Creamed Spinach

Recipe from The Berghoff Family Cookbook by Carlyn Berghoff with Nancy Ross Ryan/Andrews McMeel, 2007.

Creamed Spinach

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    2 cups half-and-half 4 tablespoons (1/2 stick) unsalted butter
    1 cup milk 1/4 cup all-purpose flour
    1 1/2 teaspoons chicken base, or 1 cube chicken bouillon 3 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry (2 1/2 cups)
    1/2 teaspoon Tabasco sauce Salt and ground white pepper, if desired
    1/2 teaspoon ground nutmeg Ground nutmeg, for garnish
    1/4 teaspoon granulated garlic (see Note) Crisp, cooked, crumbled bacon, for garnish
    1/8 teaspoon celery salt


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    • 1

      In a medium-size saucepan, heat the half-and-half, milk, chicken base, Tabasco, and seasonings to a simmer. Remove from the heat and keep warm.

    • 2

      In another medium-size saucepan, heat the butter over medium heat. Add the flour and whisk well to combine. Cook this mixture for 2 to 3 minutes, stirring often. Slowly whisk the heated milk mixture into the butter mixture, a little at a time, whisking constantly until smooth. Bring the mixture to a simmer and cook for 5 minutes, stirring constantly, until it thickens. The sauce will be very thick.

    • 3

      Stir in the spinach and simmer for 5 minutes. Adjust seasonings. Serve while hot.

    • 4

      To serve: Place the hot creamed spinach in a bowl, sprinkled with an extra touch of ground nutmeg on top. Top each serving with 1 tablespoon of crisp, cooked, crumbled bacon, if desired.


    Granulated garlic is dried granular garlic, not the same as dried minced, dried chopped, or garlic powder. It has the best flavor of all the dried garlic products, in our opinion. Some supermarkets carry it in the gourmet spice section, and it’s available from spice shops.

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