Berghoff's Creamed Spinach
photo by Sandi From CA
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1⁄4 cup unsalted butter
- 1 small onion, finely chopped
- 3 tablespoons flour
- 1 cup milk or 1 cup half-and-half
- 1 teaspoon instant chicken bouillon granules or 1 teaspoon bouillon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄4 teaspoon white pepper
- 2 (10 ounce) packages frozen chopped spinach, thawed
directions
- 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.
- 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.
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Reviews
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A must-try recipe for spinach lovers. Just so creamy and delicious. The only change I made was to add 4 cloves of minced garlic when the onions were about half cooked in step one. The chicken bouillon added heaps of flavour, and the nutmeg was a wonderful addition. This recipe is quick to make and, as a spinach lover, I'll be making it again. Just remembered, in the last few minutes of cooking, I also added a handful of baby spinach leaves that needed to be used. Thank you for posting this wonderfully flavoursome recipe!
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A perfect reproduction of one of my most-missed dishes! I added the suggested tweak of 3 cloves of minced garlic to the onions halfway through. I don't have chicken bullion, so I used heavy cream instead of milk and then whisked in chicken stock a splash at a time to thin the sauce to the perfect consistency. Finished it with a final knob of butter (I'm keto so all this extra fat is ok for me), and finally just a dash of cayenne, which added a hint of warmth at the end. SO d@mn good... and I'm hyper-critical of my own cooking!
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I have been making Berghoff’s creamed spinach for many years. Back in the 1970’s, I would have lunch weekly at the Berghoff’s “men’s 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!
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Tweaks
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SO good, and pretty much spot-on with how I remember it. I didn't have bullion, so I used heavy cream which made the initial sauce IMMEDIATELY too thick) and then whisked in chicken *stock* until it was the perfect consistency. It worked great (and i'm hyper-critical of my own cooking). Also, I threw in just a dash of cayenne pepper at the end, which added just a hint of warmth.
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I microwaved my frozen spinach first before adding it to this recipe, but only because I started out making another recipe for creamed spinach but changed my mind and used this one instead. Good thing, too. I didn't drain my spinach but had no issues with that. Tasty, creamy and most importantly, something nutritious that my little one will eat.
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin