Today I have a secret recipe for a spectacular side dish served at Morton’s Steakhouse. Morton’s is an award winning restaurant and known for the best quality steaks and using the best quality ingredients in their dishes. Morton’s creamed spinach uses fresh spinach in a rich cream sauce with nutmeg and Parmesan cheese.
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New Secret Recipe
Morton’s Steakhouse(™) Creamed Spinach
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4 tablespoons unsalted butter
1 medium yellow onion, minced
3 cloves garlic, minced
4 teaspoons Kosher salt, divided
1 teaspoon freshly 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 one pound frozen)
1/2 cup grated Parmesan cheese
Optional, not found in the restaurant version
1 cup mozzarella cheese
4 ounces cream 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 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 mozzarella 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.
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Until Next Time… Be Well!
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