Mortons Steakhouse Creamed Spinach Recipes

STEAKHOUSE CREAMED SPINACH

Steps:

• Heat olive oil in a saucepan or large skillet set over medium-high heat.
• Add spinach to the heated oil and cook for 2 minutes, or until wilted, stirring frequently.I suggest cooking the spinach in 3 batches so it fits comfortably in the skillet, and cooks evenly. Use about a teaspoon of oil with each batch.
• Remove from heat and transfer spinach to a cutting board; once it is cool enough to handle, chop up the spinach. Set aside.
• Wipe down the saucepan.
• Set saucepan over medium heat.
• Add butter to the pan and melt it. Swirl around from time to time to melt nicely and prevent from browning.
• To the melted butter add the onion and cook for 2 minutes, or until just softened.
• Sprinkle flour over the onions; cook and whisk for 2 more minutes, or until lightly browned.
• Add the milk in a slow stream while whisking; whisk until completely combined and the mixture begins to boil and slightly thicken.
• Whisk in salt, pepper, paprika, and nutmeg.
• Reduce heat to low and continue to cook for 5 minutes, whisking frequently.
• Add the chopped spinach; stir to combine and continue to cook for 5 more minutes, stirring frequently, folding in the spinach as you stir. You want to mix and stir to completely combine the spinach with the sauce.
• Remove from heat.
• Taste for salt and pepper, and adjust accordingly.
• Serve.

MORTON'S STEAKHOUSE CREAMED SPINACH RECIPE

Steps:

• 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 fistful of spinach.
• Chop the spinach bundles into a 3/4 inch width.
• 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 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 2-3 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 6-8 minutes or until the mixture has thickened.
• Add in the spinach and the Parmesan cheese and stir to combine.

MORTON'S CREAMED SPINACH RECIPE - (3.5/5)

Steps:

• 1. In a large saucepan, melt the butter over medium-low heat. Add the onion and garlic and sautee for about 10 minutes, or until the onion is translucent. Stir in the salt, pepper and nutmeg. 2. Sprinkle the flour over the onion and cook over low heat, stirring with a wooden spoon, for about 4 minutes, or until there is a nutty aroma. Add the half and half and cook over medium low heat, whisking occasionally, until hot. Raise the heat to medium-high and bring to a boil. Whisk continuously for 6 to 8 minutes, or until the mixture thickens. 3. Remove the pan from the heat. Using a handheld immersion blender, blend the sauce for 1 to 2 minutes or until smooth. Stir in the spinach until well mixed and heated through. Serve immediately or cover and set aside to keep warm. 4. Just before serving, re-heat over medium heat, and stir in the parmesan cheese. Correct seasonings if necessary.