BOURSIN CREAMED SPINACH

INGREDIENTS

• 1 Tbsp Kerry Gold butter.
• 1/4 cup yellow onion, chopped
• 10 oz. fresh baby spinach
• 1/4 tsp Pink Himalayan salt
• 2.5 oz. Boursin Garlic & Fine Herbs (over by fresh cheeses in deli area)
• 2-4 Tbsp organic heavy cream (start with 2, then add more, if needed)
• 1/8 ground black pepper
• 1-2 pinches cayenne (or to taste), optional
• Parmesan cheese, grated (optional) – maintenance/Holidays

INSTRUCTIONS

1. In a large pan, melt butter over medium heat. Sauté onions until soft and translucent, about 3-4 minutes.
2. Add spinach in large batches and cook until just wilted, about three to four minutes. Season with salt and pepper. If there is a lot of water from the spinach, drain the majority of it.
3. Add Boursin, heavy cream and cayenne. Heat and stir until Boursin is melted and sauce is creamy, about two minutes.
4. You can add Parmesan to the sauce, if you want it thicker.
5. Turn off heat and sprinkle with grated Parmesan.