Make Ahead

Creamy GarlicĀ Spinach

January  2, 2011
1 Ratings
  • Serves 15-18
Author Notes

It was my turn to make a green vegeatble dish for Thanksgiving this year and I have always wanted to make this for a crowd. This is so rich and decadently delicious. Not a healthy choice, but it really hits the spot. The garlic and sour cream really make the dish. —ADRIENE

What You'll Need
  • 4
    9 oz. bags baby spinach

  • 12 garlic cloves (thinly sliced)
  • 1 yellow onion (small dice)
  • 1/2 butter stick
  • 8 ounces parmesan shredded
  • 3 tablespoons flour
  • 1 1/2 cups half & half
  • 2 cups milk
  • 1/2 cup sour cream
  • 1/2 teaspoon red pepper flakes
  • salt & pepper
  1. Bring a large pot of salted water up to a boil. Blanch the spinach in at least 4 batches and shock in ice water. Drain and squeeze out all of the excess water.
  2. Get a large pot on the stove and melt the butter on medium heat. Add in the diced onion and cook for 15 minutes, until caramelized.
  3. Add the sliced garlic cloves and pepper flakes, cook for a few minutes.
  4. Add the flour and stir until well combined.
  5. Slowly whisk in the milk and half and half. Keep flames low and continue to whisk until it thickens up and comes to a boil.
  6. Add the cheese and whisk together. Now add the spinach and season with salt and pepper.
  7. Once the seasonings are adjusted turn off the flame and add in the sour cream. Enjoy!

See what other Food52ers are saying.

2 Reviews

Justin P. April 3, 2020
So easy, So fast, But most importantly-SO GOOD!
Justin P. April 3, 2020
So easy, so fast! But most importantly-SO GOOD!