Morton’s Steakhouse: The Essential Guide to Their Iconic Creamed Spinach

The Enduring Allure of Morton’s Steakhouse Creamed Spinach

A staggering 78% of diners at upscale steakhouses cite side dishes as a crucial component of their dining experience, often influencing repeat visits and overall satisfaction. Among these, creamed spinach stands as a perennial favorite, proof of its comforting richness and sophisticated profile. For decades, Morton’s Steakhouse has been synonymous with this particular rendition, a dish so beloved it has transcended its role as a mere accompaniment to become a star in its own right. It’s a culinary icon, a benchmark against which other creamed spinach dishes are measured. Its velvety texture, balanced seasoning, and decadent creaminess evoke a sense of indulgence and classic American fine dining. This isn’t just about vegetables; it’s about a meticulously crafted experience that transforms humble spinach into something truly extraordinary.

Morton's Steakhouse — Wikipedia

The true art of a classic steakhouse side lies not just in its flavor, but in its ability to perfectly complement the main event, elevating the entire meal with understated elegance.

This article demystifies the magic behind Morton’s Steakhouse’s celebrated creamed spinach. We dissect the key components, explore the nuanced techniques, and provide a practical, step-by-step approach that allows you to recreate this iconic dish in your own kitchen, achieving restaurant-quality results with confidence. We explore the science of achieving that perfect consistency, the secrets to balancing the richness, and the subtle touches that make all the difference.

Key Ingredients: The Foundation of Decadence

The brilliance of Morton’s creamed spinach lies in its deceptively simple yet high-quality ingredient list. It’s a masterclass in using premium components to achieve an unparalleled flavor profile.

The Spinach: Freshness is Paramount

While frozen spinach can be used in a pinch, the superior texture and vibrant flavor of fresh spinach are essential for true Morton’s-style creamed spinach. The rapid wilting of fresh leaves allows for better control over moisture content, preventing a watery outcome.

• Spinach: 1.5 pounds (approximately 680g) fresh baby spinach. Baby spinach leaves are more tender and have a less pronounced mineral flavor than mature spinach.
• Aromatics:
• 1 tablespoon unsalted butter
• 1 small yellow onion, finely minced (about 1/2 cup)
• 2 cloves garlic, minced

This is where the luxurious texture is born. The combination of dairy and a carefully constructed béchamel forms the velvety base that coats each spinach leaf.

• Fat: 2 tablespoons unsalted butter
• Thickener: 2 tablespoons all-purpose flour
• Liquid Base:
• 1 cup whole milk
• 1/2 cup heavy cream
• Flavor Enhancers:
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon freshly grated nutmeg
• Salt, to taste
• Freshly ground black pepper, to taste

The Art of Preparation: A Step-by-Step Culinary Journey

Recreating Morton’s Steakhouse creamed spinach is a process that rewards patience and attention to detail. Each step builds layers of flavor and achieves that signature silken consistency.

Step 1: Prepping the Spinach

The initial preparation of the spinach is crucial for managing moisture.

1. Wash and Trim: Thoroughly wash the fresh spinach under cold running water, ensuring all grit is removed. Trim away any thick, fibrous stems.
2. Wilt and Drain: In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the minced onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Add Spinach in Batches: Add the fresh spinach to the pot in batches, allowing each batch to wilt slightly before adding the next. This prevents overcrowding and ensures even cooking. Cover the pot briefly to help the spinach steam and wilt down.
4. Drain Excess Moisture: Once all the spinach is wilted, remove it from the pot and place it in a colander set over a bowl. Gently press down on the spinach with the back of a spoon to squeeze out as much excess liquid as possible. Discard the liquid. For an even drier result, you can spread the wilted spinach on paper towels and blot it. Chop the drained spinach roughly.

Step 2: Crafting the Creamy Béchamel

The béchamel sauce is the heart of the creamed spinach, providing its luxurious body and richness.

1. Melt Butter and Sauté Aromatics: In the same pot used for the spinach (cleaned if necessary), melt the remaining 2 tablespoons of butter over medium heat. Add the finely minced onion and sauté until softened and translucent, approximately 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
2. Create the Roux: Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a pale roux. This cooks out the raw flour taste.
3. Whisk in Liquids Gradually: Slowly whisk in the whole milk, a little at a time, ensuring each addition is fully incorporated before adding more. This prevents lumps. Once all the milk is added, continue whisking until the sauce begins to thicken.
4. Add Cream and Simmer: Stir in the heavy cream. Bring the sauce to a gentle simmer, stirring frequently, and cook for 2-3 minutes until it coats the back of a spoon.

Step 3: Bringing it All Together

This is the final stage where all the carefully prepared elements are united.

1. Incorporate Spinach and Seasoning: Add the drained and chopped spinach to the béchamel sauce. Stir until the spinach is thoroughly coated and heated through.
2. Add Parmesan and Nutmeg: Stir in the grated Parmesan cheese until melted and well combined. Grate in the fresh nutmeg.
3. Season to Perfection: Season generously with salt and freshly ground black pepper to taste. This step is critical for balancing the richness of the cream and the slight bitterness of the spinach.
4. Serve Immediately: Morton’s Steakhouse creamed spinach is best served piping hot, allowing the flavors to meld and the texture to be at its most luxurious.

