Berghoff's Creamed Spinach
Ready In: 30 mins
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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