Best 5 Berghoffs 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:

• Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
• Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.

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!