Creamed Spinach Berghoff Chicago Recipe

Verified Recipe

Time: 30 minutes



  1. spinach
  2. onion
  3. unsalted butter
  4. bacon
  5. flour
  6. half-and-half cream
  7. nutmeg
  8. salt


  1. in a saucepan of boiling salted water , blanch 1# spinach for one minute
  2. drain it in a colander and refresh it under cold running water
  3. squeeze the spinach well and with a stainless steel knife , chop it fine
  4. 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
  5. in a heavy saucepan , cook 3 slices of bacon , minced , over moderately low heat , until they are crispy
  6. add 2 t flour to the bacon and cook the roux , stirring , for 3 minutes
  7. add 1 c scalded half and half cream in a stream , whisking
  8. whisk the mixture until it is smooth and simmer it for 10 minutes
  9. stir in spinach , the onion and freshly grated netmeg and salt to taste
  10. transfer to a heated serving dish

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