Creamed spinach is a timeless side dish that brings a touch of elegance to any meal. Morton’s version stands out with its rich, velvety texture and perfectly balanced flavors that complement everything from steak to roasted chicken. It’s a classic recipe that’s both comforting and sophisticated.
We love how this creamed spinach combines fresh ingredients with a creamy sauce that’s not too heavy. It’s quick to prepare yet feels indulgent, making it a go-to for special dinners or weeknight meals when you want something a little extra. Whether you’re a seasoned cook or just starting out, this recipe is easy to master and always impresses.
Ingredients
To make authentic Creamed Spinach Recipe Mortons, we rely on a few key ingredients that create its signature rich and velvety texture. Each component plays an essential role in balancing flavor and creaminess.
Fresh Spinach
The foundation of this dish is Fresh Spinach. Choose vibrant, tender leaves for the best taste and texture.
- 2 pounds fresh baby spinach, washed and trimmed
- Optional: 1/2 cup baby spinach for garnish
Cream and Dairy
The luxurious creaminess comes from a mix of rich dairy ingredients. These deliver the smooth texture Morton’s signature creamed spinach is known for.
| Ingredient | Quantity | Notes |
|---|---|---|
| Heavy cream | 1 cup | Use full-fat for richness |
| Whole milk | 1/2 cup | Balances thickness |
| Unsalted butter | 3 tablespoons | For sautéing and flavor |
| Cream cheese | 2 ounces (softened) | Adds body and tang |
| Grated Parmesan | 1/4 cup | For umami depth and saltiness |
Seasonings and Spices
Seasoning is crucial to enhance the natural earthiness of spinach without overpowering it.
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg (a Morton’s classic touch)
- 1/4 teaspoon garlic powder (optional but recommended)
Additional Flavorings
Extra flavor boostings to elevate the dish and provide that Morton’s restaurant-quality taste.
- 1 small shallot, finely minced
- 2 garlic cloves, minced
- 1 tablespoon olive oil (for sautéing shallots and garlic)
- 1 teaspoon lemon juice (adds brightness and balances creaminess)
Equipment Needed
To prepare Morton’s Creamed Spinach perfectly, having the right equipment ensures smooth cooking and optimal texture. Here’s what we recommend for the best results:
- Large Skillet or Sauté Pan: A wide heavy-bottomed skillet allows even heat distribution while sautéing the spinach, shallots, and garlic.
- Medium Saucepan: Used to gently heat the cream, milk, and butter, then incorporate cream cheese and Parmesan for the velvety sauce.
- Wooden Spoon or Silicone Spatula: Essential for stirring the mixture without scratching your cookware.
- Fine Mesh Strainer: To rinse and drain fresh baby spinach thoroughly, reducing excess water that can dilute the creamed sauce.
- Measuring Cups and Spoons: Accurate measurements guarantee the right balance of ingredients.
- Sharp Chef’s Knife: For finely mincing shallots and garlic, enhancing flavor infusion.
- Cutting Board: Provides a safe and stable surface for prep.
- Grater: To finely grate fresh Parmesan cheese, which is crucial for the creamy texture.
- Lid for Skillet or Saucepan: Helps to wilt spinach quickly without losing moisture.
- Zester or Microplane (Optional): For adding a touch of lemon zest to brighten the final dish.
| Equipment | Purpose |
|---|---|
| Large Skillet or Sauté Pan | Sautéing spinach and aromatics |
| Medium Saucepan | Preparing cream sauce base |
| Wooden Spoon/Spatula | Stirring without damage |
| Fine Mesh Strainer | Washing and draining spinach |
| Measuring Cups & Spoons | Precise ingredient measurements |
| Sharp Chef’s Knife | Mincing shallots and garlic |
| Cutting Board | Safe prep space |
| Grater | Finely grating Parmesan |
| Lid for Pan | Wilting spinach with moisture retention |
| Zester (Optional) | Adding fresh lemon zest flavor |
Ensuring we have these tools ready before starting keeps the process smooth and efficient, allowing us to bring out the luscious creaminess and vibrant flavor unique to Morton’s signature creamed spinach.
