Recipe Index

American | Morton's Creamed Spinach

Posted on April 19, 2014

This is really good. I cut the recipe in half when I make it.

Yield: 6 to 8 servings

Morton's creamed spinach


1/4 cup unsalted butter

3/4 cup minced yellow onion

1 1/4 tablespoons minced garlic

2 teaspoons salt

1 teaspoon fresh ground black pepper

3/4 teaspoon freshly grated nutmeg

1/4 cup all-purpose flour

3 1/2 cups half-and-half

2 pounds fresh spinach, stems removed, blanced, finely chopped

1/3 cup freshly grated Parmeasan cheese



In a large saucepan, melt butter over medium-low heat. Add onion, and fry until onion is translucent, about 10 minutes. Add garlic, cook for about 30 seconds. Stir in salt, pepper, and nutmeg.

Sprinkle flour over onion and cook over low heat, stirring with wooden spoon until there is a nutty aroma, about 4 minutes. Add half-and-half and cook over medium-low heat, whisking occasionally, until hot. Raise heat to medium-high and bring to boil. Whisk continuously until mixture thickens.

Stir in spinach until well-mixed and heated through. Just before serving, set over medium heat, add Parmesan and stir until well-mixed and heated through.


(Ref. Sur La Table's "Morton's Creamed Spinach" recipe, "Steakhouse Classics" class. Recipe originally found on