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Nutrition Facts

Serving Size 1 (161g)

Recipe makes 6 servings

Calories 143
Calories from Fat 89 (62%)
Amount Per Serving %DV
Total Fat 10.0g 15%
Saturated Fat 6.1g 30%
Monounsaturated Fat 2.4g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 26mg 8%
Sodium 290mg 12%
Potassium 437mg 12%
Total Carbohydrate 10.3g 3%
Dietary Fiber 3.2g 12%
Sugars 1.4g
Protein 5.7g 11%

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Berghoff's Creamed Spinach

Recipe #158490 | 30 min | 15 min prep | add private note
Hey Jude

By: Hey Jude
Mar 3, 2006

The famous Berghoff's restaurant, in Chicago, closed it's doors this past week after 107 years in business. Their recipes were a closely guarded secret but they did share the ingredient list for their famed creamed spinach. The Chicago Tribune food editors played around with the list and came up with this recipe, which tastes exactly like the spinach at the restaurant.

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    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.
  2. 2
    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.

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Featured Reviews for This Recipe

From: Paulinka

On Jul 3, 2009

I used 'I Can't Believe it's not Butter' because I didn't have any real butter on hand, and it still came out great!

0 people found this review helpful

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  • From: Stacey in Toledo

    On Mar 16, 2009

    Very easy - very good. I will make often but will spice it up some for our tastes - perhaps some garlic or more onion...good stuff!

    0 people found this review helpful

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    From: bluemoon downunder

    On Mar 21, 2006

    A must-try recipe for spinach lovers. Just so creamy and delicious. The only change I made was to add 4 cloves of minced garlic when the onions were about half cooked in step one. The chicken bouillon added heaps of flavour, and the nutmeg was a wonderful addition. This recipe is quick to make and, as a spinach lover, I'll be making it again. Just remembered, in the last few minutes of cooking, I also added a handful of baby spinach leaves that needed to be used. Thank you for posting this wonderfully flavoursome recipe!

    2 people found this review helpful

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  • From: Cookin' in NJ

    On Jan 10, 2009

    Wow this was really good and easy to make!! Thanks for sharing!

    1 person found this review helpful

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  • Read all 10 reviews

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