Creamy, rich Classic Steakhouse Creamed Spinach that takes just a few minutes and is the perfect side for a holiday roast or prime rib.
We’ve had a lot of dessert floating around here recently and I felt like the best thing to do to combat that was bring you one of my favorite steakhouse recipes. This one is a spot on copy for Morton’s Steakhouse (except I don’t chop it up and I use fresh spinach!). I serve it with my Cast Iron Ribeye, Roasted Garlic Cherry Tomatoes and Classic Easy Mashed Potatoes as our traditional Christmas Eve dinner.
Some quick tips for this dish in case you want to make adjustments:
- Yes you can use whole milk instead of half and half (go any less fatty and you’re not going to like the results, please don’t hate the recipe if non-fat milk doesn’t work in a way you like, I tried it once and …. yeah, now I make sure I stick to at LEAST whole milk 🙂 )
- You can also go the opposite way and use heavy cream. Your taste buds will love me, your jeans may not but hey it is the holidays!
- You can totally use frozen spinach, just defrost and squeeze out as much water as you can.
- If the salt seems excessive in the recipe please remember half of it is just used in the cooking of the spinach and is all but washed away.
- Nutmeg may seem like a dessert spice but you’ll love the flavor in this recipe.
- Chopping the spinach is more traditional but there is something so soft and creamy about the spinach when it isn’t all chopped up. That being said you can TOTALLY use chopping spinach here.
- Sometimes when I want something a bit different I even toss a bit of cream cheese in there (but that isn’t a Morton’s thing).
One of my favorite things to do with the leftovers if there are any is toss some cooked pasta in with it, add a bit of mozzarella and cream cheese for an easy spinach pasta bake. I usually just cook on 350 degrees for 15 to 20 minutes, no recipe here, it is usually just whatever is left over.
In the case of this specific dinner we had, I actually added pasta back into my cast iron skillet I made the spinach in and baked it off with pasta with the leftover grape tomatoes too. It was a HUGE hit in our house. I love when leftovers can actually morph into something new and not feel like a leftover.
- 4 tablespoons unsalted butter
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 4 teaspoons Kosher salt, divided
- 1 teaspoon freshly ground black pepper
- ½ teaspoon freshly grated nutmeg
- ¼ cup all-purpose flour
- 3½ cups half-and-half
- 2¼ pounds fresh leaf spinach
- ½ cup grated Parmesan cheese
- Bring a large pot of water to a boil with two teaspoons of salt.
- Add the spinach and cook just until wilted, about 1 minute.
- Drain the spinach in a strainer or colander.
- Rinse with cold water until cool and squeeze the water out of each firstful of spinach.
- In a large skillet melt the butter with the garlic and onions.
- Cook on medium low for 8-10 minutes or until the onions are whitish and see through.
- Add in the remaining kosher salt, black pepper and nutmeg.
- Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty.
- Add the half an half and cook until boiling.
- Cook for 6-8 minutes or until the mixture has thickened.
- Add in the spinach and the Parmesan cheese and stir to combine.
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