Creamed spinach is one of my favorite "veggies"...why not, cream, cheese, butter, onion, garlic?? That's a darn good tasting veggie :) This is a lightened version I found on Skinny Taste. I froze the leftovers for a quick side dish. You could also use it a spread on crackers or even a dip..it's that good! Most of the seasoning and creaminess in this dish comes from the Light Boursin Cheese, which is another one of my favorite things in the grocery store!
-2 tsp butter (like 2/3 of a Tbsp mark on the stick)
-2 shallots, minced
-2 cloves garlic, minced
-2 Tbsp flour
-1 1/2 cup fat free milk
-2 Tbsp parmesan cheese
-1/4 tsp ground nutmeg
-1/4 tsp pepper
-salt to taste
-1 tub (4.4 oz) Boursin Light - garlic and herb flavor (only flavor available in Light)
-2 blocks frozen spinach
First, thaw your frozen spinach in the microwave according to package directions. Drain the spinach to remove as much liquid as you can. I think lining a strainer with paper towels works pretty well.
Melt the 2 teaspoons of butter over medium heat in a skillet. 3 tsp = 1 Tbsp so just slice about 2/3 of 1 Tbsp mark off the stick of butter. Add the shallots and garlic and saute for 3-4 minutes until fragrant...making sure not to burn the garlic.
Add the flour to the skillet and stir until the shallots and garlic are coated in the flour.
Reduce the heat to low and slowly whisk in the milk.
Now add the parmesan cheese, ground nutmeg, salt and pepper. Stir until blended and the cheese melts.
Add the Boursin Cheese and whisk until melted and smooth.
Add the thawed spinach and stir until blended. Cook for another minute or so until heated through.
I think this side dish is a great with meat, especially steak. I had mine with Turkey Meatballs and a little vodka sauce on top which you can see in the picture below. Also, you can top your spinach with a little sprinkle of parmesan cheese for a pretty topping.