Boursin adds richness and flavor to this easy creamed spinach recipe, while lightening it up at the same time. Shallots, garlic, and Parmesan make it the perfect savory pairing with almost any meal!
Lightened Up Creamed Spinach
The typical steakhouse creamed spinach recipe is incredibly rich since it’s made with heavy cream. This version has the creamy decadence you want from creamed spinach, but in a much lighter form thanks to fat-free milk and flavorful Boursin. Serve it up with filet mignon and a baked potato for a steakhouse dinner at home, or try it with turkey meatloaf, breaded pork chops, or even as a Thanksgiving side dish.
What Makes This Creamed Spinach a Favorite in My House
When I want to lighten up a recipe that’s traditionally made with heavy cream, there are a few different routes I usually take. Sometimes, all that’s needed is swapping in a lower fat dairy. Other times, light cream cheese makes a good stand-in.
I tested this recipe with both of these options, and I wasn’t quite satisfied with either. Using cream cheese came close, but the flavor fell a little flat. Boursin ended up being the perfect solution, making the spinach creamy while also adding depth to the flavor.
Boursin itself isn’t necessarily light, but like cream cheese, it allows us to use fat-free milk in the cream sauce. This recipe has become a holiday tradition for my family and I know you’ll love it too!
Ingredients You’ll Need
Below are the ingredients for this creamed spinach. See the recipe card for exact measurements.
- Butter: Using butter rather than oil adds richness to the flavor.
- Shallots and garlic: These add a savory base of flavor to the creamed spinach. If you can’t find shallots, yellow onion is a good substitute.
- All-purpose flour: This helps build the cream sauce.
- Fat-free milk: We can get away with using fat-free milk in this recipe instead of heavy cream thanks to the flour and the Boursin.
- Parmesan cheese: Freshly grated Parmesan is best because it will melt smoothly into the sauce.
- Seasonings: Salt, black pepper, and nutmeg, which is a common addition to cream and cheese sauces.
- Boursin: I use the garlic and herb variety.
- Frozen chopped spinach: Thaw it and squeeze out as much liquid as possible before adding it to the skillet.
How to Make Creamed Spinach
Starting with frozen spinach means this recipe comes together quickly.
- Sauté the aromatics: Melt the butter in a large skillet over medium-low heat. Cook the shallots and garlic until softened.
- Add the flour: Stir in the flour and cook for about a minute.
- Make the sauce: Reduce the heat and slowly whisk in the milk. Stir in the Parmesan, nutmeg, salt, and pepper.
- Add the Boursin: Stir in the cheese until it’s completely melted and the sauce is smooth.
- Finish with spinach: Stir in the drained spinach and cook for about a minute, until everything is hot and creamy. Taste and adjust the seasoning before serving.
Creamed Spinach
Equipment
- skillet
Ingredients
- 2 tsp butter
- 1/2 cup shallots, minced
- 1 clove garlic, minced
- 2 tbsp flour
- 1 1/2 cups fat free milk
- 2 tbsp Parmesan cheese
- 1/4 tsp nutmeg
- 1/4 tsp fresh black pepper
- 1/4 tsp kosher salt to taste
- 4 oz Boursin, garlic and herb (from 1 container)
- 16 ounce bag frozen chopped spinach, thawed and drained of all moisture
Instructions
- In a large skillet, melt butter over medium-low heat. Add the shallots and garlic and cook until soft, 4 to 5 minutes.
- Add the flour to shallots, stir and cook 1 more minute to let the flour cook out.
- Reduce heat to low and slowly add milk, whisking well.
- Add the parmesan cheese, nutmeg, salt and pepper and mix well.
- Add the boursin cheese and mix with until smooth.
- Add the thawed spinach and combine well with sauce, cook 1 minute, until heated through. Adjust salt and pepper if necessary.
Last Step:
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Nutrition
Tips from Gina’s Test Kitchen
- Squeeze the spinach really well: After thawing the spinach, squeeze out as much liquid as possible. If you don’t, your creamed spinach will end up watery. I usually put the spinach in a fine mesh sieve and press out as much liquid as I can, then I pick up handfuls at a time and squeeze them. You can also wrap the spinach in paper towels and wring it out that way. (Don’t use a kitchen towel, it will turn green!)
- Add the milk slowly: Stream it in while whisking; if you dump all the milk in at once, you’ll end up with lumps of flour.
- Adjust the heat: Add a pinch of cayenne to spice things up. Red pepper flakes work too. I like to add these with the butter.
- Use fresh spinach or baby spinach in place of frozen: Simply wilt the spinach in a large pot first, then proceed with the recipe as written.
What to Serve With Creamed Spinach
This recipe pairs well with steak and other proteins, but I also love it as a vegetable side for holiday dinners.
Storage and Reheating
- Refrigerator: Store leftover creamed spinach in an airtight container in the refrigerator for up to 4 days.
- Freezer: Transfer leftovers to an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat: Warm on the stovetop over low heat, stirring occasionally, or in the microwave. If needed, you can add a splash of milk to loosen it up a bit.
Leftover Ideas
- Top it with mozzarella cheese, then heat it in the microwave or oven to make a spinach dip.
- Make oysters Rockefeller.
- Stuff a chicken breast with the leftovers and roll it up for chicken rollatini.