by ADRIENE
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my 22 recipes »
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4 - 9 oz. bags baby spinach Ask a question about this ingredient
12 garlic cloves (thinly sliced) Ask a question about this ingredient
1 yellow onion (small dice) Ask a question about this ingredient
1/2 butter stick Ask a question about this ingredient
8 ounces parmesan shredded Ask a question about this ingredient
3 tablespoons flour Ask a question about this ingredient
1 1/2 cup half & half Ask a question about this ingredient
2 cups milk Ask a question about this ingredient
1/2 cup sour cream Ask a question about this ingredient
1/2 teaspoon red pepper flakes Ask a question about this ingredient
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.
Ask a question about this stepGet 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.
Ask a question about this stepAdd the sliced garlic cloves and pepper flakes, cook for a few minutes.
Ask a question about this stepAdd the flour and stir until well combined.
Ask a question about this stepSlowly whisk in the milk and half and half. Keep flames low and continue to whisk until it thickens up and comes to a boil.
Ask a question about this stepAdd the cheese and whisk together. Now add the spinach and season with salt and pepper.
Ask a question about this stepOnce the seasonings are adjusted turn off the flame and add in the sour cream. Enjoy!
Ask a question about this step
Rick Field is the founder of the pickle company Rick's Picks.
