Mortons Steakhouse Creamed Spinach Food

MORTON'S STEAKHOUSE CREAMED SPINACH RECIPE

Steps:

• Bring a large pot of water to a boil with two teaspoons of salt.
• Add the spinach and cook just until wilted, about 1 minute.
• Drain the spinach in a strainer or colander.
• Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
• Chop the spinach bundles into a 3/4 inch width.
• In a large skillet melt the butter with the garlic and onions.
• Cook on medium low for 8-10 minutes or until the onions are translucent.
• Add in the remaining kosher salt, black pepper and nutmeg.
• Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty.
• Add the half an half and cook until boiling.
• Add in the mozarella cheese and cream cheese
• Cook for 6-8 minutes or until the mixture has thickened.
• Add in the spinach and the Parmesan cheese and stir to combine.

RUTH'S CHRIS STEAK HOUSE CREAMED SPINACH

Steps:

• Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
• Add flour and stir until light golden, about 7 minutes.
• Stir in onion, bay leaf and clove.
• Gradually whisk in milk.
• Whisk until mixture boils and thickens, about 10 minutes.
• Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).
• Remove bay leaf and whole clove.
• Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.
• Drain.
• Transfer spinach to bowl filled with ice water to cool.
• Drain well.
• Roll up spinach in kitchen towl and squeeze out as much liquid as possible.
• Transfer spinach to processor and finely chop.
• Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.
• Stir in remaining 2 tablespoons of butter.
• Season to taste with salt and pepper and serve.