Creamed Spinach with Boursin Cheese
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A perfect side dish for grilled steak, roasted chicken, and more!
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This recipe is gluten free and fits a keto and low carb diet as well. Anyone will love this though even if they don't follow those lifestyles.
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Cooking Tools Needed:
– Large Skillet
– Measuring cups
– Whisk
– Wooden spoon or spatula
– Fine Strainer
– Baking dish or 9 inch Cast Iron Pan
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For this recipe, I opted to use both baby spinach and baby kale. You can mix or use just one if you prefer. Use what you like!
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Start by wilting your fresh spinach and kale mixture in a pan. Cover with a lid and stir every few minutes until it cooks down.
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This next step is CRITICAL! Make sure you press out the excess liquid in a strainer or cheese cloth so the sauce doesn't get watery.
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Next, whip up this easy white sauce. It's made up of cream, butter, boursin cheese, and parmesan. So good!
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Once your sauce is thickened (no roux needed), add in the cooked spinach and kale mixture and fold it together.
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Place into a cast iron pan or baking dish. Top with pork rind crumbs (or almond meal) and extra parmesan for a nice textured crust on top.
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Bake until it bubbles and the top gets crispy! Serve with your favorite protein or as a holiday side. Full recipe is linked below, enjoy!
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