Creamed Spinach

comments (5) February 12th, 2008

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Add Boursin to a skillet of hot scallions and butter for a smooth and delicious sauce for Creamed Spinach.
Click To Enlarge Photo: Boyd Hagen

3 lb. spinach
1-1/2 tbsp. unsalted butter
6 scallions, trimmed and minced
One 5.2-oz. package of garlic-and-herb Boursin cheese
2 tbsp. light cream
1/4 tsp. ground nutmeg
Salt and freshly ground pepper

6 servings

Wash and stem the spinach. Melt the butter in a medium-size skillet over medium heat. Add the scallions and sauté until softened, 2 to 3 min. Crumble the Boursin into small chunks and add to the skillet. Reduce heat, and stir constantly until the cheese is melted and smooth. Keep warm over low heat.

Place a steamer in a large dry pot, and add the spinach. Steam the spinach over medium-high heat until it has collapsed, 3 to 4 min. Remove the spinach and chop it fine, or use a food processor to create a coarse purée. Add the spinach to the melted cheese in the skillet, stirring to combine well. Raise the heat to warm the mixture, and add the cream to thin it slightly. Season with nutmeg, salt, and pepper to taste.

Recipe by Sarah Leah Chase
April 1997
from issue #8

posted in: spinach, side dish

Comments (5)

scarletpit writes: Full marks to your recipe mate
Posted: 12:36 am on September 7th
conorwilliams writes: Best of the best
Posted: 4:40 am on May 13th
jackmorris21 writes: Delicious
Posted: 4:38 am on March 28th
louisecooper writes: Thanks for sharing it
Posted: 3:51 am on February 19th
taylorhenderson writes: I tried your recipe and it was really awesome friends like it so much.
Posted: 6:09 am on October 30th
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