Creamy Spinach with Garlic and Onion

Clinton Kelly's Creamed Spinach

  • Salt and freshly cracked black pepper
  • 2 pounds Fresh Spinach
  • 1 cup Whole Milk
  • 1 cup Heavy Cream
  • 1 medium Onion (finely chopped)
  • 1/2 cup Butter (1 stick)
  • 1 minced Garlic Clove
  • 1/2 cup Flour
  • 1/2 teaspoon freshly grated Nutmeg
  • 2 dashes Hot Sauce
step-by-step directions
step-by-step directions
  • Bring a large pot of water to the boil. Season generously with salt. Blanch the spinach for about 1-2 minutes, or until tender. Place in a fine mesh strainer, pressing to release all the liquid. Chop the spinach and set aside.
  • In a sauce pan, heat milk and cream until it's hot, but not boiling.
  • In a separate saucepan, saute the onion in butter until translucent. Season with salt and pepper. Add the garlic and continue sauteing one more minute. Add the flour and whisk until the roux is light golden in color. Slowly whisk in the warmed milk and cream. When fully incorporated, add the nutmeg, hot sauce, spinach and salt and pepper to taste.

Watch how its made

Watch Video

Clinton Kelly's Creamed Spinach

comments ()
4.0 stars based on 1 reviews
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.