Looking through my arsenal, it appears that I don’t have many recipes for side dishes. As I’ve mentioned in the past, I either don’t make a side or just steam/roast some veggies or throw together a simple salad. But those get pretty boring really quickly so it was nice to try something different for a change.
I spent a lot of time poring over the recipes from my assigned blog for the Blogger’s Choice swap but kept coming back to this one. I always order creamed spinach pretty much whenever it is offered as a side at a restaurant. It’s not the healthiest choice, hiding nutrient-packed spinach amongst all the cheese and heavy cream, but I was thrilled to have the chance to make it a wee bit better for you, hopefully without sacrificing the taste.
And it didn’t disappoint. Although I have to admit I cheated just a little bit. I served this alongside pan-fried bacon wrapped chicken (coming soon to the blog) and used the same skillet with some of the remaining bacon grease and pan juices to prepare it. Other than that, I didn’t stray too far from the recipe. I substituted 32 oz. of fresh baby spinach for the frozen chopped, doubling the amount of spinach to boost the nutrition factor and because 16 oz didn’t look like it was going to be enough once it was chopped.
- 32 oz. Fresh Baby Spinach
- 1 Tbsp. Butter
- 2 Shallots, minced
- 1 Clove Garlic, minced
- 2 Tbsp. Flour
- 1 1/2 Cups 2% or Skim Milk
- 2 Tbsp. Parmesan Cheese, shredded
- 1/4 tsp. Black Pepper
- 1/4 tsp. Nutmeg
- 4 oz. Garlic and Herb Boursin Cheese
Add the spinach to the bowl of a food processor and pulse until chopped.
Melt the butter in a large skillet over medium heat. Add the shallots and garlic and cook for 4-5 minutes.
Add the flour to the skillet and whisk until combined. Slowly pour in the milk, whisking constantly. Add the parmesan, pepper, nutmeg and Boursin and stir until smooth, then add the spinach and stir until combined. Cook an additional 1-2 minutes.