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Clinton Kelly's Creamed Spinach

Thanksgiving Creamed Spinach Clinton Kelly
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Creamy Spinach with Garlic and Onion
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by : Clinton Kelly
Adjust the amount of hot sauce depending on how spicy you want your greens. If you prefer a milder taste, stick with 2 dashes -- it will contrast the milk and cream without adding too much heat.
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things you'll need.
ingredients
  • 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
kitchenware
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients Salt and freshly cracked black pepper
    2 pounds Fresh Spinach
    instructions 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.
  • step 2
    ingredients 1 cup Whole Milk
    1 cup Heavy Cream
    instructions In a sauce pan, heat milk and cream until it's hot, but not boiling.
  • step 3
    ingredients 1 medium Onion (finely chopped)
    1/2 cup Butter (1 stick)
    Salt and freshly cracked black pepper
    1 minced Garlic Clove
    1/2 cup Flour
    1/2 teaspoon freshly grated Nutmeg
    2 dashes Hot Sauce
    instructions 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.
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