Berghoff's Creamed Spinach

5.0(17)

The famous Berghoff's restaurant, in Chicago, closed it's doors this past week after 107 years in business. Their recipes were a closely guarded secret but they did share the ingredient list for their famed creamed spinach. The Chicago Tribune food editors played around with the list and came up with this recipe, which tastes exactly like the spinach at the restaurant.

by Hey Jude·published 2006-03-03

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Spinach

Servings

6 serving(s)

Total time

30 min

prep 15 min

Calories / serving

143 kcal

Ingredients (9)

serves

1/4 cup unsalted butterbutter
1 small onion, finely choppedonion
3 tablespoons flourflour
1 cup milk or 1 cup half-and-halfmilk
1 teaspoon instant chicken bouillon granules or 1 teaspoon bouillon
1/2 teaspoon saltsalt
1/4 teaspoon freshly grated nutmegnutmeg
1/4 teaspoon white pepperwhite-pepper
2 (10 ounce) packages frozen chopped spinach, thawedspinach

Instructions (2 steps)

01Melt the butter in a medium skillet. Add the onion; cook over medium heat until tender, 5-6 minutes. Stir in the flour; cook 1 minute, stirring constantly. Whisk in the milk. Cook, stirring often, until mixture comes to a boil and thickens. Stir in the chicken base, salt, nutmeg and pepper. Set aside.
02Squeeze the thawed spinach to remove as much water as possible. Add the spinach to the cream sauce; mix well. Cook until spinach absorbs some of the sauce, about 5 minutes.

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