Prep Work
Before diving into the cooking process, preparing our ingredients properly ensures that our Creamed Spinach Recipe Mortons turns out perfectly creamy and flavorful every time. Let’s start with the spinach and then move on to the dairy mixture.
Washing and Chopping Spinach
We begin by thoroughly washing the fresh baby spinach to remove any dirt or grit. Using a fine mesh strainer, rinse the spinach under cold running water. Gently shake off excess water or spin it dry in a salad spinner to avoid sogginess in our dish.
For achieving the ideal texture, chopping the spinach finely is crucial. Using a sharp chef’s knife, we roughly chop the spinach into bite-sized pieces. This allows the spinach to wilt evenly and blend seamlessly into the creamy sauce, delivering that signature silky mouthfeel.
Preparing Dairy Mixture
The creamy base defines Morton’s creamed spinach’s indulgent character. We carefully combine the following key dairy ingredients to create a luscious sauce:
| Ingredient | Quantity | Preparation |
|---|---|---|
| Unsalted Butter | 2 tablespoons | Melted |
| Heavy Cream | 1 cup | At room temperature |
| Whole Milk | ½ cup | At room temperature |
| Cream Cheese | 2 ounces | Softened and cubed |
| Grated Parmesan | ½ cup | Freshly grated |
We start by melting the unsalted butter in a medium saucepan over low heat. Then we whisk in the softened cream cheese until smooth and creamy. Adding the heavy cream and whole milk gradually while stirring ensures a silky, lump-free texture. To finish, we slowly mix in the freshly grated Parmesan, which adds a subtle nutty depth that complements the spinach perfectly.
Letting the dairy mixture warm gently over low heat allows the flavors to meld while preventing scorching or curdling. This step is essential to achieving the timeless rich and velvety sauce that defines Morton’s creamed spinach.
Cooking Instructions
Follow these precise steps to achieve the rich, velvety texture and perfectly balanced flavors of Morton’s Creamed Spinach. We will guide you through sautéing the spinach, Making the Cream Sauce, combining both components, and final cooking for the perfect thickness.
Sautéing Spinach
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add 2 minced shallots and 2 cloves of garlic (minced) to the skillet. Sauté for 1 to 2 minutes until fragrant and translucent.
- Gradually add 10 cups (about 1 pound) of fresh baby spinach, in batches if needed.
- Stir each batch until wilted before adding more. This ensures even cooking and prevents overcrowding.
- Once all spinach has wilted, season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Remove the skillet from heat and set aside. Use a wooden spoon to gently press the spinach to release excess moisture, then drain using a fine mesh strainer if necessary.
Making the Cream Sauce
- In a medium saucepan, melt 4 tablespoons unsalted butter over low heat.
- Add 4 ounces cream cheese (softened), whisk continuously until completely smooth—avoid any lumps.
- Slowly whisk in 1 cup heavy cream followed by ½ cup whole milk.
- Stir in ½ cup freshly grated Parmesan cheese gradually, allowing it to melt evenly into the sauce.
- Season the sauce with ¼ teaspoon freshly grated nutmeg, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Optionally add ¼ teaspoon garlic powder for extra depth.
- Continue whisking on low heat until the sauce thickens slightly and coats the back of a spoon, about 5 to 7 minutes.
Combining Spinach and Sauce
- Add the sautéed spinach back into the saucepan with the cream sauce.
- Gently fold together using a silicone spatula to ensure the spinach is fully incorporated with the creamy mixture.
- Taste and adjust seasoning with salt, pepper, or lemon juice (1 teaspoon) for brightness as desired.
- Keep the heat low to avoid curdling or scorching the sauce.
