There’s something undeniably comforting about a rich, velvety bowl of creamed spinach, and Morton’s Steakhouse has perfected this classic side dish. Known for their impeccable steaks and indulgent sides, Morton’s creamed spinach is a standout that keeps us coming back for more. It’s the perfect blend of creamy, savory, and just the right touch of indulgence.
We love recreating restaurant favorites at home, and this recipe lets us bring that steakhouse experience to our own kitchens. Whether you’re serving it alongside a perfectly cooked steak or as part of a holiday feast, this dish always steals the spotlight. The best part? It’s surprisingly simple to make, so we can enjoy that signature Morton’s flavor without ever leaving the house.
Morton’S Steakhouse Creamed Spinach Recipe
When it comes to recreating Morton’s Steakhouse Creamed Spinach at home, precision and attention to detail are key. This dish is renowned for its velvety texture and robust flavor, making it a perfect addition to any meal. Follow these step-by-step instructions carefully to achieve that steakhouse perfection.
Ingredients
- 2 pounds fresh spinach, washed and stems removed
- 4 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- ½ cup heavy cream
- ¾ cup grated Parmesan cheese
- ¼ teaspoon ground nutmeg
- Salt and black pepper, to taste
Instructions
- Blanch the spinach: In a large pot, bring salted water to a boil. Add the spinach and cook for 30 seconds until it wilts. Drain immediately and rinse under cold water to stop the cooking process. Squeeze out any excess water and chop finely. Set aside.
- Prepare the roux: Melt the butter in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and sauté for an additional minute. Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes, forming a light golden paste.
- Incorporate the dairy: Slowly whisk in the warm milk, ensuring a smooth consistency. Continue stirring until the mixture thickens, about 3-4 minutes. Add the heavy cream and grated Parmesan cheese, stirring until the cheese melts completely.
- Season the mixture: Add the ground nutmeg, along with a pinch of salt and black pepper. Taste and adjust seasoning as needed for your preference.
- Combine with spinach: Fold the chopped spinach into the creamy mixture, ensuring it’s evenly coated. Reduce the heat to low and allow the flavors to meld for 5 minutes, stirring occasionally.
- Finishing touch: Transfer the creamed spinach to a serving dish. For an extra touch of indulgence, sprinkle a little more Parmesan cheese over the top before serving.
Cooking Tips
- For an extra-decadent flavor, consider adding a splash of white wine to the roux after cooking the onion and garlic.
- If you prefer a smoother texture, use a food processor to puree the spinach before combining it with the cream mixture.
- This dish can also be made ahead of time. Simply refrigerate it and reheat gently over low heat while stirring.
Nutritional Information (Per Serving)
| Calories | Protein (g) | Fat (g) | Carbohydrates (g) |
|---|---|---|---|
| 320 | 9 | 24 | 14 |
Ingredients
To replicate the rich, creamy flavor of Morton’s Steakhouse Creamed Spinach, we’ll need a carefully curated selection of ingredients. Each component plays a vital role in creating the luxurious texture and bold taste that defines this classic side dish.
Here’s what we’ll need:
- 2 lbs fresh spinach, stems removed and thoroughly washed
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 ¼ cups heavy cream
- ½ cup grated Parmesan cheese
- ½ small yellow onion, finely minced
- 1 garlic clove, minced
- ¼ teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
Ingredient Notes:
- Use fresh spinach for the best results, as it provides that perfect balance of flavor and texture. If you must substitute with frozen spinach, ensure it’s thoroughly thawed and squeezed to remove all excess water.
- Heavy cream contributes to the creamy consistency—ensure it’s fresh for maximum richness.
- Parmesan cheese adds a savory, umami depth. Choose a high-quality, freshly grated version for the best flavor.
- Nutmeg is optional, but we highly recommend it as it enhances the dish with subtle warmth.
By assembling these ingredients with care, we’re one step closer to achieving the signature steakhouse taste right in our kitchen.
