Creamed Spinach, ala Berghoff’s

Creamed Spinach ala Berghoff's

The Berghoff Restaurant is a well-known Chicago landmark. First opened in 1898, the Berghoff is famous for great German-American food, their own signature beer (along with Chicago liquor license #1, obtained after prohibition was repealed) and the impossible-to-miss big neon sign in front at 17 West Adams Street, near the center of Chicago’s Loop.

Creamed spinach is one of their most beloved dishes, and one day I had a major Berghoff-creamed-spinach-jones — I found several recipes that claimed to be the original, or better than the original, and this is my easy (vegetarian) version which tastes just like the real deal. The truly authentic original recipe is in the Berghoff cookbook.

Makes 6 servings.

• Butter - 1/4 cup
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Flour - 3 tblsp.
• Milk - 2 cups
• Salt - 1/2 tsp.
• Nutmeg - 1/4 tsp.
• Pepper to taste
• Spinach, 2 10-oz. frozen boxes, thawed

1. Melt butter in a large skillet or pan. Add onions and garlic and cook until soft, about 5 minutes.
2. Stir in the flour and cook 1 minute, stirring constantly.
3. Add milk and whisk immediately, stirring frequently until sauce boils and begins to thicken (a few minutes after boiling.)
4. Add salt, nutmeg and pepper.
5. Squeeze thawed spinach to remove as much liquid as possible. Add to the thickening cream sauce and blend thoroughly.
6. Continue cooking for another 5-10 minutes, stirring occasionally.

Serving Ideas/Comments:

• Can be made ahead;  put in a casserole dish and warm it in an oven.
• Fresh spinach can be used: Chop and saute 20 oz. in a fry pan with 2 tblsp butter or oil, until spinach is soft and dark green.

Tags: Chicago, spinach, Vegetarian