Berghoff Creamed Spinach is a classic side dish that brings rich, velvety flavor to any meal. Originating from the famous Berghoff Restaurant in Chicago, this recipe has become a beloved staple for its perfect balance of creamy texture and fresh spinach. It’s comfort food that feels both indulgent and wholesome.
We love how simple ingredients come together to create something truly special. Whether you’re serving it alongside steak, chicken, or as part of a holiday feast, this creamed spinach recipe never fails to impress. Let’s dive into making this timeless dish that’s sure to become a favorite in our kitchen.
Ingredients
To create the perfect Berghoff Creamed Spinach, it’s essential to gather fresh and quality ingredients. Below we break down the key components that deliver that signature rich and creamy flavor.
Fresh Spinach
- 2 pounds fresh spinach — thoroughly washed and roughly chopped
We recommend using fresh spinach to maximize flavor and texture. If fresh is unavailable, frozen spinach can work but drain well to avoid excess moisture.
Dairy Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter | 4 tablespoons | For richness and sautéing |
| Heavy cream | 1 cup | The base of the creamy texture |
| Whole milk | 1/2 cup | Balances heaviness |
| Cream cheese | 2 ounces | Adds smoothness and depth |
| Grated Parmesan cheese | 1/4 cup | For savory umami flavor |
These dairy-rich ingredients create the luscious, creamy body that defines this dish.
Seasonings and Spices
- 2 cloves garlic, minced — imparts aroma and depth
- Salt, to taste — enhances natural flavors
- Freshly ground black pepper, 1/4 teaspoon — for subtle heat
- Nutmeg, a pinch — adds warmth and complexity
Season thoughtfully to balance the creaminess and spinach freshness.
Optional Add-Ins
- Chopped onions (1/4 cup), sautéed — for a mild sweetness
- Crumbled bacon (2 strips), cooked — introduces smoky notes
- Red pepper flakes (a pinch) — if we want a touch of heat
- Fresh lemon juice (1 teaspoon) — to brighten the dish just before serving
Equipment Needed
To prepare the Berghoff Creamed Spinach Recipe perfectly, having the right equipment is essential. This ensures smooth preparation and allows us to achieve that signature creamy texture and rich flavor.
Essential Tools
- Large sauté pan or skillet — For cooking the spinach evenly without overcrowding.
- Large pot — To blanch the spinach briefly before sautéing.
- Colander or fine mesh strainer — To drain excess water from the spinach after blanching.
- Wooden spoon or heat-resistant spatula — To stir the spinach and cream mixture thoroughly.
- Measuring cups and spoons — For precise measurement of dairy ingredients and seasonings.
- Cheese grater — To grate fresh Parmesan cheese for optimal flavor and texture.
- Knife and cutting board — To finely chop any optional ingredients like garlic or onions.
- Whisk — To mix the cream cheese smoothly into the cream and milk before combining.
- Serving bowl or dish — For presenting the finished creamed spinach beautifully.
Equipment Table
| Tool | Purpose |
|---|---|
| Large sauté pan/skillet | Sauté spinach and mix ingredients |
| Large pot | Blanch spinach |
| Colander or strainer | Drain excess water |
| Wooden spoon/spatula | Stir ingredients |
| Measuring cups and spoons | Accurate ingredient measurement |
| Cheese grater | Grate Parmesan cheese |
| Knife and cutting board | Prep garlic, onions, or optional add-ins |
| Whisk | Blend cream cheese with dairy |
| Serving bowl/dish | Final presentation |
Using this equipment, we ensure that each step flows efficiently. The right tools help preserve the spinach’s vibrant color and delicate texture while perfectly blending the creamy sauce that defines this classic dish.
Prep Work
Getting started with Berghoff Creamed Spinach requires a few essential preparation steps to ensure the spinach remains vibrant and the creamy sauce develops perfectly. Let’s walk through the key tasks before we begin cooking.
Washing and Preparing Spinach
First, we take fresh spinach—preferably baby spinach for its tenderness—and thoroughly wash it under cold running water. This removes any dirt or grit trapped in the leaves. After washing, we use a salad spinner or pat the spinach dry with a clean kitchen towel to eliminate excess moisture. Proper drying is crucial to avoid watery creamed spinach and to help the sauce thicken properly.
Next, we trim any tough stems from the spinach. While baby spinach typically has tender stems, removing any thicker parts improves the texture and makes the dish uniformly creamy. Once trimmed, roughly chop the leaves if needed, depending on your preference for bite-sized pieces or whole leaf presentation.
