Description
Morton’s Steakhouse Creamed Spinach is a rich, cheesy, steakhouse-style side made with fresh spinach, cream cheese, mozzarella, and Parmesan—ready in about 30 minutes.
Ingredients
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4 tablespoons unsalted butter
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1 medium yellow onion, minced
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3 cloves garlic, minced
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4 teaspoons kosher salt, divided
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1 teaspoon coarse ground black pepper
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1/2 teaspoon ground nutmeg
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1/4 cup all-purpose flour
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3 1/2 cups half and half
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2 1/4 pounds fresh spinach (or 1 pound frozen, thawed)
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1 cup mozzarella cheese, shredded
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4 ounces cream cheese
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1/2 cup Parmesan cheese, grated
Instructions
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Bring a large pot of water to a boil with 2 teaspoons kosher salt.
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Add spinach and cook just until wilted (about 1 minute).
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Drain spinach, rinse with cold water, and squeeze out as much liquid as possible.
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Chop spinach into roughly ¾-inch pieces and set aside.
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In a large skillet, melt butter and cook onion and garlic over medium-low heat for 8–10 minutes, until translucent.
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Stir in remaining 2 teaspoons kosher salt, pepper, and nutmeg.
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Add flour and cook 2–3 minutes over low heat, stirring, until it smells lightly nutty.
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Slowly add half and half, stirring constantly. Bring to a boil.
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Stir in mozzarella and cream cheese until melted. Simmer 6–8 minutes, stirring, until thickened.
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Add spinach and Parmesan; stir to combine. Serve warm.
Notes
Frozen spinach option: Use 1 lb frozen spinach, thaw completely, and squeeze very dry.
Thicker sauce: Simmer an extra 1–2 minutes before adding spinach.
Make ahead: Reheat gently; add a splash of half and half if needed.
Serving idea: Perfect next to steak, chicken, pork chops, or holiday meals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 85 mg