This may be the most common side dish served in classic steakhouses all across the United States. However, today’s Morton’s Creamed Spinach Recipe is sure to beat all those side dishes you have ever tried. It only takes a few minutes to prepare and offers a perfect balance between creaminess, smoothness, and deliciousness.
This Creamed Spinach is the cheesiest way to add greens to your diet! So, without further ado, let’s get cracking.
Morton’s Creamed Spinach Recipe
- 4 tbsp Butter. Unsalted
- 1 Onion. Finely chopped medium Yellow
- 4 tsp Kosher Salt.
- 3 Garlic Cloves. Finely chopped
- 1 tsp Black Pepper. Coarsely ground
- ½ tsp Nutmeg. Freshly grated
- 1/4 cups Flour.
- 3½ cups Half Cream.
- 2¼ pounds Spinach. Fresh
- 1 cup Mozzarella Cheese.
- 4 oz Cream Cheese.
- ½ cup Grated Parmesan Cheese.
- Bring a big saucepan of water and two teaspoons of salt to a boil.
- Add the spinach and cook for 1 minute, or until it is wilted.
- In a sieve or colander, drain the spinach.
- Rinse the spinach with cold water, then squeeze the water out of each fistful.
- Cut the spinach bunches into 3/4-inch chunks.
- Melt the butter with the garlic and onions in a large skillet.
- Cook for 8-10 minutes on medium-low, or until the onions are transparent.
- Combine the remaining kosher salt, black pepper, and freshly grated nutmeg into the skillet.
- Add the flour and stir with a wooden spoon over low heat for 2-3 minutes, or until the scent is nutty.
- Pour half cream into the mix and bring to a boil.
- Mix in the mozzarella and cream cheese.
- Cook, occasionally stirring, for 6-8 minutes, or until the mixture thickens.
- Stir in the spinach and Parmesan cheese to mix.
It looks like a lot of spinach, but it will get reduced to nearly nothing, so don't reduce the quantity.
TIP: It is best served warm.
Interesting to note
Like many other Louisiana dishes, the creamed spinach is a throwback to the region’s culinary past. As a side note, spinach originated in Persia and was brought to India and subsequently China by traders. However, it wasn’t until the 9th century that spinach made an appearance in Sicily.
Spinach is now grown and consumed all over the world, with China being the biggest producer, followed by the United States.
Cuisine, Calorie Count and Other Nutrition
We all know that spinach is one of the most nutritious greens we can eat. A variety of dishes can be prepared with it. Spinach is high in vitamin A, C, K1, iron, calcium, folic acid, fiber, and antioxidants. Meanwhile, Cheese is high in calcium, fat, and protein.
Each rich and nutritious serving of Morton’s Creamed Spinach Recipe contains 230 calories.
Nutritional Value per Serving
- Protein – 6 g
- Carbohydrates – 8 g
- Potassium – 149 mg
- Vitamin A – 605 IU
- Vitamin C – 1.3 mg
- Calcium – 184 mg
- Iron – 0. 3 mg
- Total Fat – 19 g
- Saturated Fat – 12 g
- Cholesterol – 59 mg
- Sodium – 1302 mg
How to Store Creamed Spinach?
- Creamed Spinach can be stored in an airtight container or bag in the refrigerator for up to 3 days. And you may keep it frozen for up to four months. If frozen for long, defrost overnight before warming and serving.
- You can also use leftovers to make a fresh meal. For example, just add in some cooked pasta for a delicious lunch the next day.
- Milk can be substituted for half & half. Heavy cream can also be used as an alternative.
- If you don’t have fresh spinach on hand, use frozen. Just thaw it and squeeze out as much water as you can.
- Since spinach can be gritty, wash it a couple of times to ensure it’s free of dirt and grime.
Must-Try Spinach Delicacies
- Meatball Soup Recipe with Spinach
- Barilla Spinach Lasagna Recipe
- Chicken Spinach Feta Sausage Recipe
- Chicken and Spinach Pizza Recipe
- Garlic Chicken Spinach Pizza Recipe
- Spinach Feta Chicken Sausage Recipe
- Wild Spinach recipe
This is by far the simplest and most delectable creamed spinach recipe. I love it and always have to double it because there is never enough. Even fussy eaters enjoy it. It needs just a few ingredients and is quite simple to make.
Furthermore, it can be served with any main course, on its own, or as a filling for pies and pastries. It does, however, work great as an appetizer with pita or tortilla chips. So grab your favorite pan and pantry supplies and get cooking.