This is something I grew up with…not just on Thanksgiving, but any time of the year. Add the spinach and simmer for 2 minutes. Drain well and press between two plates to remove any excess water. This one is a spot on copy for Morton’s Steakhouse . Easy Creamed Spinach is delicious! As a bonus, it’s also a low carb side dish, just in case you are watching your carbs. Sauté spinach (baby spinach leaves can be left whole, larger leaves can be roughly chopped with tough stalks removed) with the garlic and spices in butter until wilted then add the cream and lemon juice and allow to cook until the cream has thickened and the spinach is completely cooked. Melt butter in a large pan and cook onion for 5min, stirring occasionally, or until soft. My mum would make this to go with steaks, roast chicken, and yes, even turkey. In a saucepan, melt the butter and add the spinach purée. Rub through a sieve or muslin to form a purée. Place the spinach in the bottom of a small casserole dish. Drain the spinach in a colander. https://www.food.com/recipe/ruths-chris-steak-house-creamed-spinach-31045 Creamed Spinach, but I’ve made it cheesier! However, they are many different ways to make it. Creamed Spinach has two main components, cream and spinach. Creamed Spinach Recipe. Classic Steakhouse Creamed Spinach. In a pan of boiling water, cook the spinach for just a few minutes until vibrant in colour, wilted and tender. Stirring frequently, cook the spinach until wilted but still vibrant green with a little crunch left. Turn heat up to medium and stir in cream cheese. Transfer spinach to a sieve and press out excess moisture. EatingWell's updated version of creamed spinach has a low-in-fat cream sauce that's rich with Parmesan cheese and nutmeg. EatingWell Test Kitchen Source: EatingWell Magazine, April/May 2005 Creamy, rich Morton’s Steakhouse Creamed Spinach Recipe that takes just a few minutes and is the perfect side for a holiday roast or prime rib. 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