Morton’s Creamed Spinach Recipe: Steps to Follow at Home
You’ll start Morton’s creamed spinach by sautéing minced onions and garlic in butter for a fragrant base. Then, whisk in cream to form a smooth sauce before folding in blanched, well-drained spinach.
Adding Parmesan and seasoning with salt, pepper, and nutmeg gives it signature richness. Gently simmer to meld flavors and achieve a velvety texture.
This classic side pairs beautifully with steaks or seafood, and with a few tips, you’ll master every creamy bite.
Key Takeaways
- Blanch fresh spinach, drain well, and squeeze out excess moisture before adding to the creamed sauce for ideal texture.
- Sauté finely minced onions and garlic in butter until translucent to build a flavorful base for the cream sauce.
- Prepare a rich cream sauce with half-and-half or heavy cream, incorporating Parmesan cheese for depth and smoothness.
- Combine spinach gradually into the cream sauce, simmering briefly to integrate flavors and thicken the mixture.
- Season with salt, pepper, and a touch of nutmeg, then reheat gently to preserve the sauce’s creamy consistency.
Morton’s Creamed Spinach Recipe Table
| Ingredients | Process |
|---|---|
| 4 tablespoons unsalted butter | Melt butter over medium-low heat in a large skillet |
| Yellow onions, finely minced | Add minced onions and cook slowly until translucent (about 10 minutes), stirring frequently to prevent scorching |
| Garlic, minced | Stir in minced garlic and cook briefly (30 seconds to 1 minute) to release aroma without bitterness |
| Salt and black pepper | Season early with salt and freshly ground black pepper to enhance aromatics |
| 2 tablespoons all-purpose flour | Whisk flour into the butter mixture, cooking for 2 minutes to create a smooth roux |
| 2/3 to 3½ cups half-and-half or heavy cream | Gradually add cream in small increments, whisking continuously to prevent lumps |
| 2/3 to 1½ pounds fresh spinach | Blanch spinach in boiling water for 1-2 minutes, transfer to ice bath, drain and squeeze out excess moisture |
| Chopped spinach | Fold the prepared spinach gently into the warm cream sauce |
| Parmesan cheese | Add grated Parmesan cheese for sharp, nutty flavor |
| ½ teaspoon freshly grated nutmeg | Season with nutmeg, additional salt and pepper to taste |
| Final simmer | Gently simmer for 2-3 minutes to meld flavors and achieve perfect consistency |
Ingredients Needed for Morton’s Creamed Spinach
When you gather ingredients for Morton’s Creamed Spinach, you’ll want to focus on a balance of rich dairy, fresh vegetables, and flavorful seasonings that come together to create its signature creamy texture and savory depth.
Start with fresh spinach leaves, about 2/3 to 1 ½ pounds, thoroughly washed with stems removed. Unsalted butter, around 4 tablespoons, forms the rich base fat. For creaminess, choose half-and-half or heavy cream, roughly 2/3 to 3 ½ cups, and consider cream cheese for extra smoothness and depth.
Parmesan cheese adds sharp, savory notes near the end, while mozzarella can lend a mild, melty texture. Onions and garlic provide subtle sweetness and pungency.
Season with salt, black pepper, and a hint of nutmeg to round out the flavors perfectly. The addition of freshly grated nutmeg enhances the depth of flavor by balancing the richness of the cream and cheeses.
Preparing the Aromatic Base
After gathering fresh spinach and rich dairy ingredients, turn your attention to building the flavor foundation with the aromatic base.
Begin by melting unsalted butter over medium-low heat in a large skillet. Add finely minced yellow onions and cook slowly until translucent, about 10 minutes, coaxing out their natural sweetness without browning.
Once softened, stir in minced garlic and cook briefly—30 seconds to a minute—to release warmth without bitterness. Season early with salt and freshly ground black pepper to enhance the aromatics and coax moisture from the onions.
Stir frequently to prevent scorching, creating a rich, mellow base that will infuse your cream sauce with depth. This careful preparation guarantees your creamed spinach starts with a balanced, savory-sweet flavor that’s essential to Morton’s signature dish.
For a richer texture, many recipes incorporate unsalted butter as the initial cooking fat before adding other ingredients.
Making the Roux and Cream Sauce
Start by melting butter and whisking in flour to create a smooth, golden roux that forms the sauce’s rich base.
Slowly add warm half-and-half, pouring it in small amounts while whisking constantly to keep the texture silky and lump-free.
This careful technique guarantees your cream sauce thickens perfectly, setting the stage for luscious creamed spinach. For the best flavor and texture, make sure to cook the spinach just until wilted to avoid mushiness.
