Ingredients
Spinach
- 1 pound prewashed baby spinach
- Salt and freshly ground black pepper, to taste
Creamy Sauce
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 1 1/2 tablespoons all-purpose flour (or a keto-friendly flour)
- 1 cup half and half
- 1 container (5.2 ounce) Boursin cheese with garlic and herbs
- 1/4 teaspoon cayenne pepper (adjust to tolerance)
- Pinch ground nutmeg
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Prepare the spinach: Place the spinach in a colander and rinse it under cool running tap water to make it wet but not soaked.
- Wilt the spinach: Working in batches, place the wet spinach in a large nonstick skillet over medium-high heat. Cover the skillet to help the spinach wilt quickly. Stir as needed and add more spinach until all is wilted. Season with salt and freshly ground black pepper to taste.
- Drain the spinach: Transfer the wilted spinach back to the colander and gently press with the bottom of a ladle or measuring cup to remove excess water. Set aside.
- Start the sauce base: In the same skillet, melt the butter over medium heat. Add the finely chopped shallot, reduce heat to medium-low, and cook for 3-4 minutes until softened but not browned.
- Add garlic: Stir in the minced garlic and cook briefly for 10-15 seconds to release its aroma without burning.
- Incorporate the flour: Whisk in the flour and cook for 2 minutes, maintaining medium-low heat, making sure the flour doesn’t brown for a smooth base.
- Add half and half: Gradually pour in the half and half, whisking to combine. Bring the mixture to a gentle simmer over medium heat and cook for 1-2 minutes until it thickens slightly.
- Melt the cheeses: Add the Boursin cheese, breaking it up as it melts into the sauce, stirring until fully incorporated and creamy.
- Season the sauce: Stir in cayenne pepper, ground nutmeg, and freshly grated Parmesan cheese until the Parmesan melts fully into the sauce.
- Combine spinach and sauce: Return the wilted spinach to the skillet and stir until well combined with the creamy sauce. Adjust salt and pepper to taste.
- Serve: Serve the creamed spinach immediately as a side dish, or cool and transfer to a baking dish to reheat later.
Notes
- Pressing out excess water from the spinach is key to avoid a watery creamed spinach.
- Boursin cheese adds a flavorful garlic and herb note; substitute with cream cheese and extra garlic if unavailable.
- Adjust cayenne pepper to control spice level.
- Use keto-friendly flour if you’re following a low-carb diet.
- The dish can be prepared ahead and gently reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
