Steakhouse Creamed Spinach
A classic side dish done right.
Spinach isn’t the first vegetable I gravitate towards making but there’s something so nostalgic, so creamy, so delicious about a classic steakhouse version that sometimes I can’t help but crave it. And trust me, this Steakhouse Creamed Spinach is easy to crave — it’s the ultimate creamed spinach, bulked up with not just half and half, but also cream cheese and mozzarella. It’s creamy, it’s dreamy, it’s classic.
This recipe is based off of a Morton’s Steakhouse recipe and if you’re looking for a truly classic steakhouse side, there’s probably no better place to look. Here’s how you go about it:
Boil your spinach in salted water, just long enough to wilt it, and then remove it from the pot and let it cool enough so that you can handle it. Squeeze handfuls of the spinach to get as much liquid out as you can and then chop those handfuls into strips about an inch wide. Believe it or not, that’s all the cooking you need to do with the spinach.
On the stovetop, you’ll cook down some onions and garlic in butter and then stir in some flour to thicken matters up. Half and half forms the base of the creaminess but there’s also cream cheese and mozzarella that get stirred in to help things along. Read: it’s SO creamy.
But it’s not just creamy, it also has incredible flavor thanks to some nutty parm and a little dash of nutmeg. Creaminess balances the earthiness of the spinach beautifully, but it’s not just about the creaminess and it goes well beyond classic flavor.
Steakhouse Creamed Spinach
10m prep time
15m cook time
- 2 lbs fresh baby spinach
- 1/4 cup unsalted butter
- 1 small white onion, minced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 1/2 cups half and half
- 4 oz cream cheese, at room temperature and chopped
- 1/2 cup mozzarella cheese, grated
- 1/2 teaspoon ground nutmeg
- 1/2 cup Parmesan cheese, grated
- Kosher salt and freshly ground black pepper, to taste
- Bring a large pot of salted water to a boil. Add spinach and cook until just wilted, about 1 minute. Drain spinach and rinse with cold water. When cool enough to handle, grab handfuls of spinach and squeeze out any excess water.
- Chop handfuls into strips about 1-inch in width. Set aside.
- In a large skillet over medium-low heat, melt the butter. Add garlic and onions and cook until onions are soft and translucent, about 10 minutes.
- Stir in flour. Cook 2 minutes, stirring often.
- Stir in half and half and cook until bubbles appear and mixture thickens. Stir in mozzarella and cream cheese until melted. Season with salt, pepper, and nutmeg.
- Stir in spinach and parmesan cheese and serve. Enjoy!
Recipe from Mortons Steak Bible.