This recipe transforms a plain, ordinary leafy vegetable into a masterpiece to the point where even those who once scoffed at the suggestion of spinach now enthusiastically devour it as long as it is served this way. Just ask Kevin’s father, he will gladly share his testimony of such a transformation. Today, Kevin demonstrates for you just how simple and delicious this dish is. Boursin Creamed Spinach, located in “EveryDay with Rachael Ray,” Nov. 2011 edition, is the basis for his version. He is already planning on making this dish and taking it to our annual family Christmas dinner where we anticipate more rave reviews. Try it now; if you like it as much as we do, you just might decide to add it to your Thanksgiving or Christmas meal, too!
Happy Cooking,
Kevin Wilson & Mom
Boursin Creamed Spinach
1 (14 ounces) bag frozen chopped spinach
1 cup heavy whipping cream
1 pkg (5.4 ounce) Boursin cheese
Defrost spinach and strain water. Add cream and cheese to a saucepan. Heat on low until cheese melts, stirring the entire time. Add spinach and stir until well-blended. Add salt and pepper to taste, if desired. Lower the heat to low until ready to serve. Enjoy!