Butter and Flour Base
Although it may seem simple, crafting the perfect butter and flour base requires attention to detail to build the rich, velvety foundation your creamed spinach deserves.
Start by melting unsalted butter over medium-low heat, keeping it foamy but not browned to preserve its delicate flavor. Measure equal parts, typically two tablespoons each, of butter and all-purpose flour.
Gradually whisk the flour into the melted butter, stirring constantly to prevent lumps. Cook this roux gently for about two minutes; this removes the raw flour taste and develops a subtle nutty aroma without darkening.
The result should be a smooth, bubbly mixture that’s slightly thickened. This careful balance guarantees your cream sauce will be silky and cling beautifully to your spinach, setting the stage for a luscious final dish.
Whole milk is then slowly whisked in to transform the roux into a creamy white sauce base essential for the dish’s signature texture.
Gradual Half-and-Half Addition
When you gradually add half-and-half to your roux, you’ll create the smooth, creamy base essential for perfect creamed spinach.
Start by adding the half-and-half slowly, in small increments, whisking continuously to prevent lumps and guarantee even blending. Using half-and-half at room temperature helps it emulsify better when it meets the warm roux, reducing the risk of curdling.
Keep the heat moderate and steady, this gentle warming allows the sauce to thicken gradually without scorching. If the sauce thickens too fast, whisk in a splash of water to adjust the consistency. This method mirrors the preparation of a thick & creamy white sauce, which is versatile and rich.
Though the mixture may look lumpy at first, persistent whisking will smooth it out. This careful technique ensures a velvety cream sauce that coats your spinach beautifully.
Whisking for Smoothness
Mastering the whisking technique is essential for creating a smooth roux and cream sauce that perfectly coats your spinach.
Start by melting butter over medium heat, then whisk in flour mixed with salt using a small whisk to avoid lumps. Keep whisking continuously for about two minutes to cook the roux without browning it. This mixture of equal parts butter and flour forms the base known as a roux sauce.
When adding milk, pour it in slowly—just a few tablespoons at a time—while whisking vigorously. The mixture may clump initially, but persistent whisking breaks these apart, creating a velvety texture.
As the sauce simmers, whisk constantly to thicken it and prevent graininess. Aim for a consistency that coats the back of a spoon smoothly.
Remove from heat once thickened to avoid overcooking or curdling, ensuring a flawless cream sauce every time.
Blanching and Chopping Fresh Spinach
To achieve the perfect texture and vibrant color in your creamed spinach, start by blanching fresh spinach leaves properly before chopping. First, wash and remove stems, then boil 2 quarts of water per pound.
Add the spinach in small batches to avoid overcrowding and blanch for 1-2 minutes. Quickly transfer to an ice bath to halt cooking and preserve the green hue.
Make sure to use 2 quarts of water for every pound of spinach to ensure even blanching. Drain and squeeze out excess moisture to prevent sogginess. Finally, chop the spinach uniformly with a sharp knife for consistent texture.
| Step | Key Tips |
|---|---|
| Washing | Clean 2-3 times, discard blemished leaves |
| Boiling Water | Use 2 quarts per pound |
| Blanching Duration | 1-2 minutes per batch |
| Cooling | Ice water bath for 2 minutes |
| Moisture Removal | Squeeze well to avoid sogginess |
Combining Spinach With the Cream Sauce
You’ll want to wilt your spinach gently in butter to keep its vibrant color and tender texture before folding it into the rich cream sauce.
Adding the spinach gradually allows you to blend flavors evenly without breaking down the greens. This careful integration guarantees every bite is perfectly creamy and full of fresh spinach flavor.
Cooking the spinach in batches helps each portion to wilt thoroughly, enhancing the overall taste and texture.
Spinach Preparation Techniques
Combining spinach with the cream sauce requires careful timing and technique to achieve that perfect balance of texture and flavor.
Start by wilting fresh baby spinach in butter over medium heat, adding it in batches to avoid sogginess. Stir frequently and cook just until tender, preserving its vibrant color and nutrients.
Once wilted, press out excess moisture using a towel or fine sieve to prevent watery creamed spinach. Depending on your texture preference, roughly chop the spinach for even distribution.
It’s also important to remove larger spinach stems before wilting, as this helps improve the texture of the final dish.
When ready, fold the drained spinach gently into the warm cream sauce—never boiling—to maintain a smooth, velvety consistency.
Cream Sauce Integration
Mastering the cream sauce integration hinges on carefully folding your cooked spinach into the velvety base without losing the vibrant texture of the leaves.
Start with a rich béchamel infused with sautéed shallots and garlic, then whisk in heavy cream until thick enough to coat a spoon. Using unsalted butter to sauté the shallots and garlic adds a rich flavor that enhances the dish.
