We’ve always been fans of Morton’s Steakhouse creamed spinach, that velvety side dish that turns a simple meal into something extraordinary. Originating from the iconic steakhouse chain, it’s a beloved classic that pairs perfectly with grilled meats and adds a touch of indulgence to any table.
In our kitchen, we’ve recreated this recipe to capture its rich flavors and creamy texture. Whether you’re hosting a dinner party or craving a nostalgic treat, we’ll guide you through making it at home with ease.
Ingredients
As we dive into recreating our take on the iconic Morton’s Steakhouse Creamed Spinach, let’s gather the key ingredients in the order we use them. This ensures a smooth preparation process, capturing the dish’s rich, creamy texture and savory flavors that pair perfectly with grilled meats.
Fresh Produce and Aromatics
- Fresh spinach: 2 pounds, thoroughly washed and roughly chopped—use this as the base for that vibrant green color and earthy taste.
- Yellow onion: 1 medium, finely diced—this adds a subtle sweetness and depth when sautéed first.
Dairy and Fats
- Unsalted butter: 4 tablespoons—we start with this for melting and building a flavorful roux.
- All-purpose flour: 2 tablespoons, sifted—use this next to thicken the sauce without lumps.
- Heavy cream: 1 cup—this provides the luxurious creaminess that defines Morton’s signature dish.
- Whole milk: 1 cup, for a balanced consistency when combined with the cream.
Seasonings and Enhancements
- Garlic: 2 cloves, minced—add this after the onion for a fragrant, aromatic boost.
- Grated Parmesan cheese: ½ cup—this melts in for a nutty, umami finish.
- Ground nutmeg: ¼ teaspoon—sprinkle this in for a warm, subtle spice that elevates the overall flavor profile.
- Salt and black pepper: To taste—we adjust these at the end to enhance the spinach’s natural flavors without overwhelming them.
Required Tools and Equipment
Now that we have gathered our key ingredients for Morton’s Steakhouse Creamed Spinach, we turn our attention to the essential tools that ensure a seamless and efficient preparation process. These items help us achieve the dish’s signature creamy texture and rich flavors with precision and ease.
To prepare this recipe effectively, we recommend the following tools, organized by their order of use in the cooking steps:
- Cutting board and sharp chef’s knife: We start with these for chopping fresh spinach, yellow onion, and garlic. A sturdy board and a sharp knife make quick work of prep while minimizing injury risks.
- Measuring cups and spoons: Accuracy is key for our flour, heavy cream, and seasonings, so we use these to measure ingredients precisely, ensuring the perfect balance of savory and creamy elements.
- Medium saucepan or skillet: This is our primary cooking vessel for melting unsalted butter, creating the roux, and simmering the mixture to develop that irresistible richness.
- Wooden spoon or silicone spatula: We rely on this for stirring the ingredients as they cook, preventing sticking and incorporating flavors evenly for a smooth, velvety finish.
- Fine grater or microplane: Essential for grating Parmesan cheese and any needed nutmeg, allowing us to add a fine texture that enhances the dish’s depth without clumping.
- Colander or strainer: We use this to drain excess water from the fresh spinach after blanching, which is crucial for maintaining the creamy consistency we aim for.
By having these tools ready, we set ourselves up for a confident and enjoyable cooking experience that brings Morton’s Steakhouse magic right to our kitchen.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through preparing Morton’s Steakhouse Creamed Spinach with precise steps for a rich creamy texture and savory flavors.
Prepare the Spinach
First, we rinse 2 pounds of fresh spinach leaves under cold water to remove any dirt or grit. Next, bring a large pot of water to a boil then blanch the spinach for 1-2 minutes until it wilts and turns a vibrant green. Immediately drain the spinach in a colander and rinse it under cold water to stop the cooking process preserving its fresh color and nutrients. Once cooled squeeze out excess water using your hands or a clean kitchen towel to ensure the spinach is dry and ready for mixing.
Make the Cream Sauce
We start by melting 4 tablespoons of unsalted butter in a medium saucepan over medium heat. Add 1 finely chopped yellow onion and 2 minced garlic cloves then sauté for 3-4 minutes until the onion turns translucent and aromatic. Sprinkle in 2 tablespoons of all-purpose flour and stir constantly for 1 minute to form a smooth roux creating a base for our rich cream sauce. Gradually pour in 1 cup of heavy cream and 1 cup of whole milk while whisking to avoid lumps then bring the mixture to a gentle simmer. Stir in ½ cup of grated Parmesan cheese and ¼ teaspoon of ground nutmeg until the sauce thickens to a velvety consistency that coats the back of a spoon with irresistible creaminess.
