EASY CREAMED SPINACH
SERVES 4
TOTAL TIME: 20 minutes
Leave some water clinging to the spinach leaves to help encourage steam when cooking. Two pounds of flat-leaf spinach (about 3 bunches) can be substituted for the curly-leaf spinach, but do not use baby spinach because it is much too delicate.
|
1 |
tablespoon olive oil |
|
20 |
ounces curly-leaf spinach, stemmed and chopped coarse |
|
1 |
(5.2-ounce) package Boursin Garlic and Fine Herbs cheese |
|
ΒΌ |
cup heavy cream |
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Salt and pepper |
1. Heat oil in Dutch oven over high heat until shimmering. Add spinach in handfuls, stirring and tossing each handful to wilt slightly before adding the next. Continue to cook spinach, stirring constantly, until uniformly wilted, about 1 minute. Transfer spinach to colander and squeeze between tongs to release excess liquid.
2. Wipe pot dry with paper towels. Whisk Boursin and cream together in now-empty pot and simmer over medium-high heat until thickened, about 2 minutes. Off heat, stir in spinach until evenly coated. Season with salt and pepper to taste and serve.