Creamed Spinach Like Morton’s Steakhouse: A Beginner’s Guide to a Classic Side

It started with a holiday dinner at a fancy steakhouse. The kind of place with dim lighting, white tablecloths, and servers who glide instead of walk. Everyone at the table was raving about the steak, but I couldn’t stop thinking about the creamed spinach. It was silky, savory, and rich without being overwhelming—comfort food, elevated. When I got home, I couldn’t shake the flavor. That led me to this version, inspired by the one from Morton’s Steakhouse.

Print

What makes this creamed spinach perfect for beginners? It’s straightforward, forgiving, and doesn’t require expensive ingredients or fancy techniques. You’ll learn basic cooking skills—like making a roux and sautéing onions—while building confidence in the kitchen. Plus, spinach is packed with nutrients, and the creamy base makes it an easy sell even to picky eaters. It’s quick enough for a weeknight and elegant enough for a dinner party.

Let’s dig in.

Ingredients and Preparation

This recipe yields 6 generous servings and takes about 35 minutes from start to finish. It combines fresh or frozen spinach with a rich, cheesy cream sauce. Below is the full list of ingredients, along with some flexible substitutions for convenience.

Ingredients:

• 4 tablespoons unsalted butter
• 1 medium yellow onion, minced
• 3 cloves garlic, minced
• 4 teaspoons kosher salt, divided
• 1 teaspoon coarse ground black pepper
• 1/2 teaspoon freshly grated nutmeg
• 1/4 cup all-purpose flour
• 3 1/2 cups half-and-half
• 2 1/4 pounds fresh leaf spinach or 1 pound frozen spinach
• 1 cup shredded mozzarella cheese
• 4 ounces cream cheese
• 1/2 cup grated Parmesan cheese

Substitution Suggestions:

• Butter: You can use olive oil in a pinch, but butter gives the best flavor and richness.
• Half-and-half: Whole milk will work, though the sauce will be slightly thinner. For a richer version, you can blend whole milk with a splash of heavy cream.
• Cheeses: Feel free to mix in mild cheddar or Monterey Jack if mozzarella isn’t available. Parmesan can be swapped for Romano or Grana Padano.
• Spinach: Frozen spinach saves time and works just as well. Just be sure to drain it thoroughly.
• Nutmeg: This spice adds warmth, but if you don’t have it, you can skip it or use a pinch of allspice.

Step-by-Step Instructions

This recipe breaks down into three basic stages: prepping the spinach, making the cream base, and bringing it all together. Take your time, and don’t worry—each step includes tips to guide you along.

1. Prepare the Spinach

• Bring a large pot of water to a boil. Add 2 teaspoons of kosher salt to the water.
• Add the spinach and cook for just 1 minute—you want it wilted, not mushy.
• Drain the spinach in a colander or strainer. Run cold water over it to stop the cooking process and keep the vibrant green color.
• Once cool, squeeze out as much water as possible. Grab a handful and press it like a sponge.
• Roughly chop the spinach into ¾-inch-wide pieces.

2. Make the Cream Sauce

• In a large skillet over medium-low heat, melt the butter.
• Add the minced onion and garlic. Cook gently for 8–10 minutes, stirring occasionally, until the onions are translucent but not browned. Lower the heat if they start to color too quickly.
• Stir in the remaining 2 teaspoons of salt, black pepper, and nutmeg.
• Sprinkle the flour into the skillet. Stir it in with a wooden spoon. Cook for 2–3 minutes to form a light roux. It should smell a little toasty and lose its raw flour scent.

3. Finish the Dish

• Gradually pour in the half-and-half, whisking or stirring constantly to avoid lumps.
• Raise the heat slightly and cook until the mixture starts to simmer. Let it bubble gently until thickened—about 6–8 minutes.
• Add the mozzarella and cream cheese. Stir until both are completely melted into the sauce.
• Add the chopped spinach and the Parmesan cheese. Stir well to combine and let it heat through for another 2–3 minutes.
• Taste and adjust seasoning if needed. If it feels too thick, add a splash of milk or water to loosen it.

Beginner Tips and Notes

• Don’t skip the cold rinse. Cooling the spinach immediately after blanching keeps it bright and helps preserve texture.
• How do I know it’s thick enough? The sauce should coat the back of a spoon. If you draw a line through it with your finger, it should leave a clear path.
• Troubleshooting lumps: If your sauce turns lumpy, use a whisk and stir vigorously over low heat. A quick blitz with an immersion blender can also smooth things out.
• Spinach too watery? Squeeze harder. You’ll be surprised how much water spinach holds. Wet spinach can make the dish runny.
• Make it ahead: This dish reheats beautifully. You can prepare it a day in advance and warm it gently on the stovetop, adding a little milk if it’s too thick.

Serving Suggestions

Creamed spinach is rich and savory, so pairing it with the right mains and sides can make it sing.

Main Dishes:

• Grilled or pan-seared chicken breast – The mild flavor balances the richness.
• Roast beef or steak – A classic pairing, just like at the steakhouse.
• Baked salmon – The cream sauce complements the flaky, rich fish.

Side Ideas:

• Garlic mashed potatoes or roasted baby potatoes
• Steamed carrots or green beans for a colorful plate
• Crusty bread or dinner rolls to soak up the extra sauce

Leftovers and Storage:

• Store in an airtight container in the refrigerator for up to 3 days.
• Reheat gently over low heat, stirring frequently. Add a splash of milk if it thickens too much.
• Not ideal for freezing, as the cream may separate, but it can be done in a pinch.

Engagement Features

Cooking something new can feel intimidating, especially when it’s a dish you associate with high-end dining. But this creamed spinach proves that elegance doesn’t have to be complicated. Whether you’re building confidence in the kitchen or looking for a new side to impress guests, this recipe delivers on flavor, texture, and ease.

Give it a try—and don’t be afraid to make it your own. Add a pinch of chili flakes for heat, swap in beef stock for extra depth, or top it with grilled chicken for a one-pan meal. Most importantly, share your experience. Did you use fresh or frozen spinach? Did you tweak the cheeses? Let me know how it went in the comments—I’d love to hear your spin.

This might just become one of your go-to sides. It certainly has for me.