Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach
- 1/2 cup heavy cream
- 4 ounces Boursin cheese, softened
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 2: Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- Step 3: Add the fresh spinach to the skillet in batches, allowing each batch to wilt before adding the next. Cook until all the spinach is wilted and reduced in volume.
- Step 4: Pour in the heavy cream and stir to combine. Bring to a simmer and cook for 2-3 minutes, allowing the cream to thicken slightly.
- Step 5: Add the softened Boursin cheese and nutmeg to the skillet. Stir until the cheese is melted and evenly distributed throughout the spinach.
- Step 6: Season with salt and pepper to taste. Serve hot.
Notes
- Store leftover creamed spinach in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the creamed spinach in a saucepan over low heat, stirring occasionally, to prevent scorching.
- Serve this rich and creamy spinach as a delicious side dish with grilled steak or chicken.
- Don't overcook the garlic; fragrant, not burnt, is the key to a delicious base for your spinach.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American