Classic Chicago-Style Creamed Spinach
Inspired by the culinary legacy of Berghoff's, a cherished restaurant in Chicago that served its patrons for over a century, this Classic Chicago-Style Creamed Spinach is a creamy, dreamy side dish that captures the essence of the city's rich gastronomic history. This recipe features perfectly sautéed onions blended into a lush cream sauce that envelopes tender spinach, resulting in a dish that is both comforting and sophisticated. Ideal for serving alongside roasted meats or as a standout dish at holiday dinners, this creamed spinach brings warmth and elegance to your table, honoring the flavors that made Berghoff’s a beloved dining destination.
6
Servings
133
Calories
9
Ingredients
Ingredients
Unsalted butter
1/4 cup (Melted)
Small onion
1 (Finely chopped)
All-purpose flour
3 tablespoons (None)
Milk or half-and-half
1 cup (None)
Instant chicken bouillon granules
1 teaspoon (None)
Salt
1/2 teaspoon (None)
Freshly grated nutmeg
1/4 teaspoon (None)
White pepper
1/4 teaspoon (None)
Frozen chopped spinach
2 (10 ounce) packages (Thawed and squeezed to remove excess moisture)
Instructions
1
In a medium skillet, melt the unsalted butter over medium heat. Once melted, add the finely chopped onion and cook until the onion is tender and translucent, about 5-6 minutes.
2
Sprinkle the flour over the cooked onions and stir continuously for about 1 minute to remove the raw flour taste.
3
Gradually whisk in the milk (or half-and-half) to the skillet, stirring constantly. Cook the mixture, stirring often, until it comes to a gentle boil and thickens to a creamy consistency.
4
Once thickened, reduce the heat and stir in the chicken bouillon granules, salt, freshly grated nutmeg, and white pepper, ensuring everything is well combined.
5
Take the thawed spinach and squeeze it gently to remove any excess moisture. Add the spinach to the creamy sauce mixture and stir until the spinach is fully coated.
6
Continue to cook the creamed spinach for an additional 5 minutes, allowing the flavors to meld together and the spinach to absorb some of the creamy sauce.
7
Remove from heat and serve hot as a delightful side dish.
Nutrition Information
9g
Fat
9g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Chicago-Style Creamed Spinach?
It is a creamy side dish inspired by the culinary legacy of Berghoff's, a historic restaurant in Chicago known for its rich gastronomic history.
How many servings does this recipe yield?
This recipe makes 6 servings.
What are the primary ingredients for the cream sauce?
The sauce is made from unsalted butter, finely chopped onion, all-purpose flour, and milk or half-and-half.
What kind of spinach should be used for this recipe?
The recipe calls for two 10-ounce packages of frozen chopped spinach.
How do I prepare the frozen spinach before adding it to the sauce?
The spinach should be thawed and then squeezed gently to remove any excess moisture.
How long should I cook the onions?
Sauté the finely chopped onions in butter for about 5-6 minutes until they are tender and translucent.
What seasonings are used in this creamed spinach recipe?
The dish is seasoned with instant chicken bouillon granules, salt, freshly grated nutmeg, and white pepper.
Can I use half-and-half instead of milk?
Yes, you can use either milk or half-and-half depending on your preference for richness.
What is the purpose of the flour in the recipe?
The flour is sprinkled over the cooked onions to create a roux, which thickens the sauce when the milk is added.
How many calories are in one serving?
Each serving contains approximately 133 calories.
What is the fat content of this dish?
There are 9 grams of fat per serving.
Is this recipe considered vegetarian?
While it is tagged as vegetarian, it contains chicken bouillon granules; to make it strictly vegetarian, use a vegetable bouillon substitute.
How do I prevent lumps in the cream sauce?
Gradually whisk in the milk or half-and-half while stirring constantly to ensure a smooth, creamy consistency.
Why is white pepper used instead of black pepper?
White pepper is typically used in cream sauces to provide seasoning without adding visible black specks, maintaining a clean look.
How long does the final mixture need to cook?
After adding the spinach, continue to cook the mixture for an additional 5 minutes to allow flavors to meld.
What heat setting should I use to melt the butter?
Melt the unsalted butter over medium heat.
How many carbohydrates are in each serving?
Each serving contains 9 grams of carbohydrates.
How much protein does this side dish provide?
Each serving provides 4 grams of protein.
What inspired this specific recipe?
It was inspired by the culinary history of the Berghoff restaurant in Chicago.
How much butter is required for the recipe?
The recipe calls for 1/4 cup of unsalted butter.
What amount of flour should I use?
Use 3 tablespoons of all-purpose flour.
How much nutmeg is added to the dish?
The recipe specifies 1/4 teaspoon of freshly grated nutmeg.
What is the amount of milk or half-and-half needed?
You will need 1 cup of milk or half-and-half.
Should the onions be chopped finely or coarsely?
The onions should be finely chopped.
What are some recommended pairings for this dish?
It is ideal for serving alongside roasted meats or as part of a holiday dinner menu.
How much chicken bouillon should be added?
Add 1 teaspoon of instant chicken bouillon granules.
What is the cooking time for the flour-onion mixture?
Stir the flour with the onions for about 1 minute before adding the liquid.
What tags are associated with this recipe?
Tags include side dish, comfort food, Chicago cuisine, and holiday dishes.
How do I know when the sauce is ready for the spinach?
The sauce is ready once it has come to a gentle boil and thickened to a creamy consistency.
Is the spinach added to the sauce frozen or thawed?
The spinach must be thawed and squeezed dry before being added to the sauce.