Creamed spinach gets a makeover! This holiday-ready side swaps out the heavy cream and butter for a silky roux made with olive oil and 2% milk. A touch of Parmesan and Boursin cheese brings creamy, indulgent flavor without overloading the calories. It’s light, bright, and ready to steal the show at your festive table.
I adore vegetables even at the holidays. Well, especially at the holidays.
Why the veggie love?
Vegetables are nutritional powerhouses, brimming with health-enhancing vitamins, minerals, and antioxidants. Veggies also provide a source of fiber, which research shows may help with weight management, support heart health, reduce the risk of type 2 diabetes and certain cancers, and nourish the trillions of good bacteria that call your gut home. And those colorful veggies—like spinach, kale, collards, and other leafy greens—are a cornerstone of the MIND Diet (Mediterranean-DASH Intervention for Neurodegenerative Delay). As someone with a family history of dementia, the MIND Diet guides my plate, even during the holidays.
I created a similar recipe years ago when I was at the helm of the Meal Makeover Moms’ platform. Back then, I called for frozen spinach, and for this version, I turned to it again. Frozen vegetables (and fruits) are the ultimate in convenience. And yes, they are nutritious. In fact, frozen is often just as nutritious (if not more nutritious) than fresh. Think of the freezing process as nature’s pause button, locking in all that goodness.
Velvety Spinach with a Touch of Boursin
Author: Liz Weiss
Nutrition Information
- Serving size: Generous ½ cup
Want to make it vegan? Swap the milk for unsweetened soymilk, and use vegan Parmesan and Boursin-style cheeses. It’s an easy way to adapt this recipe while keeping all the creamy, dreamy goodness! This recipe could easily serve 4 to 5 people. Serve nice and hot!
Ingredients
- One 16-ounce bag frozen chopped spinach
- 2 tablespoons extra virgin olive oil, divided
- 1 small onion, minced
- 1½ tablespoons all-purpose flour
- 1 cup 2% reduced-fat milk
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- A few pinches ground nutmeg (use fresh if you have it)
- Half of a 5.3-ounce Garlic & Fine Herbs Boursin (roughly 5 tablespoons)
- 2 tablespoons grated Parmesan cheese
Instructions
- Cook the spinach according to package directions. Once cooked, drain in a colander, and press with the back of a large spoon to remove excess moisture. Set aside.
- Heat 1 tablespoon of the oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Adjust heat to low if it browns too quickly. Add the remaining 1 tablespoons of olive oil and the flour and whisk constantly until the mixture is smooth and golden, about 2 minutes. (This will cook the flour.)
- Whisk the milk, salt, pepper, and nutmeg slowly into the flour mixture. Raise the heat and bring to a low boil, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 3 minutes.
- Turn off the heat and whisk in the Parmesan cheese and cream cheese until the cream cheese melts. Stir in the cooked spinach, and season with additional salt, pepper, and nutmeg to taste. Place over low heat and reheat if necessary. (Total yield is 3 cups)
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