Measuring Ingredients
Accurate measuring of ingredients is essential for replicating the rich and velvety Berghoff Creamed Spinach flavor. We recommend preparing all dairy, seasoning, and optional ingredients before cooking begins to streamline the process. Use measuring cups and spoons for precision, especially for:
| Ingredient | Measurement Example |
|---|---|
| Unsalted butter | 3 tablespoons |
| Heavy cream | ½ cup |
| Whole milk | ½ cup |
| Cream cheese | 4 ounces (softened) |
| Grated Parmesan cheese | ¼ cup |
| Garlic (minced) | 2 cloves |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Nutmeg | A pinch |
By organizing our ingredients this way, we reduce any last-minute scrambling and focus on cooking the dish smoothly and efficiently. Preparing optional add-ins like sautéed onions or crumbled bacon can also be done at this stage for a seamless cooking experience.
Directions
Let’s walk through the process of making Berghoff Creamed Spinach step-by-step to achieve that silky, rich, and flavorful side dish that complements any meal perfectly.
Cooking the Spinach
- Bring a large pot of salted water to a boil. The salt enhances the spinach’s natural flavor and helps maintain its vibrant color.
- Add the fresh baby spinach to the boiling water in batches if necessary, blanching each for 30 to 45 seconds until wilted but still bright green.
- Immediately transfer the blanched spinach to a colander and rinse under cold running water or plunge into an ice bath to stop the cooking process.
- Drain thoroughly, pressing out extra water with the back of a spoon or squeezing by hand; removing excess moisture is crucial for a creamy, not watery, sauce.
- Roughly chop the drained spinach and set aside.
Preparing the Cream Sauce
- Melt unsalted butter in a large sauté pan over medium heat.
- Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
- Whisk in cream cheese until smooth and fully melted to build the creamy base.
- Gradually add the heavy cream and whole milk while stirring continuously to blend smoothly.
- Incorporate grated Parmesan cheese and whisk until it melts completely adding richness and depth.
- Season with salt, freshly ground black pepper, and a pinch of nutmeg – these elevate the flavors distinctly.
- Optional: Stir in sautéed onions, crumbled bacon, or red pepper flakes at this stage for added texture and flavor layers.
| Step | Ingredient | Amount | Purpose |
|---|---|---|---|
| Butter melted | Unsalted butter | 2 tablespoons | Base for cream sauce |
| Garlic sautéed | Minced garlic | 1 clove | Aromatic flavor |
| Cream cheese melted | Cream cheese | 4 ounces | Adds creamy body |
| Dairy combined | Heavy cream + whole milk | 1 cup + ½ cup | Creamy texture and richness |
| Cheese incorporated | Grated Parmesan | ½ cup | Sharpness and depth |
| Seasoned | Salt, black pepper, nutmeg | To taste | Enhances flavors |
Combining Spinach and Cream Sauce
- Add the chopped spinach directly into the cream sauce pan.
- Gently fold the spinach into the sauce using a wooden spoon or spatula for even coating.
- Simmer over low heat for 3 to 5 minutes, stirring occasionally allowing the flavors to meld and the sauce to thicken to our desired consistency.
- Taste and adjust seasoning with additional salt, pepper, or a squeeze of fresh lemon juice for brightness.
- Serve immediately in a warm dish to showcase the luxuriously creamy texture and vibrant spinach color that define the classic Berghoff Creamed Spinach.
Serving Suggestions
Berghoff Creamed Spinach is a versatile side dish that pairs beautifully with a variety of main courses. Here are some of our top Serving Suggestions to elevate your meal experience:
Classic Pairings
- Steak: The rich and creamy texture of the creamed spinach complements the bold flavors of a grilled or pan-seared steak. Try serving it alongside a juicy ribeye or a tender filet mignon.
- Roast Chicken: The mild creaminess balances perfectly with herb-seasoned roast chicken, adding a luxurious touch to a comforting plate.
- Pork Chops: Thick-cut pork chops with a crispy sear find their ideal match in the velvety spinach sauce, enhancing every bite.
Elegant Accompaniments
- Seafood: Serve alongside pan-seared salmon, grilled shrimp, or baked cod to add a rich, creamy element that doesn’t overpower the delicate flavors.
- Vegetarian Mains: Pair with roasted portobello mushrooms, grilled eggplant, or stuffed peppers to add a decadent layer of flavor and texture.
Presentation Ideas
For an appealing table display, spoon the creamed spinach into a warm, shallow serving dish. Garnish with:
- A sprinkle of freshly grated Parmesan cheese
- A dash of cracked black pepper
- A drizzle of extra virgin olive oil or a few toasted pine nuts for crunch
- A twist of fresh lemon zest to brighten the presentation and taste
Portion Suggestions
Use the chart below to help plan the amount of Berghoff Creamed Spinach needed per number of guests:
| Number of Guests | Servings of Creamed Spinach (cups) | Notes |
|---|---|---|
| 2 | 1.5 | Ideal for a side with steak |
| 4 | 3 | Perfect for family dinners |
| 6 | 4.5 | Great for larger gatherings |
| 8 | 6 | Consider doubling recipe |
Tips for Serving Warm
- Keep the creamed spinach warm by covering it with foil and placing it in a low oven (around 200°F) for up to 20 minutes.
