Berghoff Restaurant Creamed Spinach Recipes

CREAMED SPINACH BERGHOFF--CHICAGO

Steps:

• In a saucepan of boiling salted water, blanch 1# spinach for one minute.
• Drain it in a colander and refresh it under cold running water.
• Squeeze the spinach well and with a stainless steel knife, chop it fine.
• In a small skillet, cook 1 onion, minced, in 2 T unsalted butter, over moderately low heat, stirring, for 5 minutes or until it is softened.
• In a heavy saucepan, cook 3 slices of bacon, minced, over moderately low heat, until they are crispy.
• Add 2 T flour to the bacon and cook the roux, stirring, for 3 minutes.
• Add 1 C scalded half and half cream in a stream, whisking.
• Whisk the mixture until it is smooth and simmer it for 10 minutes.
• Stir in spinach, the onion and freshly grated netmeg and salt to taste.
• Transfer to a heated serving dish.

BERGHOFF'S CREAMED SPINACH

Steps:

• 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.

CREAMED SPINACH

Steps:

• Coat a large, straight-sided saute pan with olive oil and heat over medium heat. Add the spinach, cover and saute until gently wilted. Remove the spinach from the pan to a colander set inside a bowl to let the spinach drain and cool.
• Remove any liquid from the bottom of the saute pan and coat lightly with olive oil. Heat the oil over medium heat, add the onions, and season with salt, to taste. Saute the onions until they are translucent and very aromatic, about 5 to 7 minutes. Add the garlic and saute for 2 to 3 more minutes. Add the butter, and when melted stir in the flour. Cook until it is the texture of wet sand, about 5 to 6 minutes. Whisk in the milk, cayenne pepper and Parmigiano. Taste for seasoning and season with salt, if needed, (it will). Bring the milk to a boil, then reduce the heat and simmer for 5 to 6 minutes, stirring occasionally, so the milk doesn t scorch on the bottom.
• Add in the reserved spinach and stir to combine. Taste and adjust the seasoning, if needed. Transfer to a serving bowl and serve.

BERGHOFF CREAMED SPINACH

Steps:

• Sauté bacon in Dutch oven till crisp. Reduce heat to medium low and add butter. When melted, whisk in flour to make roux. Cook 2 minutes, stirring constantly. Mixture should be golden. Be sure not to overcook. Slowly add hot half-and-half, whisking constantly till sauce is smooth and thickened. Blend in remaining ingredients and heat through, adding salt, pepper, and nutmeg to taste. Note: May use frozen spinach, just thaw.

GARLICKY CREAMED SPINACH RECIPE BY TASTY

Steps:

• Melt the butter in a large pan over medium heat. Add the shallot and cook until softened, 3 to 4 minutes. Add the garlic and cook for 1 to 2 minutes, until fragrant. Season with salt.
• Add the spinach, season with salt, and sauté until wilted, 3 minutes. Transfer to a strainer to drain any excess water.
• Return the spinach to the pan and sprinkle with the flour. Cook for 1 minute, until the flour is lightly browned.
• . Add the heavy cream, cream cheese, and Parmesan cheese. Cook until fully incorporated and thickened, stirring often, 3 to 5 minutes. Season with salt to taste.
• Transfer to a serving bowl and top with more Parmesan cheese. Serve warm.
• Enjoy!