Today, we’re breaking down this iconic dish step-by-step so you can master it for your next special dinner.
Ingredients & Kitchen Tools
For the Creamed Spinach:
– 2 pounds fresh spinach, thoroughly washed (or 20 oz frozen spinach, thawed and drained)
– 4 tablespoons unsalted butter (high quality European-style preferred)
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 3 tablespoons all-purpose flour
– 1½ cups heavy cream
– ¼ cup whole milk
– ½ cup freshly grated Parmesan cheese
– ¼ teaspoon freshly grated nutmeg
– ¼ teaspoon white pepper
– Salt to taste
Kitchen Tools Required:
– Large pot for blanching spinach
– Ice bath (large bowl with ice water)
– Colander or strainer
– Kitchen towels or cheesecloth
– Heavy-bottomed saucepan
– Wooden spoon
– Whisk
– Measuring cups and spoons
Prep Time & Cooking Schedule
Total Time: 45 minutes
– Preparation: 15 minutes
– Cooking: 30 minutes
– Difficulty: Intermediate
– Servings: 4-6 sides
Plan accordingly if serving with steaks, as this dish can be prepared slightly ahead and kept warm while you focus on cooking your main course to perfection.
Step-by-Step Instructions
1. Prepare the spinach: If using fresh spinach, bring a large pot of salted water to a boil. Add spinach and blanch for just 30 seconds until wilted. Immediately transfer to an ice bath to stop the cooking process. Drain thoroughly and squeeze out excess moisture using clean kitchen towels or cheesecloth. Roughly chop the spinach.
2. Create the base: In a heavy-bottomed saucepan, melt butter over medium heat. Add diced onions and sauté until translucent, about 4-5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
3. Make the roux: Sprinkle flour over the butter-onion mixture and whisk continuously for 2 minutes to cook out the raw flour taste. This forms the base for that silky texture found in the authentic Morton’s Steakhouse Creamed Spinach recipe.
4. Create the cream sauce: Slowly whisk in the heavy cream and milk, ensuring no lumps form. Continue cooking for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
5. Season the mixture: Add nutmeg, white pepper, and salt to taste. The subtle hint of nutmeg is what separates professional Copycat creamed spinach recipes from amateur versions.
6. Incorporate the spinach: Fold in the chopped spinach and simmer gently for 5 minutes, allowing the flavors to meld together.
7. Finish with cheese: Stir in the Parmesan cheese until completely melted and incorporated. Adjust seasoning if necessary.
Nutritional Benefits & Advantages
Despite its decadent profile, this dish offers surprising nutritional benefits. Spinach provides an excellent source of vitamins A and K, folate, manganese, and iron. The dairy components add calcium and protein, while the fat content helps your body absorb the fat-soluble vitamins present in the spinach.
Tips, Variations & Cooking Advice
– Cheese variations: Experiment with Gruyère or white cheddar instead of Parmesan for different flavor profiles.
– Lighter version: Substitute half-and-half for heavy cream and reduce butter by half.
– Flavor enhancement: Add a pinch of cayenne pepper or red pepper flakes for subtle heat.
– Make ahead: Prepare up to 2 days in advance and reheat gently on the stovetop or microwave.
– Serving suggestion: Present in a warm ramekin alongside a prime steak for the ultimate steakhouse experience.
Common Mistakes to Avoid
1. Watery spinach: Failing to thoroughly drain and squeeze excess moisture from spinach will result in a runny final product.
2. Lumpy sauce: Adding cream too quickly to the roux can create lumps. Pour slowly while whisking continuously.
3. Overcooking: Extended cooking breaks down the spinach too much and destroys its vibrant color.
4. Under-seasoning: Cream-based dishes require proper seasoning to prevent blandness.
Storage & Meal Prep Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results when reheating, warm gently in a saucepan over low heat, stirring occasionally. You may need to add a splash of cream or milk to restore the original consistency. Freezing is not recommended as dairy-based sauces can separate when thawed.
Conclusion
Mastering the Morton’s Steakhouse Creamed Spinach recipe at home gives you a restaurant-quality side dish perfect for special occasions or elevating simple weeknight dinners. The rich, velvety texture combined with the earthy flavor of spinach creates a perfect complement to steak, roasted chicken, or even as a standalone dish with crusty bread. With these detailed instructions and insider tips, you can confidently create impressive Copycat creamed spinach recipes that will have your family and guests believing you ordered takeout from Morton’s itself.
FAQs
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Thaw completely and squeeze out all excess moisture before using. You’ll need approximately 20 ounces of frozen spinach to equal 2 pounds fresh.
How can I make this dish vegetarian?
The recipe is already vegetarian. Just ensure your Parmesan cheese uses vegetarian rennet if that’s a concern.
What can I substitute for heavy cream to make it lighter?
Half-and-half or whole milk can be substituted, but the sauce won’t be as rich. You may need to increase the flour slightly to achieve the same thickness.
Can I make this dish ahead of time for a dinner party?
Absolutely! Prepare up to 2 days ahead, refrigerate, and gently reheat in a covered saucepan, stirring occasionally and adding a splash of cream if needed to restore consistency.
Why is my creamed spinach turning gray or brown?
This usually happens when spinach is overcooked. Blanch fresh spinach very briefly and cool immediately in ice water to maintain its vibrant green color.
Proven way to grow 3-Step Morton’s Steakhouse Creamed Spinach recipe
Equipment
- large pot
- colander
- Dutch oven (optional)
Ingredients
Main Ingredients
- 1.5 lbs fresh spinach
- 1 cup heavy cream
- 4 oz cream cheese softened
- 0.5 cup Parmesan cheese grated
- 2 cloves garlic minced
- 0.25 tsp nutmeg
- salt to taste
- black pepper to taste
Instructions
Preparation
- Wash the fresh spinach thoroughly to remove any dirt or grit, then drain it well.
- In a large pot or Dutch oven, wilt the spinach over medium heat, stirring occasionally, until it has significantly reduced in volume.
- Drain the wilted spinach in a colander, pressing out as much excess liquid as possible to prevent a watery final dish.
Cream Sauce
- In the same pot (or a clean one), combine the heavy cream, softened cream cheese, minced garlic, and nutmeg.
- Heat the mixture over medium-low heat, stirring constantly, until the cream cheese is fully melted and the sauce is smooth and creamy.
- Stir in the grated Parmesan cheese and continue to cook for another 1-2 minutes until the cheese is melted and incorporated.
Combine and Serve
- Add the well-drained wilted spinach to the cream sauce, tossing to coat evenly.
- Season with salt and black pepper to taste, adjusting as needed.
- Serve the creamed spinach hot as a delicious side dish.