MORTON’S STEAKHOUSE CREAMED SPINACH (COPYCAT)

INGREDIENTS:

  • 4 tablespoons unseasoned butter
  • 1 medium yellow onion minced
  • 3 cloves garlic minced
  • 4 teaspoons Kosher salt divided
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 cup general-purpose flour
  • 3 1/2 cups half-and-half
  • 2 1/4 pounds contemporary leaf spinach or one pound frozen
  • 1 cup cheese cheese*
  • 4 ounces cream cheese*
  • 1/2 cup grated cheese cheese
MORTON’S STEAKHOUSE CREAMED SPINACH (COPYCAT)
MORTON’S STEAKHOUSE CREAMED SPINACH (COPYCAT)

INSTRUCTIONS:
Note: click on times within the directions to begin a room timer whereas preparation.

  1. Bring an oversized pot of water to a boil with 2 teaspoons of salt.
  2. Add the spinach and cook simply till limp, regarding one minute.
  3. Drain the spinach in a very filter or strainer.
  4. Rinse with cold water till cool and squeeze the water out of every handful of spinach.
  5. Chop the spinach bundles into a 3/4 in. dimension.
  6. In a giant pan soften the butter with the garlic and onions.
  7. Cook on medium low for 8-10 minutes or till the onions ar semitransparent.
  8. Add within the remaining kosher salt, black pepper and nutmeg.
  9. Add within the flour and blend with a wood spoon over low and cook for 2-3 minutes till the aroma could be a bit nutty.
  10. Add the 0.5 AN 0.5 and cook till boiling.
  11. Add within the mozarella cheese and cheese
  12. Cook for 6-8 minutes or till the mixture has thickened.
  13. Add within the spinach and also the cheese cheese and stir to mix.
Read Also:  CREAMY VEGAN POLENTA WITH MUSHROOMS AND SPINACH