This creamed spinach is good stuff! And get this – you only need 4 ingredients to make it, it seriously couldn’t be easier. There’s no butter or heavy cream either, the cheesy sauce is made with low-fat milk and Boursin cheese. Unlike in restaurant versions where the spinach is swimming in and overwhelmed by sauce, this dish features a rich, flavorful sauce that coats the spinach, but still allows it to be the star. Each serving is just over 100 calories too so it’s completely guilt-free!
By Tracey
Skinny Creamed Spinach
from Comfort Food Makeovers by America’s Test Kitchen
(Note: do not substitute baby spinach in this recipe, it will not work.)
Ingredients:
- 1/4 cup water
- 3 (10 oz) bags curly-leaf spinach, stems removed and coarsely chopped
- 1/4 cup low-fat milk (2% preferred)
- 4 oz (1/2 cup) Boursin garlic and herb cheese
Directions:
Set a Dutch oven over medium-high heat and add the water. When the pan is warm, add the spinach, a little at a time, and cook for about 1 minute, or until completely wilted, glossy, and tender. Transfer the spinach to a strainer and firmly press to remove the excess liquid (remove as much as you can).
Wipe the Dutch oven with paper towels to dry it out. Set the pot over medium heat and add the milk, then whisk in the Boursin cheese. Bring the mixture to a simmer and cook until this sauce is slightly thickened – it shouldn’t take long, just a minute or two once it reaches a simmer. Remove the pan from the heat and add the spinach, and stir until coated with the sauce. Season to taste with salt and pepper, then serve.
Serves 4.