Final Cooking and Thickening
- Allow the combined spinach and cream sauce to cook on low heat for an additional 2 to 3 minutes.
- Stir frequently to maintain smoothness and prevent sticking.
- If the mixture appears too thin, create a slurry by mixing 1 teaspoon cornstarch with 1 tablespoon cold water, then whisk it into the sauce.
- Cook for another minute until the sauce reaches the desired luscious creaminess.
- Remove from heat and serve immediately for maximum flavor and texture.
| Step | Ingredient/Action | Measure/Time | Purpose |
|---|---|---|---|
| Sauté Shallots & Garlic | Olive oil, shallots, garlic | 1 tbsp, 2 minced, 2 cloves, 1-2 min | Build aromatic base |
| Wilt Spinach | Fresh baby spinach | 10 cups (1 lb) | Even cooking, moisture release |
| Prepare Cream Sauce | Butter, cream cheese, cream, milk, Parmesan, seasoning | Various, 5-7 min | Create velvety, cheesy base |
| Combine & Season | Spinach, sauce, seasonings | – | Blend flavors, balance salt & acidity |
| Thicken Sauce | Cornstarch slurry (optional) | 1 tsp + 1 tbsp, 1 min | Achieve desired richness |
Serving Suggestions
Creamed Spinach made the Morton’s way is a versatile side that elevates many dishes. Here are our top serving suggestions to maximize its rich, velvety flavor and creamy texture:
Pairing with Proteins
- Serve alongside grilled or pan-seared steaks such as ribeye or filet mignon to balance the robust meat flavors with the dish’s subtle earthiness.
- Complement roasted or herb-crusted chicken breasts with a generous spoonful of creamed spinach for a comforting yet elegant plate.
- Use as a luscious accompaniment to seared salmon or other fatty fish to introduce a creamy contrast.
Incorporating into Other Dishes
- Spread creamed spinach over baked potatoes for a decadent twist on a classic side.
- Use it as a savory layer in vegetable gratins or casseroles.
- Dollop atop toasted bread or English muffins and garnish with a poached egg for a delicious brunch option.
Garnishing Tips
- Sprinkle freshly grated Parmesan cheese or a pinch of cracked black pepper over the top to enhance flavor and presentation.
- Add a light drizzle of lemon juice right before serving to brighten the richness.
- Garnish with finely chopped fresh herbs like parsley or chives to add color and freshness.
Flavor & Texture Complements
- Pair the creamed spinach with dishes featuring garlic, shallots, or nutmeg, which harmonize with the dish’s seasoning profile.
- Balance the creaminess with something crisp and acidic like a simple arugula salad dressed in balsamic vinaigrette.
| Main Course | Suggested Serving Style | Complementary Flavors or Garnishes |
|---|---|---|
| Ribeye or filet mignon | Spoon creamed spinach on the side | Cracked black pepper, fresh herbs |
| Roasted chicken breast | Spread alongside or under slices | Lemon juice, garlic |
| Seared salmon | Serve as a creamy side | Dill, lemon zest |
| Baked potato | Top baked potato with creamed spinach | Parmesan, chives |
| Brunch toast or English muffin | Layer topped with poached eggs | Black pepper, parsley |
Embracing these Serving Suggestions will allow us to showcase Morton’s Creamed Spinach in a variety of delicious ways that enhance its richness while complementing our main dishes beautifully.
Make-Ahead and Storage Tips
To enjoy Morton’s Creamed Spinach at its best anytime, we recommend preparing it in advance and storing it properly. Here’s how to ensure your creamed spinach maintains its rich, velvety texture and vibrant flavor after refrigeration or reheating.
Make-Ahead Preparation
- Cook the creamed spinach completely following the recipe instructions. Allow it to cool briefly at room temperature for about 10-15 minutes.
- Transfer the creamed spinach to an airtight container for storage. Avoid using loosely covered dishes as this may lead to drying or absorption of odors in the fridge.
