This recipe is a takeoff from Morton’s Steakhouse. (Serves four)
2 T unsalted butter
1 shallot or small yellow onion, diced
1 garlic clove
1/2 t fresh ground nutmeg
3 T AP flour
1.5 C half and half
1.5 lbs fresh spinach, or 1/2 lb frozen
2/4 C grated cheese, mozzarella or cheddar
2 oz cream cheese
S/P to taste
1/4 C Parmesan cheese, grated, garnish
- Bring to boil a large pot of water, heavily salted, add the spinach and cook to wilt, about 1 minute
- Drain cooked spinach in colander, cool, squeeze dry, chop roughly and set aside
- In a large skillet over low heat, melt butter with onion and garlic and sauté to translucent, about 6 minutes
- Add salt, fresh pepper and fresh nutmeg
- Add the flour and stir to make a roux, then slow cook for about 2 minutes to darken slightly
- Add the half and half and bring to boil
- Reduce heat and add grated cheese and the cream cheese
- Cook and stir for about 5 minutes to thicken
- Add the spinach and stir to combine
- Serve hot with Parmesan added atop as garnish