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4.5 stars. The taste is perfection, but this is a heavy vegetable side for us seniors. It took me 10 minutes to thicken the milk-roux mixture, so this dish required 20 minutes of whisking/stirring - quite a workout. Fact: we love steamed spinach, so we weren't completely won over to this method, as tasty as it was (all those extra calories...). Note: you can squeeze a lot of water out of thawed frozen spinach by lining a potato ricer (with small-holed plate) with cheesecloth, then storing the spinach overnight in the refrigerator, then pressing it again; or you could use a tofu press or a sushi mat. If you are trying to win someone over to spinach, this recipe might be the right lure. Thanks for sharing, Chocolatl, I imagine this dish was memorable for all who ate at Berghoff's. Made for 1~2~3 Hits tag game.

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KateL July 21, 2012

We enjoyed this alongside some grilled rib-eye steaks. I made as written except I used fresh baby spinach due to personal preference. It turned out really well. Made for 1-2-3 Hits.

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swissms March 06, 2011

Just as I remember from the dozens of times I went to the Berghoff in my teens and since. Utterly yummy.

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BarbryT April 07, 2010
Berghoff Restaurant Creamed Spinach