Berghoff's Creamed Spinach

"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."
photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA
photo by Sandi From CA photo by Sandi From CA
Ready In:




  • 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.

Questions & Replies

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  1. 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!
  2. A perfect reproduction of one of my most-missed dishes! I added the suggested tweak of 3 cloves of minced garlic to the onions halfway through. I don't have chicken bullion, so I used heavy cream instead of milk and then whisked in chicken stock a splash at a time to thin the sauce to the perfect consistency. Finished it with a final knob of butter (I'm keto so all this extra fat is ok for me), and finally just a dash of cayenne, which added a hint of warmth at the end. SO d@mn good... and I'm hyper-critical of my own cooking!
  3. I have been making Berghoff’s creamed spinach for many years. Back in the 1970’s, I would have lunch weekly at the Berghoff’s “men’s grill” in the restaurant basement. Great German sausages, smoked beef tongue, pork chops & sauerkraut ... all wonderful. I usually use either half & half or whipping cream (higher butterfat content) instead of milk in the recipe. I also slightly increase the amount of chicken bouillon & nutmeg. I remove virtually all of the water from the chopped spinach by pressing it through a colander. I serve the creamed spinach along with a beef rib roast for a special family holiday feast. The compliments are always effusive & much appreciated!
  4. Simple and tasty!
  5. Exactly what I was looking for, thanks for a great recipe!


  1. SO good, and pretty much spot-on with how I remember it. I didn't have bullion, so I used heavy cream which made the initial sauce IMMEDIATELY too thick) and then whisked in chicken *stock* until it was the perfect consistency. It worked great (and i'm hyper-critical of my own cooking). Also, I threw in just a dash of cayenne pepper at the end, which added just a hint of warmth.
  2. I microwaved my frozen spinach first before adding it to this recipe, but only because I started out making another recipe for creamed spinach but changed my mind and used this one instead. Good thing, too. I didn't drain my spinach but had no issues with that. Tasty, creamy and most importantly, something nutritious that my little one will eat.



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