Creamed Spinach Berghoff--Chicago
photo by Lorrie in Montreal
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb spinach, trimmed and well-washed
- 1 onion, minced
- 2 tablespoons unsalted butter
- 3 slices bacon, minced
- 2 tablespoons flour
- 1 cup half-and-half cream, scalded
- 1⁄8 - 1⁄4 teaspoon nutmeg, freshly grated, to taste
- salt
directions
- In a saucepan of boiling salted water, blanch 1# spinach for one minute.
- Drain it in a colander and refresh it under cold running water.
- Squeeze the spinach well and with a stainless steel knife, chop it fine.
- In a small skillet, cook 1 onion, minced, in 2 T unsalted butter, over moderately low heat, stirring, for 5 minutes or until it is softened.
- In a heavy saucepan, cook 3 slices of bacon, minced, over moderately low heat, until they are crispy.
- Add 2 T flour to the bacon and cook the roux, stirring, for 3 minutes.
- Add 1 C scalded half and half cream in a stream, whisking.
- Whisk the mixture until it is smooth and simmer it for 10 minutes.
- Stir in spinach, the onion and freshly grated netmeg and salt to taste.
- Transfer to a heated serving dish.
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Reviews
-
Wow!! What a dish!! A lot of chopping involved using fresh spinach (it would take me longer to try to find my food processor than chop it by hand) but totally worth the work. Hubby wants me to make this again real soon. I also liked one reviewer's idea of using this as a layer in lasagna, sort of like a spinach bechamel. This recipe's a keeper!! Thanks.
-
This turned out delicious, but the sauce was a little thick, not saucy the way I remember it. The Berghoff was the first restaurant I ate at in Chicago, as a preteen visiting for the summer. I have loved creamed spinach since then, and the Berghoff's version is the best. Next time I will add more cream. Be sure to use freshly grated nutmeg - it makes such a difference.
RECIPE SUBMITTED BY
BarbryT
Seattle, WA
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