Combine and Cook
We gently fold the prepared spinach into the warm cream sauce in the saucepan ensuring every leaf is evenly coated for maximum flavor infusion. Season with 1 teaspoon of salt and ½ teaspoon of black pepper then cook over low heat for 5-7 minutes stirring occasionally until the mixture is heated through and the spinach absorbs the savory creaminess of Morton’s Steakhouse style. Taste and adjust seasonings as needed to achieve that signature balance of earthy greens and decadent sauce.
Serve the Dish
We transfer the hot creamed spinach to a serving bowl and garnish with an extra sprinkle of grated Parmesan cheese for added visual appeal. Serve immediately alongside grilled steaks or roasted meats to complement their robust flavors making it the perfect side for your next dinner party.
Make-Ahead and Storage
To help you enjoy our recreation of Morton’s Steakhouse Creamed Spinach without the last-minute rush, we outline practical make-ahead strategies and reliable storage guidelines. This ensures the dish retains its creamy texture and rich, savory flavors, making it a convenient side for busy weeknights or dinner parties.
Make-Ahead Tips
We love preparing this creamed spinach in advance to save time while preserving its vibrant green color and velvety consistency. Follow these steps for seamless preparation:
- Prepare the Spinach Base Early: Start by rinsing and blanching the fresh spinach as described in our step-by-step instructions. After draining, let it cool completely, then store it in an airtight container in the refrigerator for up to 24 hours. This keeps the spinach tender and nutrient-rich, ready to mix into the cream sauce later.
- Assemble the Full Dish: If you’re planning ahead for a larger gathering, cook the entire recipe up to the point of adding the spinach to the cream sauce. Let the mixture cool, then cover and refrigerate it for up to 2 days. Reheating will restore its warm, comforting aroma and smooth mouthfeel, enhancing your meal’s appeal.
- Freeze for Longer Storage: For meals further in advance, portion the fully prepared creamed spinach into freezer-safe containers. We suggest freezing in individual servings to minimize waste, allowing you to thaw only what you need.
Storage Guidelines
Proper storage is key to maintaining the dish’s luxurious creaminess and preventing any loss of flavor. Below, we break down the best practices based on storage method.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3 days | Store in an airtight container to lock in moisture and prevent the cream sauce from drying out. Keep the temperature at or below 40°F (4°C) for optimal freshness, ensuring the spinach stays vibrant and the flavors remain bold. |
| Freezing | Up to 2 months | Use freezer-safe bags or containers, and press out excess air to avoid freezer burn. Thaw overnight in the refrigerator to preserve the dish’s silky texture and prevent separation of the cream. |
Reheating Instructions
When you’re ready to serve, reheat gently to keep the creamed spinach’s indulgent, cheesy goodness intact. Use a saucepan over low heat, stirring occasionally with a wooden spoon until warmed through—aim for about 5 minutes. If the sauce thickens too much, add a splash of milk to restore its creamy flow. In our experience, this method delivers the same restaurant-quality warmth and depth of flavor as Morton’s Steakhouse.
Conclusion
We’ve loved exploring this Morton’s Steakhouse creamed spinach recipe and how it brings restaurant flair to our homes.
It’s a simple way to elevate everyday dinners and create lasting memories with family.
We’re confident you’ll master it and make it your own for future feasts.
Frequently Asked Questions
What is Morton’s Steakhouse creamed spinach?
Morton’s Steakhouse creamed spinach is a rich, creamy side dish featuring fresh spinach blended with a savory sauce of onions, garlic, cream, and Parmesan cheese. It’s beloved for enhancing grilled meats with its velvety texture and nutty flavors, making it a steakhouse staple that’s easy to recreate at home.
What ingredients are needed for creamed spinach?
Key ingredients include fresh spinach, yellow onion, unsalted butter, all-purpose flour, heavy cream, whole milk, garlic, grated Parmesan cheese, ground nutmeg, and seasonings. Gather them in order of use for smooth preparation, ensuring a rich, flavorful result that mimics the restaurant’s version.
What tools are required to make creamed spinach?
Essential tools include a cutting board, sharp chef’s knife, measuring cups and spoons, a medium saucepan or skillet, wooden spoon or silicone spatula, fine grater or microplane, and a colander or strainer. These items help streamline the process for an efficient, home-cooking experience.
How do I prepare creamed spinach step by step?
Start by rinsing and blanching spinach to retain its color and nutrients. Sauté onions and garlic, make a roux with butter and flour, then add cream and milk. Fold in the spinach, season with nutmeg and Parmesan, and cook until heated through. Serve hot as a perfect side for steaks.
Can I make creamed spinach ahead of time?
Yes, prepare the spinach base in advance and assemble the full dish for refrigeration or freezing. This reduces last-minute stress for dinner parties, allowing you to enjoy fresh flavors without rushing.
How should I store and reheat creamed spinach?
Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months to maintain texture and flavor. Reheat gently on the stovetop with a splash of milk, stirring until warm, to preserve its creamy consistency and restaurant-quality taste.