Creamed Spinach with Boursin Cheese

Creamed Spinach is one of my old time favorite side dishes.  I could probably skip the meat and concentrate on the iron in this baby instead.  This recipe is with Boursin Cheese and just in case you never tried it, you really really need to especially the garlic and herb version that I am using here.  Try it with wine and crackers or try it with some spinach and wine.  Just do not forget the cheese and the wine and you should be fine with whatever you serve it with.  Sometimes I like it with a spoon but that is on special occasions only.  When I am home alone on the couch.

The cheese is creamy fresh white with addition of garlic, parsley and chives.  It can get a bit pricey but it is discounted quite often.

You will need: 1 package of chopped spinach (10 oz), 1 medium onion, 1 cup of skim milk, 1 package Boursin Garlic and Fine Herbs Cheese  (5.2 oz), 1 tbs flour, 1 tbs butter   Optional: bread crumbs, Parmesan cheese

Chop up the onion and melt 1 tbs of butter in the pan

Have the sous chefs place the onion in the pan, hopefully they will not touch their eyes

Saute Until Golden

Add 1 tbs flour and cook for about 1 minute mixing constantly

And staring at it as it gets golden brown

Add the milk

Bousin Cheese

Mix well until the cheese dissolves and incorporates into the milk

Just like this, yummy

Make sure the spinach is defrosted and have been well squeezed so there is no extra water, mix well

Now you can cook it for a few more minutes and eat it up or you can place it in a bowl sprinkle with parmesan and bread crumbs and bake in the oven until bubbly (175 deg 15 min)

Here is the final product, unfortunately in bad light, we all have those days, but believe me it was amazing.  Now pass along some crackers and wine.