Easy Creamed Spinach

This creamed spinach is delicious, creamy and unctuous and a new favourite at our house. I've made it as a side for roasted meats and steaks and it always go down a spinach storm. It tastes like it took hours to create but it's ready in under half an hour.....Wallop.

This creamed spinach recipe is just so good. Packed full of flavour and super simple to create, it's my new favourite side and I can't wait to make it again.

Rich and earthy the deep garlic and cheese flavours are unctuously lightened and melded together by the cream as if the finest chef had extruded, water bathed and sous vided the pants off it. However it's a bung it all in recipe worthy of a place on anyone's weekend or special occasion table.

I have served it with my Slow Cooker Roast Chicken and Slow Cooker Sausage Casserole and it was divine.

How Do I Make Creamed Spinach From Scratch? 

I use frozen spinach for this wonderful recipe here. Goodness knows I am in need of some iron. You can use fresh but the frozen kind just seems to break down a little better for this dish.

I use a tomato and a red onion/shallots too. The tomato gives a little bit of acidity and the onion brings out the savoury.

I use Boursin Cheese to hit the spinach with a real punch of garlic and creamy cheese flavours. It melts on in there with the cream. What a bath. 

The only other ingredients are salt, mature cheddar cheese and breadcrumbs. I love a tiny little crunch with the smooth and silky spinach.

All of this is put together in under 30 minutes. It's crazy.

STEP 1 - SAUTEING THE ONION AND TOMATO

I use my food processor to chop the onion and tomato finely but feel free to chop by hand. I fry them gently for a few minutes in a tbsp of olive oil until they start to soften.

STEP 2 - ADDING THE SPINACH, BOURSIN AND CREAM

I add the frozen spinach into the saucepan with a splash of water. Keep the heat medium and stir about as the spinach melts. This will take about 5 minutes. Help the spinach to break down with your spoon or spatula.

When the spinach is completely defrosted then add in the boursin in pieces. I try to remember to let it come to room temperature so that it melts in that bit easier. Add the cream and stir the filthy lot right in.

Cover and let it bubble gently for 5 minutes until thick and gorgeous.

STEP 4 - ADDING THE TOPPING

Tip the lot into your baking dish. The size of the dish is worth getting right to keep the breadcrumb topping ratio correct. No one wants a big mouthful of breadcrumbs. I use a baking dish that is 20cm x 30 cm. Make sure that it is oven proof even though it is only going under the grill.

Add the grated cheese on top followed by the breadcrumbs. You can do it the other way round so that the cheese is on top but I am not the greatest fan of grilled cheese...I know...shoot me.

 

STEP 5 - GRILLING THE CREAMED SPINACH

Put the whole lot under the grill for 5-10 minutes until bubbling and golden.

 Tips

• Use frozen spinach but if you are using fresh use 3 x 200 grams bags. You will need to let each bag cook down before adding the next.
• Great with roasted meats and steaks. 
• Get ahead by completely making it up to the pre grilling stage. Cover and set aside in the fridge. Place in a pre heated oven 180 C/350 F/Gas Mark 4 for 15 minutes before placing it back under the grill for the recommended time.
• Store any leftovers covered in the fridge.
• Reheat leftovers covered in a 180 C/350 F/Gas Mark 4 for 15 minutes or so. I would reheat covered in the microwave for individual portions.
• You can freeze creamed spinach for up to 3 months. Allow to cool before freezing in a container.

Here are a couple of other special sides.

Cauliflower Cheese

Dauphinoise Potatoes

I would love to hear how you got in with my recipes.

Please feel free to comment below. I love a good old hairy chin wag.

I have linked this post with #CookBlogShare at Lost In Food.