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An overhead shot of creamed spinach in a large silver skillet with gold handles on a grey surface. The pan is surrounded by a striped cloth and a box of Boursin cheese.

Absolutely Unreal Creamed Spinach with Boursin (20 Minutes)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Jess Larson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: serves 4-6 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

Drop the cream cheese! Hold back on the heavy cream! Garlicky and herbaceous store-bought Boursin cheese is the secret ingredient for Absolutely Unreal Creamed Spinach.

Plus, I make this quick and easy creamed spinach recipe with fresh spinach (not frozen!), so there’s no need to thaw anything—just quickly simmer in a hot skillet for a homemade side dish ready in 20 minutes or less.

Serve it with everything from pan-seared chicken to cast iron steak for a steakhouse-quality meal!

Ingredients

Scale
  • 16 ounces fresh spinach
  • 1 tablespoon unsalted butter
  • 1 shallot, finely diced
  • 5.2 ounces Boursin Garlic & Fine Herbs gournay cheese
  • ⅓ cup heavy cream
  • optional: ⅓ cup grated parmesan
  • kosher salt and ground black pepper, to season

Instructions

  1. Wilt and chop the spinach: Place half of the spinach in a large, microwave-safe bowl. Cover the bowl with a damp paper towel and microwave until softened and vibrantly green, about 1-2 minutes. Transfer the wilted greens to a cutting board, then repeat with the remaining fresh spinach. (Alternatively, if you do not have a microwave, you can wilt the spinach in batches in a large skillet over medium-high heat for 2-3 minutes.) Roughly chop the wilted greens and set aside.An overhead shot of whole and chopped wilted spinach on a wooden cutting board atop a grey surface.
  2. Soften the shallot: Meanwhile, add the butter to a large, oven-safe skillet over medium heat. Once melted, add the shallot and season with a good pinch of salt. Cook, stirring often, until the shallot is softened and fragrant, 3-4 minutes.
  3. Prepare the Boursin cream sauce: Reduce the heat to low. Add the Boursin cheese to the skillet, breaking it up into large crumbles as you go. As soon as the cheese begins to melt, add the cream to the skillet. Cook, stirring often to combine the cheese and cream, 1-2 minutes longer.An overhead shot of a whisk stirring melted Boursin cheese and aromatics in a skillet while cream is being poured into the pot.
  4. Creamed spinach assembly: Add the chopped wilted spinach to the skillet and stir to combine well. It’s helpful to use a spoon or a couple of forks to break up the wilted spinach, ensuring it all gets coated in the creamy sauce. Increase the heat to bring the mixture to a bubble, then remove from the heat. Adjust seasoning to taste.An overhead shot of a wooden spoon stirring wilted spinach into the Boursin cream sauce in a large skillet atop a grey surface.
  5. Optional: Finish under the broiler: Place an oven rack directly under the broiler and preheat to its highest setting. If desired, sprinkle grated parmesan cheese over the creamed spinach, then place the skillet under the broiler. Broil 3-4 minutes, rotating the skillet halfway through, until the creamed spinach is golden brown and bubbling—be sure to keep a close eye on it to prevent burning!An overhead shot of parmesan cheese sprinkled over the top of creamed spinach in a large silver skillet atop a grey surface. A small bowl of grated parmesan sits alongside it.
  6. Serve immediately alongside your favorite main dishes. Enjoy!An overhead shot of creamed spinach in a large silver skillet with gold handles on a grey surface. The pan is surrounded by a striped cloth, a box of Boursin cheese, a jar of cream, a pepper mill and a bowl of parmesan cheese.

Equipment

Notes

  • Easy Recipe Variations for Dietary Restrictions: This creamed spinach is naturally gluten-free and meatless. To ensure a vegetarian result, be sure to use your favorite rennet-free parmesan cheese.
  • Storage and Reheating: While this cheesy creamed spinach is best served fresh, leftovers will keep, stored in an airtight container in the refrigerator, for up to 3-4 days. Reheat in the microwave or on the stovetop until warmed through.

Find it online: https://playswellwithbutter.com/creamed-spinach/