- Label the container with the preparation date for easy tracking.
Refrigeration Guidelines
- Store the creamed spinach in the refrigerator for up to 3 days. Beyond this period, the quality and flavor start to decline.
- Keep the container sealed tightly to preserve freshness and prevent contamination.
- When ready to serve, gently reheat on the stove over low heat, stirring frequently. Add a splash of heavy cream or milk if needed to restore creaminess.
Freezing Tips
- While freezing is possible for creamed spinach, it is best consumed fresh for optimal texture.
- If freezing, place the cooled spinach in a freezer-safe container or heavy-duty freezer bag.
- Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Reheating frozen creamed spinach may require extra stirring and addition of cream to regain its signature silky mouthfeel.
Reheating Instructions
| Step | Details |
|---|---|
| Low Heat | Reheat gently over low heat to avoid burning. |
| Stir Frequently | Stir every 1-2 minutes for even heating. |
| Add Liquid | Incorporate 1-2 tbsp of milk or cream to loosen sauce if thickened. |
| Cover | Use a lid to retain moisture during reheating. |
Pro Tip: To revive the glossy texture of the cream sauce, add a pat of unsalted butter when reheating. This enriches the flavor and improves mouthfeel.
By following these Make-Ahead and Storage Tips, we ensure that every serving of Morton’s Creamed Spinach retains the luxurious creaminess and balanced flavor that makes this dish a timeless favorite.
Conclusion
Morton’s creamed spinach stands out as a versatile and indulgent side that elevates any meal with its rich, creamy texture and vibrant flavor. Whether you’re cooking for a special occasion or a simple weeknight dinner, this recipe offers a perfect balance of elegance and ease.
With straightforward steps and accessible ingredients, it’s a dish we can confidently add to our culinary repertoire. Embracing the tips for preparation, serving, and storage ensures every bite delivers that signature Morton’s experience we love.
Frequently Asked Questions
What is Morton’s creamed spinach?
Morton’s creamed spinach is a classic side dish made with fresh baby spinach and a rich, creamy sauce featuring heavy cream, cream cheese, butter, and Parmesan. It’s known for its velvety texture and balanced flavors.
What ingredients are key to Morton’s creamed spinach?
The key ingredients include fresh baby spinach, heavy cream, whole milk, unsalted butter, cream cheese, grated Parmesan, kosher salt, black pepper, nutmeg, and optional garlic powder. Shallots, garlic, olive oil, and lemon juice add extra flavor.
What kitchen tools do I need to make it?
You’ll need a large skillet or sauté pan, medium saucepan, wooden spoon or silicone spatula, fine mesh strainer, measuring cups and spoons, sharp chef’s knife, cutting board, grater for Parmesan, and a lid for wilting spinach.
How do I prepare Morton’s creamed spinach?
Start by washing and chopping spinach. Prepare the cream sauce by melting butter, whisking in cream cheese, then adding heavy cream, milk, and Parmesan. Sauté shallots and garlic, wilt spinach, then combine with sauce and simmer until thickened.
Can Morton’s creamed spinach be made ahead?
Yes. Cook fully, cool, and store in an airtight container in the fridge for up to three days. It can also be frozen but is best fresh. Reheat gently over low heat, stirring frequently and adding cream or butter if needed.
What dishes pair well with creamed spinach?
It pairs wonderfully with grilled steak, roasted chicken, seared salmon, baked potatoes, and vegetable gratins. Garnishing with fresh Parmesan, lemon juice, or herbs can enhance the presentation and flavor.
Is this recipe suitable for beginners?
Absolutely. The recipe is straightforward with clear steps and common ingredients, making it accessible for cooks of all skill levels.
How do I keep the texture creamy when reheating?
Reheat over low heat, stir often, and add a splash of milk or cream. A pat of unsalted butter can also help restore richness and keep the texture smooth.