How To Make Morton’s Steakhouse Creamed Spinach
Make a restaurant worthy creamed spinach for your steak meals! It tastes just like how Morton’s Steakhouse makes it, but creamier and ten times better.
Bring a large pot of water to a boil with two teaspoons of salt.
Add the spinach and cook just until wilted, for 1 minute.
Drain the spinach in a strainer or colander.
Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
Chop the spinach bundles into a ¾ inch width.
In a large skillet melt the butter with the garlic and onions.
Cook on medium low for 8 to 10 minutes or until the onions are translucent.
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 to 3 minutes until the aroma is a bit nutty.
Add the half an half and cook until boiling.
Add in the mozarella cheese and cream cheese
Cook for 6 to 8 minutes or until the mixture has thickened.
Add in the spinach and the Parmesan cheese and stir to combine.
Serve with steaks, and enjoy!
- Calories: 1404.31kcal
- Fat: 69.96g
- Saturated Fat: 43.18g
- Trans Fat: 0.23g
- Monounsaturated Fat: 19.38g
- Polyunsaturated Fat: 2.63g
- Carbohydrates: 112.55g
- Fiber: 6.68g
- Sugar: 7.36g
- Protein: 80.31g
- Cholesterol: 194.47mg
- Sodium: 2459.81mg
- Calcium: 2200.22mg
- Potassium: 1104.03mg
- Iron: 10.43mg
- Vitamin A: 1092.33µg
- Vitamin C: 34.12mg
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