Best 3 Berghoff Creamed Spinach Recipes

**Indulge in the Culinary Delights of Creamed Spinach: A Journey through Berghoff's Exquisite Recipes**

Creamed spinach, a classic dish that has graced dinner tables for generations, is a testament to the versatility and timeless appeal of culinary traditions. Originating in the kitchens of the renowned Berghoff Restaurant in Chicago, this delectable dish has captivated taste buds with its creamy texture, vibrant green hue, and harmonious blend of flavors. Join us on a culinary adventure as we explore the Berghoff's creamed spinach recipes, each offering a unique interpretation of this beloved dish. From the traditional to the contemporary, these recipes promise a gastronomic journey that will leave you craving for more. Whether you're a seasoned chef or a home cook seeking culinary inspiration, Berghoff's creamed spinach recipes will guide you through the steps to create a dish that is both visually stunning and supremely satisfying. So, prepare your palate for a delightful experience as we delve into the Berghoff's creamed spinach legacy, one recipe at a time.

Let's cook with our recipes!

BERGHOFF'S CREAMED SPINACH

Berghoff's Creamed Spinach image

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.

Provided by Hey Jude

Categories Spinach

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

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.

BERGHOFF RESTAURANT CREAMED SPINACH

Berghoff Restaurant Creamed Spinach image

From the Berghoff Family Cookbook. This recipe was secret until after the restaurant closed in 2006. It was the only dish in the restaurant that was not made completely from scratch--they always used frozen spinach.

Provided by Chocolatl

Categories Spinach

Time 25m

Yield 5 cups, 8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups half-and-half
1 cup milk
1 1/2 teaspoons chicken base
1/2 teaspoon Tabasco sauce
1/2 teaspoon ground nutmeg, plus more for garnish
1/4 teaspoon granulated garlic
1/8 teaspoon celery salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry (about 2 1/2 cups)
salt and white pepper, to taste (optional)
cooked crumbled bacon (to garnish) (optional)

Steps:

Place half-and-half, milk, chicken base, Tabasco sauce, nutmeg, garlic, and celery salt in a medium saucepan and heat just until simmering.
Remove from heat, but keep warm.
In a separate medium saucepan, heat butter over medium heat.
Whisk in flour.
Cook for 2-3 minutes, stirring often.
Slowly whisk warm milk mixture into butter mixture a little at a time, whisking constantly.
Simmer for 5 minutes, stirring constantly, until very thick.
Stir in spinach and simmer for 5 minutes.
Season with salt and ground white pepper if desired.
Garnish with bacon and additional nutmeg, if desired.

Nutrition Facts : Calories 195.3, Fat 14.5, SaturatedFat 8.8, Cholesterol 41.9, Sodium 125.2, Carbohydrate 11.6, Fiber 3.2, Sugar 0.8, Protein 7.2

BERGHOFF CREAMED SPINACH

Berghoff Creamed Spinach image

Number Of Ingredients 7

Ingredients

3 slices bacon, diced
2 tablespoons butter
1 1/2 tablespoons flour
1 cup half and half, scalded
1 large onion, diced, sauteed until soft, but not brown
1 pound cooked spinach, chopped fine
salt, pepper, and nutmeg to taste

Steps:

Sauté bacon in Dutch oven till crisp. Reduce heat to medium low and add butter. When melted, whisk in flour to make roux. Cook 2 minutes, stirring constantly. Mixture should be golden. Be sure not to overcook. Slowly add hot half-and-half, whisking constantly till sauce is smooth and thickened. Blend in remaining ingredients and heat through, adding salt, pepper, and nutmeg to taste. Note: May use frozen spinach, just thaw.

Nutrition Facts : Nutritional Facts Serves

Tips:

Use fresh spinach: Fresh spinach has a more vibrant flavor and color than frozen spinach.
Wash the spinach thoroughly: Spinach can contain grit and dirt, so be sure to wash it thoroughly before using.
Wilt the spinach: Wilting the spinach helps to remove excess moisture and makes it easier to blend.
Use a good quality cream: Heavy cream or whipping cream will give the creamed spinach a rich and creamy texture.
Season to taste: Add salt, pepper, and garlic powder to taste. You can also add other seasonings, such as nutmeg or paprika.
Serve immediately: Creamed spinach is best served immediately after it is made. If you need to make it ahead of time, store it in the refrigerator for up to 3 days.

Conclusion:

Creamed spinach is a classic side dish that is easy to make and always a crowd-pleaser. It is a great way to use up fresh spinach and it is also a good source of vitamins and minerals. With a few simple tips, you can make the best creamed spinach that you have ever tasted.