Equipment Needed
To achieve the velvety texture and robust flavor of Morton’s Steakhouse Creamed Spinach, having the right tools in our kitchen makes preparation seamless. Here’s a list of essential equipment we will need:
Kitchen Tools Checklist:
- Large Pot or Dutch Oven: For blanching the spinach efficiently.
- Colander or Fine-Mesh Strainer: To drain excess water after blanching the spinach. A fine-mesh strainer works well to remove any remaining moisture.
- Mixing Bowls: At least one large mixing bowl for transferring and preparation steps.
- Sharp Knife and Cutting Board: To chop the blanched spinach finely for a uniform texture.
- Large Skillet or Sauté Pan: For making the roux and combining the spinach with the creamy sauce.
- Whisk: To stir the roux and prevent lumps during sauce-making.
- Spatula or Wooden Spoon: For gentle mixing when incorporating spinach into the creamy mixture.
- Measuring Cups and Spoons: To ensure accurate measurements of the dairy, butter, seasonings, and other ingredients.
- Grater: For grating Parmesan cheese, ensuring a fresh and flavorful addition.
- Nutmeg Grater or Microplane (Optional): If using fresh nutmeg, this is ideal to achieve the fine dust-like texture needed.
Helpful Equipment Notes:
We recommend investing in a large skillet with non-stick coating to make cleanup easy. Additionally, using a kitchen thermometer to check the roux as it cooks can help maintain the proper consistency without overcooking.
Table Overview of Equipment
| Equipment | Purpose |
|---|---|
| Large Pot or Dutch Oven | Blanching spinach evenly and quickly. |
| Colander or Fine-Mesh Strainer | Removing excess moisture from blanched spinach for a creamy texture. |
| Mixing Bowls | Holding prepped ingredients and for tossing spinach if needed. |
| Large Skillet or Sauté Pan | Cooking the roux and finishing the creamed spinach. |
| Whisk | Blending the roux evenly to prevent lumps in the sauce. |
| Grater | Shredding Parmesan cheese freshly for enhanced flavor. |
Having these tools ensures our preparation process stays smooth from blanching to the final creamy masterpiece.
Directions
Follow these simple steps to recreate the velvety and flavorful Morton’s Steakhouse Creamed Spinach at home. Precision is key, so let’s break this recipe into manageable parts.
Preparing The Spinach
- Blanch the spinach:
- Bring a large pot of water to a rolling boil. Add a generous pinch of salt.
- Add 1 pound of fresh spinach to the boiling water and let it cook for 30 seconds to 1 minute until just wilted.
- Immediately transfer the spinach to an ice bath to stop the cooking process and preserve the bright green color.
- Drain and chop:
- Carefully remove the spinach from the ice bath and squeeze out excess water using your hands or a clean kitchen towel.
- Once dry, finely chop the spinach and set it aside.
Making The Cream Sauce
- Prepare the roux:
- Melt 3 tablespoons of unsalted butter in a large skillet or saucepan over medium heat.
- Add 3 tablespoons of all-purpose flour, whisking continuously, and cook for about 1-2 minutes until the roux turns a pale golden color. This step removes the raw flour taste.
- Incorporate the dairy:
- Slowly pour in 1 1/2 cups of whole milk and 1/2 cup of heavy cream while whisking to prevent lumps.
- Cook the mixture over medium heat, stirring consistently, until the sauce thickens into a smooth, creamy consistency. This should take about 3-5 minutes.
- Season with flavor:
- Stir in 1/4 cup of freshly grated Parmesan cheese and 1/8 teaspoon of ground nutmeg for a touch of warmth.
- Add salt and pepper to taste, adjusting the seasoning as needed.
Combining The Spinach And Sauce
- Finish the dish:
- Add the prepared spinach to the cream sauce in the skillet. Stir to coat the spinach evenly, combining it with the sauce for a creamy texture.
- Cook the mixture over low heat for 2-3 minutes to heat through, ensuring the flavors meld together.
- Serve with restaurant flair:
- Transfer the creamed spinach to a serving dish. For an elevated touch, sprinkle a small amount of grated Parmesan cheese on top.
