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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
- 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
- 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.
- 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.
- Add the sliced garlic cloves and pepper flakes, cook for a few minutes.
- Add the flour and stir until well combined.
- 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.
- Add the cheese and whisk together. Now add the spinach and season with salt and pepper.
- Once the seasonings are adjusted turn off the flame and add in the sour cream. Enjoy!