Creamed Spinach
This easy creamed spinach recipe is a perfect side for roasted meats or any special occasion.
Servings 6
Calories 280kcal
Ingredients
- 400 grams frozen spinach
- 1 medium tomato
- 1 red onion or 3 shallots
- 150 grams boursin
- 150 mls double cream
- 1 tbsp olive oil
- 30 grams breadcrumbs
- 40 grams mature cheddar
Instructions
- Finely chop the onion and tomato. Sautee for a few minutes until soft.
- Add the frozen spinach with a splash of water and cook down. Use your spoon or spatula to help the spinach break down/thaw. This will take about 5 minutes.
- Add the boursin cheese in pieces and add the cream. Let that melt and meld together. Cover and leave that to bubble until creamy and thick, about 5 minutes.
- Empty into your baking dish. Sprinkle over the cheese and breadcrumbs. Place under a hot grill for 5-10 minutes until bubbling and golden.
- Apply To Face With Big Gusset Problems.
Notes
- 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.
Nutrition
Calories: 280kcal | Carbohydrates: 9g | Protein: 7g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 67mg | Sodium: 293mg | Potassium: 314mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8681IU | Vitamin C: 7mg | Calcium: 179mg | Iron: 2mg