Mortons Steakhouse Creamed Spinach Recipes

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.

RUTH'S CHRIS STEAK HOUSE CREAMED SPINACH

Steps:

• Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
• Add flour and stir until light golden, about 7 minutes.
• Stir in onion, bay leaf and clove.
• Gradually whisk in milk.
• Whisk until mixture boils and thickens, about 10 minutes.
• Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).
• Remove bay leaf and whole clove.
• Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.
• Drain.
• Transfer spinach to bowl filled with ice water to cool.
• Drain well.
• Roll up spinach in kitchen towl and squeeze out as much liquid as possible.
• Transfer spinach to processor and finely chop.
• Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.
• Stir in remaining 2 tablespoons of butter.
• Season to taste with salt and pepper and serve.

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.