Berghoff'S Creamed Spinach

9 ingredients
2 steps

Ingredients

  • 1/4 cup unsalted butter
  • 1 small onion, finely chopped
  • 3 tablespoons flour
  • 1 cup milk or 1 cup half-and-half
  • 1 teaspoon instant chicken bouillon granules or 1 teaspoon bouillon
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon white pepper
  • 2 (10 ounce) packages frozen chopped spinach, thawed

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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