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Creamed Spinach

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A creamy blend of spinach, shallots, parmesan cheese, and Boursin Light makes a rich and flavorful side dish. A low fat version of a steakhouse favorite.

A creamy blend of spinach, shallots, parmesan cheese, and Boursin Light makes a rich and flavorful side dish. A low fat version of a steakhouse favorite. Your family and friends will love this!

I love this with steak, but this is also great with turkey meatloaf. Boursin Light can be found in the cheese section of most supermarkets. If you can’t find it, light cream cheese or Laughing Cow could work as a replacement. Leftovers can be frozen.

Creamed Spinach - Lightened Up

4.63 from 8 votes
7
Cals:123
Protein:6
Carbs:9
Fat:8
A creamy blend of spinach, shallots, parmesan cheese, and Boursin Light makes a rich and flavorful side dish. A low fat version of a steakhouse favorite.
Course: Side Dish
Cuisine: American
A creamy blend of spinach, shallots, parmesan cheese, and Boursin Light makes a rich and flavorful side dish. A low fat version of a steakhouse favorite.
Total: 30 mins
Yield: 8 servings
Serving Size: 2 /3 cup

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 pepper
  • salt to taste
  • 4.4 oz Boursin Light
  • 16 oz bag frozen chopped spinach, thawed and drained of all moisture

Instructions

  • In a large saute pan, melt butter. Add shallots and garlic and cook on medium about 5 minutes.
  • Add flour to shallots, mix well and cook one more minute.
  • Reduce heat to low and slowly add milk, whisking well.
  • Add parmesan cheese, nutmeg, salt and pepper and mix well.
  • Add boursin light and mix with until smooth.
  • Add spinach and combine well with sauce, cook one minute, until heated through. Adjust salt and pepper if necessary.

Last Step:

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Nutrition

Serving: 2 /3 cup, Calories: 123 kcal, Carbohydrates: 9 g, Protein: 6 g, Fat: 8 g, Saturated Fat: 5 g, Cholesterol: 22.5 mg, Sodium: 175 mg, Fiber: 2 g, Sugar: 4 g

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77 comments on “Creamed Spinach”

  1. Made this tonight to serve with grilled steak…wow!. I didn't think the fat free milk would "work", but it didn't break at all. I found the 16 oz bag of spinach at WalMart,,their own brand as well as BirdsEye. I didn't thaw it and I was afraid it would be watery but it was perfect. I hope there will be leftovers 'cause I'll grab a piece of baked chicken from the grocery store deli and that will be lunch.
    Bye-bye chicken place creamed spinach (you know the one) with all the fat/sodium etc.

  2. I was wondering the same thing about eliminating the flour. Maybe cornstarch?? But I wonder how much…

  3. I haven't tried this yet but I'm thinking it would be great to use for oysters rockerfeller which is what I'm really craving!

  4. this is great – and I actually find that it has plenty of sauce and seems a little more healthy with 2 frozen 16 oz bags of spinach…..

  5. Avatar photo
    Rosa | Red Velvet + Leopard

    I made this tonight and it was sooo yummy! my husband who is picky about "healthier" versions of his favorite foods loved it!!! Instead of boursin light (could not find at my local market) I used allouette light which is the same idea. this is definitely one for keeps. Thank you!!

  6. We just made this but instead of the boursin and 1.5 cups of milk, we used some almond milk and half a package of silken tofu! It was definitely a success.

  7. I must say, this is one of the most delicious WW friendly dishes I have had to date! I choose to hold the parm and pour the whole thing into a baking dish, top with parm cheese and bake for 20 mins. Mmm mmm good! Thank you so much!

  8. How about stuffing some of this inside a hollowed out lightly roasted tomato??? MMMMM and even healthier!

  9. Just made this recipe. Flavor was awesome, my husband and I both loved it. I didn't read the ingredients properly, though, and we used fresh spinach. It made it a bit soupy, but it was still really good. Next time, we'll try it with frozen and see if it changes anything. Thanks for a great recipe!

  10. I made this last night along with your leftover garlic mashed potato parties and both dishes were absolutely delicious!

    My husband was shocked when I told him they were light recipes. We ate them with small Filet mignons and your sides made it a truly delicious "steakhouse at home" dinner.

    Thank you for these amaziing recipes! I cant wait to try more!

  11. The family went crazy about this dish! Could not find light boursin, so we had to up the points with regular boursin.

  12. I love this side – I've made it twice already. But this time, I noticed a discrepancy in the serving size. At the beginning of the recipe, it says it serves 8 with 2/3 cup as the serving size. At the end of the recipe, it says it makes 6 1/2 c servings. The 6 servings seems more accurate based on my quantities, but I just wanted to check. Thanks again for your great recipes!

  13. This was also delicious! I made this for New Year's Day along with a roasted pork tenderloin. I used minced vidalia onion instead of shallots (didn't want another trip to the supermarket) and only used about half of the nutmeg (personal preference). Also I used 4 oz of neufchatel cheese mixed with a bit of garlic salt, onion powder and parsley, instead of Boursin Light- couldn't find it at my store. But it turned out terrific and I will definitely be making it again! Thank you Gina!

  14. This is a GREAT recipe. So yummy and rich! I'd love to make a few batches of this to freeze for my husband to just warm up on nights that it's his turn to "cook" haha. The recipe mentions that this freezes well, I was just wondering, what method do you use to warm it back up? I assume the cheese sauce would separate in the microwave (?)

    C

  15. I love creamed spinach, but have recently fell in love with kale. Knowing that kale is actually healthier than spinach, I have been trying to use it in many spinach recipes. I tried this last night and it was wonderful!