Gently add spinach in batches, letting each wilt and release moisture that naturally thins the sauce. Stir slowly to distribute the greens evenly, then simmer for 2 to 3 minutes to thicken the mixture again.
Keep an eye on consistency—use a beurre manié if it gets too thin or more cream if too thick. Finish by seasoning with salt, pepper, and a splash of lemon juice to brighten flavors, ensuring your creamed spinach is luxuriously smooth and perfectly balanced.
Seasoning to Enhance Flavor
Although the creamy texture of Morton’s Creamed Spinach is undeniably inviting, it’s the careful layering of seasonings that truly elevates the dish.
You start by melting unsalted butter to sauté finely minced yellow onions until translucent, coaxing out their natural sweetness. Next, you add minced garlic briefly to release its aroma without bitterness.
Season with kosher salt and coarse ground black pepper early on, allowing these to infuse the butter and aromatics. An essential touch is freshly grated nutmeg—just about half a teaspoon—to add warm, woody depth.
As you build the roux with flour, these spices meld beautifully with cream, creating a rich, balanced base. Many cooks recommend reducing the flour quantity to prevent the dish from becoming too thick and to achieve the ideal consistency.
This thoughtful seasoning approach brings Morton’s Creamed Spinach’s signature warmth and complexity to every bite.
Adding Cheese for Richness
When you add cheese to Morton’s Creamed Spinach, you reveal layers of richness that transform the dish beyond its creamy base.
Parmesan lends a nutty, salty depth that balances the mild bitterness of spinach, while provolone melts smoothly, adding a gentle creaminess.
Parmesan adds nutty saltiness to counter spinach’s mild bitterness, while provolone melts for smooth, gentle creaminess.
Cream cheese brings a subtle tang and silky texture, perfect for lighter versions. For an herbaceous twist, Boursin introduces garlicky richness that elevates flavor complexity.
Combining cheeses creates multidimensional taste, avoiding one-note creaminess. Be sure to melt cheese gently over low heat with cream or roux to maintain a velvety sauce.
Remember, cheese also boosts calcium and protein but watch salt levels, especially with Parmesan and provolone. Because spinach contains oxalate, pairing it with dairy cheese helps ensure better calcium absorption.
Adding cheese not only enriches flavor but helps coat each leaf evenly, making every bite indulgently satisfying.
Achieving the Perfect Texture
To nail the perfect texture, start by mastering your roux—cooking the butter and flour just right creates a smooth, thick base.
You’ll want to prepare your spinach carefully, blanching and squeezing out excess moisture to keep the sauce from getting watery.
Finally, control how you thicken the sauce by simmering gently and adding spinach in batches to maintain that silky consistency.
Roux Formation Techniques
Mastering roux formation hinges on balancing heat, timing, and technique to achieve a perfectly smooth, lump-free texture.
Start by melting equal parts butter and flour over medium-low heat in a heavy-bottomed pan. Gradually sprinkle the flour, whisking constantly to avoid lumps and promote even cooking. Adjust heat to maintain control and prevent burning.
As you cook, the roux will shift from white to blond or brown, each stage adding deeper flavor. A roux is a combination of flour and fat cooked together that serves as a base to thicken and flavor sauces.
Follow these key steps:
- Use equal fat and flour by weight.
- Whisk continuously during flour addition.
- Cook at medium-low heat, adjusting as needed.
- Monitor color to match recipe flavor needs.
Spinach Preparation Tips
Although creamed spinach might seem straightforward, achieving the perfect texture requires careful selection and preparation of your greens. Choose fresh baby spinach or well-thawed frozen spinach for consistent results. Rinse fresh leaves thoroughly and trim thick stems to avoid fibrous bites.
For frozen spinach, press out excess water to prevent a watery sauce. Blanch fresh spinach briefly in boiling salted water, then plunge it into ice water to lock in vibrant color and tenderness.
You can blanch spinach in batches for about 30 seconds until bright green to maintain texture and color. Drain and squeeze spinach tightly in a clean towel to remove moisture, essential for a creamy, not diluted, dish.
Add spinach gradually, folding gently to preserve leaf integrity and avoid mushiness. These simple steps guarantee your creamed spinach boasts a tender, vibrant texture that complements the rich, velvety sauce perfectly.
Sauce Thickening Methods
With your spinach perfectly prepared and moisture controlled, your focus can shift to crafting a sauce with just the right thickness and texture.
Achieving the ideal consistency hinges on your choice of thickening method. Consider these key techniques:
- Roux-Based Thickening: Cook equal parts butter and flour until golden, then gradually add cream, simmering 5–10 minutes for a velvety texture. This method benefits from careful temperature control to avoid lumps and achieve a smooth finish.