- Serve immediately as a rich, comforting side dish alongside steak or your favorite entrées.
| Stage | Key Actions | Estimated Time |
|---|---|---|
| Preparing The Spinach | Blanch, ice bath, drain, chop | 5-7 minutes |
| Making The Cream Sauce | Make roux, add dairy, season with Parmesan and nutmeg | 7-10 minutes |
| Combining Everything | Mix spinach with sauce, cook gently, garnish, and serve | 5-6 minutes |
Tips For The Perfect Creamed Spinach
Achieving the velvety Morton’s Steakhouse Creamed Spinach texture and exquisite flavor isn’t just about following the recipe—it’s about executing key techniques and making mindful choices at each step. Let’s explore some smart tips to elevate your dish to steakhouse level.
1. Pick the Right Spinach
- Always opt for fresh spinach for the brightest flavor and best texture. Baby spinach works well as it has a tender quality and milder taste.
- If fresh isn’t available, we can use frozen spinach, but make sure to thaw and squeeze out the excess water entirely to avoid watering down the cream sauce.
2. Blanch with Precision
Blanching spinach is essential to retain its vibrant green color and proper texture:
- Boil the spinach for 30–45 seconds maximum to prevent overcooking.
- Immediately transfer it to a bowl of ice water to “shock” it, stopping the cooking process while locking in color.
- Drain and press the spinach with a clean towel or squeeze by hand to remove excess moisture.
3. Build a Perfect Roux
The cream sauce is the star of this dish, and building a proper roux is the foundation:
- Combine equal parts unsalted butter and flour, cooking over medium heat until the raw flour taste disappears (about 1–2 minutes).
- Whisk continuously to avoid lumps, ensuring a smooth base for the sauce. A well-prepared roux delivers a rich and creamy finish every time.
4. Season Thoughtfully
- Don’t skip the nutmeg. A pinch of freshly grated nutmeg enhances the creamy, earthy notes that complement the spinach.
- Salt is critical but be cautious, especially if using Parmesan cheese, as it contains natural saltiness. Taste as you go to avoid over-seasoning.
- For added depth, a small dash of garlic powder or onion powder can brighten the overall profile.
5. High-Quality Parmesan Cheese
Fresh-grated Parmesan adds the refined steakhouse flavor that makes this dish exceptional:
- Use a microplane or fine grater for fluffy shreds that melt seamlessly into the sauce. Avoid pre-shredded varieties as they may contain anti-caking agents, which hinder melting.
6. Perfect Cream Sauce Consistency
- Use heavy cream or half-and-half for a luxurious texture, stirring constantly to prevent scorching.
- Let the sauce thicken on low heat, ensuring it just coats the back of a spoon without being overly runny or gluey.
7. Combine Spinach and Sauce with Care
- Fold the cooked spinach gently into the sauce using a spatula, ensuring full coverage without breaking the spinach leaves.
- If the sauce seems too thick after combining, add a splash of warm milk or cream until it reaches the desired silkiness.
8. Presentation Matters
Serve the creamed spinach in style:
- A final sprinkle of Parmesan cheese or a small pat of butter on top gives it a glistening, restaurant-quality finish.
- Use a wide, shallow serving dish to showcase the spinach, making it inviting and easy to portion.
9. Make It Ahead
This dish can be partially prepped in advance:
| Step | Timing |
|---|---|
| Blanch spinach | Up to 1 day before, refrigerated |
| Make roux | Same day, store for few hours |
| Full dish reheating | Warm gently on low heat |
Reheat with care, as overcooking can make the spinach soggy or cause the sauce to separate. Add a small splash of cream when reheating to restore creaminess.
10. Pair for Perfection
Creamed spinach pairs beautifully with steak, roast chicken, or salmon. Enhance occasions like holidays or dinner parties by serving it as a standout side dish in a well-rounded meal.
Make-Ahead And Storage Instructions
For those of us looking to save time or prepare Morton’s Steakhouse Creamed Spinach in advance, this dish lends itself well to make-ahead planning and proper storage. Follow these detailed instructions to keep the creamy texture and robust flavor intact:
Make-Ahead Preparation
- Prepare the creamed spinach as instructed, but stop before adding the final layer of Parmesan cheese or any last-minute garnishes.
