Ingredients
Scale
- 2 pounds Fresh Spinach: Fresh spinach is the undeniable star of this dish. Its vibrant green color and slightly earthy flavor form the base upon which the creamy richness is built. Using fresh spinach, as opposed to frozen, is key to achieving the right texture. Fresh spinach wilts beautifully, retaining a slight bite while becoming tender enough to meld seamlessly with the creamy sauce.
- Spinach Variety: Flat-leaf spinach (also known as American spinach) or baby spinach both work well. Baby spinach is pre-washed and often more tender, making it a convenient choice. Savoy spinach, with its crinkled leaves, can also be used, but may require slightly longer cooking time to wilt completely.
- Preparation is Key: Thoroughly wash the fresh spinach to remove any grit or dirt. Spinach can be surprisingly sandy, so multiple washes may be necessary. Remove thick stems, as they can be tough and fibrous.
- 4 tablespoons Unsalted Butter: Butter is the foundation of the rich, luxurious flavor of Morton’s Creamed Spinach. Unsalted butter allows you to control the overall salt level of the dish, ensuring a balanced taste.
- Butter Quality: Using high-quality butter, such as European-style butter with a higher butterfat content, will enhance the richness and flavor even further.
- Butter’s Role: Butter is used to create the roux (with flour) which thickens the cream sauce, and it also adds a crucial layer of flavor to the entire dish.
- 1/4 cup All-Purpose Flour: All-purpose flour is used in conjunction with butter to create a roux, the thickening agent for the cream sauce. The roux is essential for achieving the signature creamy texture of Morton’s Creamed Spinach.
- Roux Technique: Cooking the butter and flour together to form a roux is a fundamental technique in classic cream sauces. The roux needs to be cooked for a short time to eliminate the raw flour taste, but not browned, as we want a white sauce base.
- 3 cups Heavy Cream: Heavy cream is the heart of the cream sauce, providing the ultimate richness and velvety texture that defines Morton’s Creamed Spinach. Its high fat content ensures a decadent and luxurious mouthfeel.
- Cream Variations: While heavy cream is traditional and recommended for the authentic richness, you could potentially use half-and-half for a slightly lighter version, though the texture will be less decadent. Avoid using milk, as it will be too thin and lack the desired richness.
- 1/4 cup Whole Milk: While heavy cream is the primary dairy component, a touch of whole milk helps to slightly thin the sauce to the perfect consistency and adds a subtle sweetness. Whole milk is preferred over skim or low-fat milk for its creamier texture and flavor.
- 1/4 teaspoon Ground Nutmeg: Nutmeg is the secret spice that elevates Morton’s Creamed Spinach from ordinary to extraordinary. Its warm, slightly sweet, and subtly spicy notes complement the creamy spinach beautifully, adding a layer of complexity and sophistication.
- Freshly Grated vs. Ground Nutmeg: Freshly grated nutmeg is highly recommended for the most aromatic and intense flavor. If using pre-ground nutmeg, ensure it is fresh for the best aroma. A little nutmeg goes a long way, so measure carefully.
- Salt and White Pepper to taste: Seasoning is crucial to balance the richness and bring out the flavors of all the ingredients. Salt enhances all the flavors, while white pepper adds a subtle, delicate peppery note without the visual speckles of black pepper, maintaining the pristine white color of the cream sauce.
- White Pepper vs. Black Pepper: White pepper is traditionally used in cream sauces to avoid black specks and for its slightly milder, earthier flavor compared to black pepper. However, if you don’t have white pepper, you can use finely ground black pepper as a substitute.
- Seasoning Gradually: Season the cream sauce gradually, tasting as you go. Start with a smaller amount of salt and pepper and add more to taste until the flavors are balanced and the sauce is seasoned to your liking. Remember that as the sauce reduces, the seasoning will concentrate.
Instructions
Step 1: Prepare the Spinach
- Wash Spinach Thoroughly: Place the 2 pounds of fresh spinach in a large bowl or clean sink filled with cold water. Agitate the spinach to loosen any dirt and grit. Lift the spinach out of the water, leaving the sediment behind. Repeat this washing process 2-3 times, or until no grit remains at the bottom of the bowl.
- Remove Thick Stems: Pinch off and discard any thick, tough stems from the spinach leaves. Tender stems can be left on if desired.
