Recipe by Hey Jude
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.
Top Review by bluemoon downunder
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!
- 59.14 ml unsalted butter
- 1 small onion, finely chopped
- 44.37 ml flour
- 236.59 ml milk or 236.59 ml half-and-half
- 4.92 ml instant chicken bouillon granules or 4.92 ml bouillon
- 2.46 ml salt
- 1.23 ml freshly grated nutmeg
- 1.23 ml white pepper
- 2 (566.99 g) package frozen chopped spinach, thawed
Directions See How It's Made
- 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.