Berghoff Creamed Spinach
Tuesday, Oct 27, 2009
One of the dishes that made Berghoff famous, Cramed Spinach was put on the menu around 1945 by our Swiss then- executive Chef Karl Hertenstein, and has been there ever since. Up until now, the recipe, although simple, has been our secert. We made everything "from scratch" in Berghoff's Kitchen- except the Creamed Spinach. Because spinach is so bulky when fresh and shrinks to almost nothing when cooked, we have always made our enormous daily quantity from frozen spinach. Frozen spinach is minimally processed: quickly blanched, drained of excess water, then flash frozen.