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Roasted Garlic Creamed Spinach


  • 1 large head garlic, top trimmed to expose the cloves

  • Extra virgin olive oil (EVOO), for drizzling

  • Salt

  • 1 cup half-and-half

  • White pepper, to taste

  • Freshly grated nutmeg, to taste

  • 2 tablespoons butter

  • 1 round tablespoon flour

  • 2 boxes chopped organic spinach (10 ounces each box), defrosted and wrung dry in a clean kitchen towel


Pre-heat the oven to 425°F. Drizzle the garlic with EVOO and season with a little salt. Wrap tightly in foil and roast the garlic until soft, 45 minutes. Let cool to handle.

Combine the garlic, half-and-half, salt, white pepper and a little nutmeg in a blender and puree. Adjust the seasoning, to taste. In medium size skillet over medium heat, melt the butter and whisk in the flour. Cook for 1 minute, add the half-and-half mixture and bring to a bubble. Separate the spinach with your fingertips as you add it to the sauce. Simmer at a low bubble to thicken, 20-25 minutes.