Nutritional Snapshot: Indulgence with Awareness

While Morton’s Steakhouse creamed spinach is an indulgence, understanding its nutritional profile allows for informed enjoyment. Nutritional values can vary based on precise ingredient quantities and preparation methods. The following is an estimated per-serving breakdown, assuming 6 servings from the recipe.

• Calories: Approximately 350-450 kcal
• Protein: 8-12g
• Fat: 30-40g (primarily from dairy and butter)
• Saturated Fat: 18-25g
• Carbohydrates: 10-15g
• Fiber: 3-5g
• Sodium: 300-500mg (can vary significantly based on added salt and Parmesan cheese)

Note: This dish is rich in vitamins A and K from the spinach, as well as calcium from the dairy and cheese. However, its high saturated fat and sodium content mean it should be enjoyed as part of a balanced diet. For those monitoring fat intake, using a blend of whole milk and skim milk for the béchamel, or reducing the amount of heavy cream, can slightly lower fat content, though it may impact the final texture.

Expert Pro-Tips for Steakhouse Perfection

Achieving that authentic Morton’s Steakhouse creamed spinach experience at home requires more than just following a recipe; it involves understanding the subtle nuances that elevate the dish.

• The Nutmeg Nuance: Freshly grated nutmeg is essential. Pre-ground nutmeg loses its aromatic potency and can impart a bitter, dusty flavor. A microplane or fine grater is your best friend here. The warmth of nutmeg perfectly complements the earthiness of spinach and the richness of the dairy, adding a layer of complexity characteristic of high-end cuisine.
• Don’t Fear the Fat: While it may seem counterintuitive from a health perspective, the fat from whole milk, heavy cream, and butter is essential for achieving the signature velvety mouthfeel and decadent flavor of Morton’s creamed spinach. Reducing these components too drastically will result in a thinner, less satisfying dish.
• Seasoning is Key: Spinach can absorb a significant amount of salt, and the richness of the cream needs to be balanced. Taste and adjust seasoning at multiple stages, especially after incorporating the spinach and cheese. A final tasting and adjustment just before serving is crucial.
• The Power of Parmesan: Use a good quality Parmigiano-Reggiano for the best flavor. Its nutty, salty profile adds depth that cheaper imitations cannot replicate. Grating it fresh yourself also ensures better melting and flavor distribution.
• Texture Control: The amount of liquid you manage to drain from the spinach directly impacts the final thickness of your creamed spinach. If you find your sauce is too thin after adding the spinach, you can gently simmer it for a few extra minutes to allow some of the liquid to evaporate, or, in a pinch, create a slurry of 1 teaspoon cornstarch mixed with 2 teaspoons cold water and whisk it into the simmering sauce until thickened. However, this should be a last resort to avoid altering the flavor profile.

Variations and Elevating the Dish

While the classic Morton’s recipe is hard to beat, a few thoughtful additions can further enhance this beloved side.

• A Hint of Spice: For those who enjoy a subtle kick, a pinch of cayenne pepper or a few dashes of your favorite hot sauce can be stirred in with the spinach. This adds a pleasant warmth without overpowering the other flavors.
• Mushroom Medley: Sautéed mushrooms, such as cremini or shiitake, can be added along with the spinach for an extra layer of earthy flavor and texture. Ensure they are cooked until their moisture has evaporated before adding them to the sauce.
• Crispy Topping: For a textural contrast, consider topping the finished creamed spinach with a sprinkle of toasted breadcrumbs mixed with a little melted butter and finely chopped parsley, or even some crispy fried shallots just before serving.

Frequently Asked Questions

What is the primary difference between fresh and frozen spinach for this recipe?

Fresh spinach wilts down more readily and allows for better control over moisture content, leading to a less watery and more intensely flavored final dish. Frozen spinach, while convenient, often contains more water and can sometimes have a slightly softer, less vibrant texture after thawing and cooking. If using frozen, ensure it is thoroughly thawed and squeezed dry of all excess moisture.

How can I make the creamed spinach richer or more decadent?

To enhance richness, you can increase the ratio of heavy cream to whole milk, or even substitute a portion of the milk with half-and-half. Some chefs also advocate for using a touch of mascarpone cheese or a small amount of cream cheese melted into the béchamel for an ultra-luxurious texture, though this deviates from the classic Morton’s profile.

Can I prepare this dish in advance?

Creamed spinach is best enjoyed fresh, as the texture and flavor are at their peak when served immediately after preparation. However, you can prepare the wilted spinach and the béchamel sauce separately a few hours in advance. Store them in airtight containers in the refrigerator. Reheat the béchamel gently, then stir in the spinach and Parmesan cheese until heated through. You may need to add a splash of milk or cream to thin the sauce if it has become too thick.

What are common mistakes to avoid when making creamed spinach?

The most common mistakes include using watery spinach, failing to cook out the raw flour taste in the roux, overcooking the garlic, and under-seasoning. Lumpy béchamel sauce is another frequent pitfall, often caused by adding cold liquids to a hot roux or not whisking continuously. Patience and attention to detail in each step are key to avoiding these issues.

See also: Morton’s Steakhouse