Creamed Spinach

If you would have told me 10 years ago I’ve voluntarily make creamed spinach and like it, I’d have laughed at you for a really long time.

It took me until my early twenties to even eat spinach leaves and cooked spinach was still completely out of the question. I had it a few times, sauteed with olive oil and garlic but didn’t think it was any better than “barely tolerable”.

So what made me decide to make a creamed spinach recipe? I honestly have no idea. Sometimes I randomly go on the hunt for new side dishes and for some reason this one caught my eye. Maybe it was the cheese that sold me on it, but I figured it was worth a shot.

Creamed Spinach 
Source: Skinnytaste
Servings: 8
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    • 2 tsp. unsalted butter
    • 2 large shallots, minced
    • 1 garlic clove, minced
    • 2 tbsp. flour
    • 1 1/2 cups milk (fat-free)
    • 2 tbsp. shredded Parmesan cheese
    • 1/4 tsp. pepper
    • 1/4 tsp. nutmeg
    • 4.4 oz. Light Boursin cheese (your choice in flavor)
    • 16 oz. frozen chopped spinach, thawed and drained 

1. Melt the butter in a large skillet over medium heat. Add the shallots and garlic and cook for 4-5 minutes.
2. Whisk in the flour until combined, then slowly pour in the milk while whisking constantly.
3. Stir in the Parmesan, pepper, nutmeg, and Boursin cheese until smooth.
4. Stir in the spinach until combined.
5. Serve hot, seasoning with salt and pepper to taste.

The cheese is definitely a game-changer in this recipe. I went with a garlic-herb flavored cheese and I really think it made the dish. I doubt I would have enjoyed this otherwise. I liked it so much I even ate leftovers! 

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