Creamed Spinach Berghoff Chicago
Indulge in the timeless elegance of Creamed Spinach Berghoff Chicago, a luxurious side dish inspired by the classic served at the iconic Berghoff restaurant. This recipe combines tender, blanched spinach with a velvety sauce made from a rich blend of butter, milk, heavy cream, and Parmesan cheese. A hint of nutmeg and finely minced onion and garlic elevate the flavor profile, creating a perfectly balanced dish that's both comforting and gourmet. With just 30 minutes from prep to table, this creamy spinach pairs wonderfully with steaks, roasts, or holiday dinners. Perfectly seasoned and irresistibly creamy, it’s the perfect way to bring a touch of Chicago’s culinary history to your home table.
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Recipe Information
Ingredients
- 16 oz fresh spinach
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 0.25 cups yellow onion, finely minced
- 2 cloves garlic, finely minced
- 0.25 cups grated Parmesan cheese
- 0.125 tsp ground nutmeg
- 0.5 tsp salt
- 0.25 tsp ground black pepper
Instructions
Wash the fresh spinach thoroughly under cold water, then blanch it in a large pot of boiling water for 1-2 minutes until wilted. Drain and immediately transfer the spinach to a bowl of ice water to stop the cooking process. Squeeze out excess water and chop finely. Set aside.
In a large skillet or saucepan, melt the unsalted butter over medium heat. Add the minced onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
Sprinkle the all-purpose flour over the onion and garlic mixture. Stir continuously for 1-2 minutes to create a roux, ensuring no lumps remain.
Gradually pour in the whole milk while whisking constantly. Once the milk is incorporated, add the heavy cream and continue whisking until the mixture is smooth and begins to thicken, about 3-4 minutes.
Reduce the heat to low and stir in the grated Parmesan cheese, ground nutmeg, salt, and black pepper. Mix well until the cheese is melted and the sauce is creamy and smooth.
Add the chopped spinach to the sauce, stirring to coat the spinach evenly. Cook for another 3-4 minutes on low heat until the spinach is heated through and the flavors are well blended.
Taste and adjust the seasoning with additional salt or pepper if desired.
Serve the creamed spinach hot as a side dish, garnished with extra grated Parmesan if preferred.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 34% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 465 mg | 20% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.9 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 273 mg | 21% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 148 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