- Transfer the cooked spinach mixture into an oven-safe baking dish. Allow it to cool completely to room temperature before covering it tightly with aluminum foil or plastic wrap to prevent moisture loss.
- Refrigerate the covered dish for up to 2 days. For extended storage, see the freezing instructions below.
- When ready to serve, preheat the oven to 350°F, sprinkle a fresh layer of Parmesan cheese over the top, and bake for 15-20 minutes until warmed through and lightly golden on top.
Freezing Instructions
Creamed spinach can also be stored in the freezer for longer preservation. This is especially helpful if you’ve made a larger batch or want to store leftovers.
- Allow the cooked spinach to cool completely after cooking.
- Transfer the mixture to freezer-safe airtight containers or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.
- Label the containers with the date, as creamed spinach can be frozen for up to 3 months.
When reheating frozen creamed spinach:
- Thaw it overnight in the refrigerator.
- Heat gently in a skillet over low heat, stirring frequently. Add a splash of heavy cream to restore the creamy consistency.
Storage Tips
- For refrigerator storage, keep leftovers in an airtight container. They will remain fresh for up to 3 days.
- Always reheat on low-to-medium heat to prevent the sauce from curdling or separating.
- Avoid reheating in the microwave if possible, as it may compromise the smooth texture. Instead, use a stovetop or oven for best results.
Quick Reference Table
| Storage Method | Time Limit | Instructions |
|---|---|---|
| Refrigerator (Make Ahead) | Up to 2 days | Cover tightly, refrigerate, and reheat with fresh Parmesan |
| Refrigerator (Leftovers) | Up to 3 days | Store in an airtight container and reheat gently |
| Freezer | Up to 3 months | Freeze in airtight containers; thaw in fridge before reheating |
By following these make-ahead and storage strategies, we ensure that the creamed spinach retains its signature velvety texture, rich flavor, and steakhouse quality every time it’s served.
Serving Suggestions
Morton’s Steakhouse Creamed Spinach is more than just a side dish—it’s a versatile and indulgent addition that can elevate any meal. Here are our top suggestions on how to serve this luscious, velvety dish to impress at your table:
Pairings with Proteins
This dish truly shines when paired with classic mains. The richness of the spinach complements various proteins beautifully:
- Steak: Place a hearty scoop of creamed spinach alongside a perfectly seared ribeye, filet mignon, or New York strip steak for that ultimate steakhouse experience.
- Roast Chicken: A golden roast chicken with crispy skin makes a delightful match for the creamy texture and bold flavors of the dish.
- Salmon or Other Fish: Serve creamed spinach as a creamy counterpoint to the buttery and tender texture of baked or pan-seared salmon.
- Pork Chops: Pairing it with juicy, pan-fried or grilled pork chops creates a well-rounded plate of comfort and flavor.
Ideal for Parties and Holidays
This elegant dish is ideal for large gatherings, dinner parties, or holiday meals. Its warm, creamy texture makes it a favorite during Thanksgiving, Christmas, or any special occasion.
- Serve it in a large oven-safe dish with a dusting of freshly grated Parmesan for an enhanced presentation.
- Pair it with prime rib or roasted turkey for a luxurious feast.
Presentation Tips
For a restaurant-quality feel:
- Spoon the creamed spinach into mini ramekins for individual servings. Garnish each ramekin with a sprinkle of Parmesan or cracked black pepper for a polished look.
- Arrange it on a beautiful ceramic platter with a garnish of fresh chives or parsley to add a pop of color.
- For luxe appeal, drizzle truffle oil lightly over the top before serving.
