Creamed Spinach

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

1. Bring to boil a large pot of water, heavily salted, add the spinach and cook to wilt, about 1 minute
2. Drain cooked spinach in colander, cool, squeeze dry, chop roughly and set aside
3. In a large skillet over low heat, melt butter with onion and garlic and sauté to translucent, about 6 minutes
4. Add salt, fresh pepper and fresh nutmeg
5. Add the flour and stir to make a roux, then slow cook for about 2 minutes to darken slightly
6. Add the half and half and bring to boil
7. Reduce heat and add grated cheese and the cream cheese
8. Cook and stir for about 5 minutes to thicken
9. Add the spinach and stir to combine
10. Serve hot with Parmesan added atop as garnish