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
Ingredients
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4
9 oz. bags baby spinach
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12
garlic cloves (thinly sliced)
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1
yellow onion (small dice)
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1/2
butter stick
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8 ounces
parmesan shredded
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3 tablespoons
flour
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1 1/2 cups
half & half
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2 cups
milk
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1/2 cup
sour cream
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1/2 teaspoon
red pepper flakes
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salt & pepper
Directions
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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.
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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.
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Add the sliced garlic cloves and pepper flakes, cook for a few minutes.
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Add the flour and stir until well combined.
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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.
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Add the cheese and whisk together. Now add the spinach and season with salt and pepper.
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Once the seasonings are adjusted turn off the flame and add in the sour cream. Enjoy!
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