If you enjoy creamy and comforting side dishes, Berghoff Creamed Spinach is one to try. This Berghoff creamed spinach recipe comes from the well-known Berghoff restaurant in Chicago, where it has been a favorite for years. It features tender spinach mixed into a rich, seasoned cream sauce that feels both old-fashioned and satisfying. Thanks to the published ingredient list, it is now possible to make this restaurant-style dish at home. I have given below detailed step-by-step instructions to make this Berghoff creamed spinach recipe.
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Key Takeaways
- Rich and creamy side dish: Berghoff Creamed Spinach is known for its smooth, velvety texture. The buttery cream sauce coats every spinach leaf, creating a warm and satisfying bite in every spoonful.
- Easy ingredients: This dish uses simple, pantry-friendly ingredients like butter, milk, flour, and fresh or frozen spinach. A few basic seasonings bring out the flavor without making it complicated.
- Quick prep: You can make this dish from start to finish in about 30 minutes. It is perfect for weeknight dinners or when you need a classic side in a short amount of time.
- Classic roots: This Berghoff creamed spinach recipe is inspired by the Berghoff restaurant in Chicago, a place known for traditional German-American food. It brings that old-school charm right to your table.
- Customizable: You can easily adjust this Berghoff restaurant creamed spinach recipe to suit your taste. Add minced garlic for more depth, or use low-fat milk or half-and-half if you want a lighter version.
What is Berghoff Creamed Spinach?
Berghoff Creamed Spinach is a rich and creamy spinach side dish that comes from the well-known Berghoff restaurant in Chicago. It was often served with steaks and became a favorite over the years. This Berghoff restaurant creamed spinach recipe uses simple ingredients like butter, milk, chicken bouillon, nutmeg, and cooked spinach. What makes it special is the smooth, warm cream sauce and the hint of nutmeg that gives it a cozy, homemade taste. It is a classic comfort food that is easy to enjoy with almost any meal.
Flavor Variations to Try
Garlic Creamed Spinach
For extra flavor, add two to three minced garlic cloves. Sauté them along with the onion until soft. The garlic adds a rich, savory depth that pairs well with the creamy sauce.
Low-Fat Version
Use fresh spinach and lighter dairy to make a healthier version. Steam or boil the spinach, then drain it well. Make the sauce using low-fat milk or Greek yogurt instead of heavy cream. The result is still creamy but lighter and lower in calories.
Baked Creamed Spinach
After cooking the creamed spinach, transfer it to a baking dish. Sprinkle breadcrumbs and grated Parmesan on top. Bake at 350°F for 10 to 15 minutes until the top is golden and bubbly. This version adds a crispy layer for extra texture.
Berghoff Creamed Spinach Recipe
6
servings10
minutes20
minutes250
kcal30
minutesKeep the screen of your device on
Ingredients and Berghoff Creamed Spinach
1/4 cup Unsalted butte
Onion: 1 small, finely chopped
3 tablespoons Flour
1 cup Milk or half-and-half
1 teaspoon Chicken bouillon
1/2 teaspoon Salt
1/4 teaspoon Fresh nutmeg, grated
1/4 teaspoon White pepper
2 packages Frozen chopped spinach: (10 ounces each), thawed
Step-by-Step Instructions for Creamed Spinach
- Sauté the Onion: Place a medium skillet over medium heat and add the butter. Once it melts, add the chopped onion. Cook the onion for about five minutes, stirring often, until it turns soft and translucent. This step builds a flavorful base for the sauce.
- Stir in the Flour: Sprinkle the flour over the cooked onion and stir right away. Keep stirring for about one minute. This helps cook out the raw flour taste and prepares the mixture to thicken the sauce.
- Add the Milk: Slowly pour in the milk or half-and-half while whisking the mixture. Keep whisking gently as it heats up. After a few minutes, the sauce will start to bubble and thicken into a smooth, creamy texture.
- Season the Sauce: Stir in the chicken bouillon, salt, nutmeg, and white pepper. Mix well so the flavors are evenly spread through the sauce. Taste and adjust the seasoning if needed, adding a bit more salt or pepper if desired.