Accompanying Starches
Balance out the robust flavors of creamed spinach with a complementary starch:
| Starch Pairing | Description |
|---|---|
| Mashed Potatoes | A creamy, buttery match to enhance the dish’s richness. |
| Buttered Rice Pilaf | Light and fluffy rice offsets the heavy creaminess. |
| Crusty French Bread | Perfect for soaking up any extra sauce on your plate. |
| Baked Potato | Serve alongside the creamed spinach to recreate a steakhouse classic. |
Vegetarian and Meatless Options
This dish isn’t just for steak lovers—it’s also a standout in vegetarian meals:
- Pair it with roasted portobello mushrooms, a simple fried egg, or a slice of crispy sourdough for a vegetarian-friendly feast.
- Add it as part of an assorted vegetable platter, including roasted carrots, asparagus, and sautéed zucchini.
Wine Pairings
Elevate the dining experience by adding a thoughtfully chosen wine. For maximum indulgence:
- Red Wine: A Cabernet Sauvignon or Pinot Noir pairs wonderfully with steak and creamed spinach.
- White Wine: Go for a Chardonnay or Sauvignon Blanc when serving it with chicken or fish.
- Champagne: For a luxury touch, a glass of sparkling wine serves as a striking contrast to the creamy dish.
Implementing these serving suggestions ensures that Morton’s Steakhouse Creamed Spinach remains a star at your table—whether for a casual dinner or an elaborate celebration.
Conclusion
Morton’s Steakhouse Creamed Spinach brings a touch of indulgence to any meal, and recreating it at home is simpler than it seems. By following the recipe and tips we’ve shared, you can achieve that signature creamy, savory flavor that makes this dish so special. Whether it’s paired with a perfectly cooked steak or served as part of a holiday feast, this creamed spinach is sure to impress.
With the right ingredients, tools, and techniques, you’ll have a side dish that rivals the steakhouse experience. It’s a versatile, crowd-pleasing recipe that’s perfect for elevating everyday dinners or creating memorable dining moments with loved ones. Let’s bring that restaurant-quality taste to our tables and enjoy every bite!
Frequently Asked Questions
What is creamed spinach?
Creamed spinach is a rich and creamy side dish made by combining spinach with a flavorful cream sauce. It is a classic accompaniment to steak or hearty mains and is often served at upscale steakhouses like Morton’s.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach as a substitute. Thaw it completely and squeeze out excess water before using. While fresh spinach is preferred for its vibrant flavor, frozen spinach works well as a convenient option.
What makes Morton’s Steakhouse Creamed Spinach special?
Morton’s Steakhouse Creamed Spinach stands out for its velvety texture and robust flavor. The combination of fresh spinach, a well-made roux, and high-quality Parmesan cheese creates a luxurious, restaurant-quality dish.
Can I make creamed spinach ahead of time?
Yes, you can prepare creamed spinach ahead of time. Store it in an airtight container in the refrigerator for up to two days or freeze it for up to three months. Reheat gently on the stovetop or in the microwave to maintain its creamy texture.
What proteins pair best with creamed spinach?
Creamed spinach pairs beautifully with steak, roast chicken, salmon, pork chops, or even vegetarian options like grilled portobello mushrooms. It’s a versatile side dish that complements a wide range of mains.
How do I achieve the perfect creamy texture?
To achieve a perfect creamy texture, use fresh ingredients, cook the roux properly, and add cream gradually while whisking. Don’t skip squeezing excess water from spinach to avoid a watery dish.
What equipment do I need to make creamed spinach?
Key equipment includes a large pot for blanching spinach, a colander for draining, a skillet for preparing the roux, and a whisk for blending. A grater for Parmesan cheese is also helpful for an authentic finish.
Can I add additional flavors to the creamed spinach?
Yes, you can enhance the flavor with spices like nutmeg for warmth or red pepper flakes for a hint of spice. You can also experiment with different cheeses like Gruyère or cheddar for a unique twist.
How should I present creamed spinach for special occasions?
For elegant presentation, serve the creamed spinach in mini ramekins or a decorative platter. Garnish with freshly grated Parmesan or a sprinkle of paprika for added visual appeal.
How long does creamed spinach keep in the refrigerator?
Creamed spinach can be stored in the refrigerator for up to two days. Make sure to store it in an airtight container to preserve its freshness and texture.