- Cornstarch Slurry: Mix cornstarch with cold liquid before adding to hot cream for quick thickening and a glossy finish. Using a slurry is especially helpful when you want to avoid altering the flavor profile of your sauce.
- Reduction: Simmer gently to concentrate and thicken the sauce naturally without starch. This technique enhances the sauce’s depth of flavor while relying on natural evaporation.
- Dairy and Cheese: Incorporate heavy cream with Parmesan or cream cheese to boost richness and body. Combining these ingredients with a high-performance motor food processor can help achieve a smoother blend if you prepare the sauce base separately.
Additionally, stirring the heavy cream mixture constantly until it reaches a boil is crucial to achieving a smooth base for your sauce without curdling or separation (stir constantly). Use these methods to tailor your sauce’s texture, ensuring it perfectly complements Morton’s creamed spinach.
Serving Suggestions and Pairings
When you serve Morton’s Creamed Spinach, pairing it with hearty proteins like grilled steak or roast poultry instantly elevates your meal, adding a creamy richness that balances savory flavors.
Bamboo cutting boards, known for their natural antibacterial properties, ensure safe preparation of these proteins.
For sides, try cheesy skillet macaroni and cheese or potatoes au gratin to create a comforting, layered plate. Fresh vegetable sticks offer a crisp counterpoint to the creamy texture. To achieve the perfect consistency, remember to squeeze out excess moisture from the spinach before adding it to the sauce.
Serve it hot alongside your main course or chilled as a flavorful appetizer. Garnish with crunchy breadcrumbs or a squeeze of lemon juice to brighten the dish and enhance presentation.
Serve Morton’s Creamed Spinach hot as a side or chilled as a zesty appetizer with crunchy breadcrumbs or lemon.
Tips for Reheating and Storage
Because creamed spinach is rich in dairy and delicate textures, proper storage and reheating are essential to preserving its creamy consistency and vibrant flavor.
Store it in airtight containers, refrigerate within 2 hours, and consume within 4 days for ideal freshness. For longer storage, freeze it up to four months, thawing overnight in the fridge before reheating.
When reheating, follow these tips to maintain its luscious texture:
- Reheat slowly on low to medium heat, stirring frequently to avoid burning.
- Add a splash of milk or cream if the sauce thickens too much.
- Use 30-second microwave bursts with stirring to prevent curdling.
- Avoid high heat to stop dairy separation and preserve flavor.
Frequently Asked Questions
Can Frozen Spinach Be Used Instead of Fresh in This Recipe?
Sure, you can smoothly substitute frozen spinach for fresh. Frozen spinach is flash-frozen and finely chopped, saving you significant sautéing and shrinking steps. Just thaw and thoroughly drain it to dodge watery woes in your creamy concoction.
Its consistent texture and nutrients stay sturdy, making it a savvy, time-saving swap. Plus, frozen spinach blends beautifully into sauces, bringing a rich, reliable richness without compromising flavor or flair.
How Long Can Leftovers Be Refrigerated Safely?
You can safely refrigerate leftover creamed spinach for 2 to 4 days if you store it properly in an airtight container and cool it quickly after cooking.
Keep your fridge at or below 40°F to slow bacterial growth. Beyond 4 days, the risk of foodborne illness rises, so it’s best to enjoy it sooner or freeze it for longer storage. Always trust your senses, if it smells off or looks strange, toss it out.
Is There a Vegan Alternative for the Dairy in This Dish?
You can definitely swap dairy in creamed spinach with vegan alternatives to keep that creamy, rich texture. Try using cashew cream or blended silken tofu instead of heavy cream for smoothness. Nutritional yeast adds a cheesy, savory kick, while vegan butter or coconut oil brings richness.
Plant-based milks like almond or oat blend beautifully into the sauce, delivering that luscious mouthfeel without any dairy. You won’t miss the classic creaminess at all!
Can This Recipe Be Doubled for Larger Gatherings?
Back in the days of knights and castles, scaling recipes required careful planning, and you’ll find that doubling this creamed spinach recipe is just as straightforward. You can easily double ingredients proportionally without losing flavor or texture.
Just be sure to squeeze excess moisture from the spinach and use larger cookware for even cooking. Stir frequently to prevent sticking, and enjoy a creamy, delicious side perfect for your larger gathering.
The Perfect Pairing: Creamed Spinach Done Right
Now that you’ve mastered Morton’s creamed spinach, you’re holding a little pot of comfort and elegance in your hands. Each creamy, cheesy bite wraps you in warmth like a cozy blanket on a chilly evening.
Remember, the secret’s in balancing texture and flavor, don’t rush the process. Serve it up with your favorite main, and watch how this humble side transforms any meal into a memorable feast that’s as comforting as it is delicious.