- Add the Spinach: Take the thawed spinach and squeeze out as much water as you can. You can use your hands or press it with a clean towel. Add the drained spinach to the skillet and stir until the leaves are fully coated in the creamy sauce.
- Finish and Adjust: Let the mixture cook for about five more minutes. This helps the spinach warm through and soak up the flavor of the sauce. If the sauce feels too thick, stir in a splash of milk. If it seems too thin, let it simmer a bit longer until it thickens up. Once it looks rich and creamy, it is ready to serve.
Recipe Video
Chef Tips
Do not skip draining the spinach
Once the spinach is thawed, make sure to remove as much water as possible. Press it firmly using your hands or wrap it in a clean kitchen towel and squeeze. If too much liquid remains, it can thin out the cream sauce and make it watery instead of rich.
Freshly grated nutmeg
If possible, grate whole nutmeg directly into the sauce. Freshly grated nutmeg has a warm, slightly sweet aroma that adds depth and richness. It makes a noticeable difference compared to using pre-ground nutmeg from a jar.
Serve hot
Berghoff Creamed Spinach tastes best right after cooking. The sauce is smooth and creamy when hot, but it will thicken as it sits. For the best texture and flavor, serve it right away while the sauce is still warm and silky.
Storage and Reheating
Fridge
Place any leftover creamed spinach in an airtight container and store it in the refrigerator. It will keep well for 3 to 4 days. As it cools, the sauce will thicken and firm up, which is completely normal.
Reheat
To reheat, warm the spinach gently on the stove over low heat. Stir often and add a small splash of milk if the sauce feels too thick. You can also use the microwave, heating in short bursts on low power and stirring in between to keep the sauce smooth.
Freezer
You can freeze creamed spinach for about 2–3 months. Let it cool completely, then pack it into a freezer-safe container or bag. Thaw overnight in the fridge and reheat gently with a little added milk.
Nutrition Breakdown
- Calories: 250 per serving.
- Fat: 15–20g (mostly from butter and milk).
- Protein: 8g (from dairy and spinach).
- Carbohydrates: 8g (including 3g fiber).
- Vitamins and Minerals: High in vitamin A, K, iron, and calcium.
- Sodium: Moderate; the bouillon adds salt, so adjust as needed.
Want More Comfort Food Recipes?
If you love cozy and satisfying dishes like Berghoff Creamed Spinach, there are plenty more comfort food favorites to try. Classic mac and cheese brings creamy, cheesy goodness that always hits the spot. Homestyle mashed potatoes are rich and buttery, making them the perfect side for any main dish.
For something hearty and slow-cooked, try a beef stew with tender meat and vegetables in a thick, flavorful sauce. And for a simple but tasty veggie side, parmesan-roasted Brussels sprouts come out crispy with a delicious cheesy crunch.
FAQs
What makes Berghoff creamed spinach different?
Berghoff creamed spinach stands out because of its smooth, rich sauce and a hint of nutmeg. It has roots in a classic Chicago restaurant and brings a cozy, old-fashioned flavor that many other versions skip.
Can I use frozen spinach?
Yes, you can use frozen spinach for this recipe. Just make sure to thaw it fully and squeeze out all the extra water before adding it to the sauce.
Is this the exact Berghoff recipe?
This recipe is inspired by the original version and uses the same core ingredients shared by the restaurant. It may not be identical in every detail, but it stays true to the flavor and texture.
Can I make this ahead of time?
Yes, you can make it a day ahead. Store it in the fridge and reheat gently before serving. Stir in a splash of milk if the sauce gets too thick.
Can I make it dairy-free?
Yes, you can make this recipe dairy-free. Use dairy-free butter and swap the milk or cream with a plant-based option. You can also use nutritional yeast or dairy-free cheese for extra flavor.
How do I prevent it from getting watery?
Make sure to squeeze all the moisture out of the spinach before adding it. This helps keep the sauce thick and creamy.
Can I use almond milk or soy milk?
Yes, both almond milk and soy milk can be used. Choose an unsweetened and plain variety for the best taste and texture.
What kind of cheese works best?
Grated Parmesan adds great flavor and works well in baked versions. You can also use cream cheese or a small amount of shredded mozzarella for extra creaminess.
