The Best Creamed Spinach Recipe [VIDEO] - Beragampengetahuan

This Morton’s Steakhouse Creamed Spinach recipe is THE BEST way to make spinach! A creamy, cheesy veggie side dish perfect for holidays!

Whether you need a recipe to use up a big bunch of spinach, you have picky eaters, or want a crowd-pleasing Side during the holidays, this Creamed Spinach is a winning choice! For more tasty spinach recipes, try my Spinach Gratin and Spinach Parmesan Casserole.

Contents

Sabrina’s Steakhouse Creamed Spinach Recipe

Creamed Spinach is the cheesiest, creamiest way to enjoy your vegetables! My easy copycat recipe of this classic side dish is made with simple ingredients but tastes so indulgent, like you’re dining at a five-star steakhouse. This delicious side is a great way to elevate your regular home cooked meal and is fancy enough to add to your holiday spread!

Recipe Card

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 ¾ 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.

Recipe adapted from Morton’s Steak Bible. This adaptation adds cream cheese and mozzarella cheese. For a perfect copycat, omit these.

Chef’s Note: Whole Milk or Heavy Cream

While yes, you can use whole milk instead of half-and-half for this particular spinach recipe, I don’t recommend it. It will still be pretty tasty but it won’t taste as creamy and rich as the Morton’s Steakhouse version. Trust me, your taste buds and guests will love it, and hey, it is the holidays!

Ingredients

4 tablespoons Unsalted Butter and 3 ½ cups Half-and-Half are used as the beginning of the creamy sauce.
1 cup Mozzarella Cheese, 4 ounces Cream Cheese, and ½ cup Parmesan Cheese are also added to the dish to give sharpness, nuttiness, and creaminess to the dish.
1 medium Yellow Onion and 3 cloves Garlic are the aromatics that are going to add a flavorful base you won’t want to skip. White onion is find to use too.
½ teaspoon Nutmeg, freshly grated: Ground nutmeg is the secret ingredient that adds a spicy depth that blends really nicely with the spinach.
¼ cup Flour: This will be used to thicken the sauce and give it a better creaminess. All-purpose flour is fine.
2 ¼ pounds Fresh Leaf Spinach (or 1 pound frozen): I like to use fresh baby spinach in my recipe but you can use mature spinach too. Frozen spinach needs to be thawed and drained completely.

Can This Be Made Ahead?

Yes, creamed spinach is a make-ahead dream. Prep it the day before, store it in the fridge, and reheat gently on the stovetop with a splash of milk or cream to loosen it up. It tastes even better as the flavors meld overnight which makes it a perfect no-stress side dish for busy holiday meals or parties.

Nutritional Facts

Nutrition Facts

Morton’s Steakhouse Creamed Spinach Recipe

Amount Per Serving

Calories 476
Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 23g144%

Trans Fat 0.3g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 109mg36%

Sodium 2083mg91%

Potassium 1228mg35%

Carbohydrates 20g7%

Fiber 4g17%

Sugar 8g9%

Protein 19g38%

Vitamin A 17131IU343%

Vitamin C 51mg62%

Calcium 543mg54%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Serving Ideas

This spinach side dish is perfect for a special occasion meal like Christmas, Easter, or even a romantic date night at home. Serve it alongside a perfectly cooked Steak with other cheesy sides like Skillet Creamy Mac & Cheese or Potatoes Au Gratin. You could also serve it with freshly sliced carrot sticks or celery sticks as a fun veggie dip, or even put a teaspoon’s worth on some butter crackers along with a garnish of cherry tomato halves or fresh sprouts for a fancy appetizer.

Recipe Tips and Tricks

Serve Hot or Cold: This can actually be served either hot or cold! If it’s hot, serve with a juicy steak meal. If it’s cold, use it as a tasty appetizer!
Frozen Spinach Option: If you’d prefer to use frozen spinach, just defrost and squeeze out as much excess water as you can from 1 pound of frozen spinach.
Don’t Skip the Squeezing: Whether you’re using fresh or frozen spinach, squeezing out as much liquid as possible is crucial, as extra water will thin the sauce and dilute the flavor.
Nutmeg’s Role: Nutmeg may seem like a dessert spice, but you’ll love its flavor in this recipe. Its warmth and spiced favor pairs well with the dish’s creaminess.
Extra Cheesy Upgrade: Aside from the classic Morton’s recipe, this recipe also adds cream cheese and Parmesan cheese for extra flavor. Removing them gives the original recipe!
Add a Crunchy Topping: If you want a texture contrast, sprinkle the finished dish with breadcrumbs or crunchy fried onions and pop it under the broiler for a minute or two to give it a nice toast.
Double It for a Crowd: This recipe doubles (or even triples) easily, making it perfect for holiday gatherings or potlucks.

How to Store

Store: Serve warm, but don’t leave it at room temperature for more than 2 hours. Cover the Creamed Spinach in an airtight container, and it will keep up to 4 days in the refrigerator.
Reheat: Reheat Creamed Spinach on medium heat, stirring often. If it’s too thick just add a splash of milk or cream. The microwave works too in 30-second bursts; stir in between bursts. Keep the heat on medium to avoid causing the sauce to separate.
Freeze: You can keep Creamed Spinach in the freezer for up to four months. Just defrost in the refrigerator overnight before reheating and serving.

Frequent Questions

Can I use frozen spinach instead of fresh spinach?

Yes, just defrost it and squeeze out as much water as possible before adding it to the dish. One pound of frozen spinach works perfectly.

Can I use milk instead of half-and-half?

Whole milk can be used, but the sauce will be less creamy. Avoid skim or low-fat milk, as it will result in a thinner sauce.

Why is my Creamed Spinach too thin?

This can happen if the flour isn’t cooked long enough to fully develop its thickening power or if too much liquid is added. Let the sauce simmer a bit longer to thicken.

Do I really need to use nutmeg?

Yes, it’s a subtle flavor, but it is a very specific taste that adds a layer of flavor that makes the dish a winner. If you’re out, you can skip it, but the final result might feel less rounded.

Variations

Creamed Spinach Pasta Bake: A great thing to do with the leftovers, if there are any, is toss some cooked pasta in with it, add a bit of mozzarella and cream cheese for an easy spinach pasta bake. Cook on 350 degrees for 15 to 20 minutes, no recipe here, it is usually just whatever is left over.
Kale: Swap out half the fresh spinach with kale leaves to balance all that richness extra nutrients. You’ll want to remove the kale stems because they are very bitter. You’ll also need to cook the kale for a few extra minutes to get them to wilt and soften.

More Delicious Spinach Recipes

Top down and side view of creamed spinach in bowl.

Photos used in a previous version of this post.

Top down view of plated spinach dish in bowl with parmesan shavings.

Bite on fork over bowl of creamed spinach.

collage of Creamed spinach with mozzarella, Parmesan, and cream cheese.

Side view of finished spinach in bowl with parmesan shavings.

Collage of creamed spinach in bowl and preparation steps.

plate with tomatoes and steak and creamed spinach white plate with tomatoes and steak and creamed spinach plate with tomatoes and sliced steak and creamed spinach