Ingredients
-
1/4
-
1
-
3
-
1
-
1
-
1/2
-
1/4
-
1/4
-
2
-
-
-
-
-
-
Directions
Berghoff’s Creamed Spinach, 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., I have been making Berghoffs creamed spinach for many years. Back in the 1970s, I would have lunch weekly at the Berghoffs mens grill in the restaurant basement. Great German sausages, smoked beef tongue, pork chops & sauerkraut … all wonderful. I usually use either half & half or whipping cream higher butterfat content instead of milk in the recipe. I also slightly increase the amount of chicken bouillon & nutmeg. I remove virtually all of the water from the chopped spinach by pressing it through a colander. I serve the creamed spinach along with a beef rib roast for a special family holiday feast. The compliments are always effusive & much appreciated!, Simple and tasty!
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Steps
|
1
Done
|
Melt 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. |
|
2
Done
|
Squeeze 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. |