- Roughly Chop Spinach (Optional): While not strictly necessary, you can roughly chop the spinach leaves for easier handling and faster wilting. This is especially helpful if using larger, more mature spinach leaves.
Step 2: Wilt the Spinach
- Use a Large Pot or Skillet: Choose a very large pot or skillet, as spinach reduces significantly in volume when cooked.
- No Need to Add Water: Place the washed, damp spinach directly into the large pot or skillet. There is no need to add extra water, as the water clinging to the leaves after washing is sufficient for wilting.
- Cook Over Medium Heat: Cook the spinach over medium heat, stirring frequently with tongs or a large spoon.
- Wilt Until Just Tender: Cook until the spinach is completely wilted and tender, but still retains a vibrant green color. This should take only a few minutes, as spinach cooks very quickly. Avoid overcooking, which can make the spinach mushy and lose its bright color.
- Drain Spinach Thoroughly: Immediately transfer the wilted spinach to a colander or strainer. Press firmly with the back of a spoon or spatula to squeeze out as much excess water as possible. Removing excess water is crucial to prevent a watery creamed spinach. You may need to do this in batches if you have a lot of spinach.
- Chop Wilted Spinach (Optional, but Recommended): Once drained, roughly chop the wilted spinach. Chopping makes it easier to incorporate into the cream sauce and creates a more refined texture in the finished dish. You can chop it directly in the colander using kitchen shears or transfer it to a cutting board for chopping with a knife.
Step 3: Make the Cream Sauce
- Melt Butter in Saucepan: In a medium saucepan over medium heat, melt the 4 tablespoons of unsalted butter.
- Add Flour and Make Roux: Once the butter is melted and shimmering, add the 1/4 cup of all-purpose flour. Whisk constantly and vigorously with a whisk to combine the butter and flour into a smooth paste, known as a roux.
- Cook Roux Briefly: Continue to cook the roux, whisking constantly, for about 1-2 minutes. This cooks out the raw flour taste, but do not let the roux brown, as we want a white cream sauce. It should be pale and smooth.
- Gradually Whisk in Heavy Cream and Milk: Gradually pour in the 3 cups of heavy cream and 1/4 cup of whole milk into the roux, whisking constantly to prevent lumps from forming. Pour the liquids in slowly, whisking smooth after each addition.
- Simmer and Thicken Sauce: Increase the heat slightly to medium-high and bring the cream sauce to a gentle simmer, stirring frequently. Reduce the heat to medium-low and continue to simmer, stirring occasionally, for about 5-7 minutes, or until the sauce has thickened slightly and is smooth and creamy. The sauce should be thick enough to coat the back of a spoon. Do not boil vigorously, as this can cause the sauce to separate or become too thick.
- Season the Cream Sauce: Remove the saucepan from the heat and season the cream sauce with 1/4 teaspoon of ground nutmeg, salt, and white pepper to taste. Start with a smaller amount of salt and pepper and add more gradually, tasting as you go, until the sauce is seasoned to your liking. Remember that the seasoning will intensify as the sauce cools slightly.
Step 4: Combine Spinach and Cream Sauce
- Add Chopped Spinach to Cream Sauce: Add the drained and chopped wilted spinach to the saucepan with the cream sauce.
- Stir to Combine: Gently stir the spinach into the cream sauce until it is evenly distributed and well combined.
- Heat Through (If Needed): If the creamed spinach has cooled down too much, gently heat it over low heat for a few minutes, stirring occasionally, until heated through. Be careful not to overheat or boil, as this can affect the texture of the sauce.
Step 5: Serve and Enjoy!
- Serve Hot: Serve Morton’s Steakhouse Creamed Spinach hot as a side dish, ideally alongside steak or other grilled meats.
- Garnish (Optional): Garnish with a sprinkle of freshly grated nutmeg or a pat of butter, if desired, for added visual appeal and richness.
Nutrition
- Serving Size: one normal portion
- Calories: 250-350
- Sugar: 3-5 grams
- Sodium: 200-300 mg
- Fat: 20-30 grams
- Saturated Fat: 12-18 grams
- Carbohydrates: 8-12 grams
- Fiber: 2-3 grams
- Protein: 5-7 grams
- Cholesterol: 70-100 mg