- Re-stir before serving to maintain its creamy texture without separating.
Storage and Reheating Tips
Proper storage and careful reheating are essential to preserve the rich, creamy texture and vibrant flavor of our Berghoff Creamed Spinach. Follow these guidelines to keep it fresh and delicious for later enjoyment.
Storage Instructions
- Allow the creamed spinach to cool completely at room temperature before storing.
- Transfer the cooled dish into an airtight container to prevent moisture loss and absorption of other odors.
- Store in the refrigerator at or below 40°F (4°C).
- Use within 3 to 4 days for optimal taste and food safety.
| Storage Tip | Details |
|---|---|
| Container | Airtight plastic or glass container |
| Temperature | Refrigerate at 40°F (4°C) or lower |
| Maximum Storage Time | 3–4 days |
| Freezing Option | Not recommended (texture changes) |
Reheating Instructions
To maintain the creamy consistency and prevent the sauce from separating during reheating, follow these steps carefully:
- Gradual Heat: Reheat on the stovetop over low to medium heat. This allows the cream sauce to warm evenly without curdling.
- Stir Regularly: Use a wooden spoon or heat-resistant spatula to stir frequently. This prevents the sauce from sticking or burning on the bottom.
- Add Liquid if Needed: If the creamed spinach seems too thick or dry, add a splash of whole milk or heavy cream during reheating to restore the silky texture.
- Avoid Microwave Overheating: If reheating in the microwave, heat in short 30-second bursts, stirring between each burst to avoid hotspots and sauce separation.
- Bring to Serving Temperature: Heat until the dish is warmed through to approximately 165°F (74°C).
Quick Reference Heating Guide
| Method | Heat Setting | Duration | Key Tips |
|---|---|---|---|
| Stovetop | Low to Medium | 5–7 minutes | Stir frequently, add cream if dry |
| Microwave | Medium Power | 1–2 minutes total | Heat in 30-second increments, stir |
“Reheating slowly and stirring often are critical to preserving the signature Berghoff Creamed Spinach richness and smooth texture.“
Following these Storage and Reheating Tips ensures we enjoy every creamy bite of our Berghoff Creamed Spinach as if it were freshly made.
Conclusion
Berghoff Creamed Spinach is a timeless dish that brings comfort and elegance to any table. Its creamy texture and rich flavor make it a standout side that pairs beautifully with a wide range of meals.
With the right ingredients and preparation techniques, we can easily recreate this classic at home. Whether for a special occasion or a simple weeknight dinner, it’s sure to impress and satisfy every time.
Frequently Asked Questions
What is Berghoff Creamed Spinach?
Berghoff Creamed Spinach is a classic, rich, and creamy side dish originating from Chicago’s Berghoff Restaurant. It’s made with fresh spinach combined with dairy like butter, heavy cream, and Parmesan, seasoned for a flavorful and smooth texture that pairs well with many main dishes.
What ingredients are used in Berghoff Creamed Spinach?
Key ingredients include fresh spinach, unsalted butter, heavy cream, whole milk, cream cheese, grated Parmesan, garlic, salt, black pepper, and nutmeg. Optional additions like sautéed onions, bacon, red pepper flakes, and lemon juice can enhance flavor.
What equipment do I need to make this dish?
You’ll need a large sauté pan or skillet, a pot for blanching spinach, a colander or fine mesh strainer for draining, a wooden spoon or spatula, measuring tools, a cheese grater, knife and cutting board, a whisk, and a serving bowl.
How do I prepare the spinach before cooking?
Wash fresh baby spinach thoroughly, dry it well, trim any tough stems, and roughly chop the leaves. This prep prevents wateriness and improves texture, ensuring the creamed spinach turns out smooth and vibrant.
What is the basic cooking process for Berghoff Creamed Spinach?
Blanch the spinach in salted boiling water, then drain and rinse it. Make the cream sauce by melting butter, sautéing garlic, and whisking in cream cheese, heavy cream, milk, and Parmesan. Fold in chopped spinach, simmer briefly, then season to taste.
What dishes pair well with Berghoff Creamed Spinach?
It pairs beautifully with steak, roast chicken, pork chops, seafood, and vegetarian mains. Its rich and creamy texture complements a wide range of meals, making it a versatile side for casual or elegant dining.
How should I store leftover creamed spinach?
Allow it to cool completely, then store in an airtight container in the refrigerator. Use within 3 to 4 days to maintain freshness and flavor.
What is the best way to reheat Berghoff Creamed Spinach?
Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of milk or cream if the sauce thickens too much to keep it creamy and smooth.
Can I customize the recipe with extra flavors?
Yes, optional ingredients like sautéed onions, crumbled bacon, red pepper flakes, and fresh lemon juice can be added to create extra depth and brightness in flavor.
How do I keep the dish warm before serving?
Keep the creamed spinach warm over low heat or in a covered dish on a warming tray, stirring occasionally to maintain a smooth texture without overcooking.