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a wooden spoon shown ladling up some of the creamed spinach from black skillet
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4 from 3 votes

Steakhouse Style Creamed Spinach

Steakhouse style creamed spinach is a rich, delicious side dish. This indulgent accompaniment tastes just like the creamed spinach you can get at Morton's and is the perfect recipe for your holiday table!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 352kcal
Author: Meaghan @ 4 Sons R Us

Ingredients

  • 4 tbsp salted butter
  • 1 white onion diced
  • 1 tsp salt divided
  • 1 tsp black pepper
  • 1/2 tsp ground nutmeg
  • 1/4 cup flour
  • 3 1/2 cups half & half
  • 2 1/2 lbs fresh baby leaf spinach
  • 1 cup shredded mozzarella cheese
  • 4 oz cream cheese softened
  • 1/2 cup shredded Parmesan cheese
US Customary - Metric

Instructions

  • Bring a large pot of salted water to a rolling boil. Add the spinach. Stirring, just until slightly wilted.
  • Pour the mixture into a strainer, and then rinse the lightly cooked leaves with cold water. Squeeze them out, by hand, to remove excess moisture. There will be A LOT.
  • Grab a fistful at a time, and chop it on a cutting board. Continue until all the spinach leaves are roughly chopped.
  • To a large skillet, set over medium heat, add the butter, onions, and garlic. Reduce the heat to low, and cook until the onions are softened and translucent- roughly 5 minutes.
  • Add the salt, pepper, nutmeg, and flour to the skillet- whisking to evenly combine. Let the mixture cook for 60 seconds to cook off any residual floury taste.
  • Whisk in the half & half, until evenly incorporated and then bring the mixture to a simmer.
  • Stir in the mozzarella and cream cheeses, continue stirring until they're both incorporated and the mixture's smooth. Continue cooking for roughly 6 minutes, or until the mixture's thickened.
  • Stir in the spinach and the Parmesan cheese until evenly combined.
  • Serve & enjoy!

Notes

  • Make sure you don't overcook the spinach. You want the spinach to just wilt slightly. The spinach is done when it is very vibrant green. Trust me on this, as residual heat will keep it cooking far longer.
  • Don't skip squeezing the water out. There will be a lot of excess moisture and this can make your cream sauce watery. Nobody wants watery cheese sauce!
  • When you fold the spinach back in at the end of the cooking process, make sure you don't let the spinach cook past just warming it through.

Nutrition

Calories: 352kcal | Carbohydrates: 14g | Protein: 14g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 85mg | Sodium: 730mg | Potassium: 965mg | Fiber: 3g | Sugar: 1g | Vitamin A: 14178IU | Vitamin C: 41mg | Calcium: 412mg | Iron: 4mg