Good Morning America Recipes

Emeril Lagasse's Three-Cheese Creamed Spinach

A Kicked Up Side

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Lagasse whips up voter favorite roasted Brussels sprouts with caramelized onions and pancetta.
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Servings:6-8
Difficulty: Easy
Cook Time: min

Emeril Lagasse's phrase, "kick it up a notch" became famous for a reason—the New Orleans-raised chef raises flavors to the next level. This year, take your Thanksgiving to Emeril's star status with his recipe for Three-Cheese Creamed Spinach.

Ingredients

  • 4 tablespoons unsalted butter plus 2 tablespoons softened
  • 1 cup diced yellow onion
  • 1 tablespoon minced garlic
  • 1 ¼ teaspoons sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper
  • 2 pounds prewashed baby spinach
  • 8 ounces Neufchatel cheese, cubed
  • ½ pound triple cream brie, cut into ¼ inch cubes
  • ½ cup grated Parmigiano-Reggiano
  • 2 tablespoons all-purpose flour
  • Cooking Directions

    Set a medium heavy saucepan over medium-high heat and add the 4 tablespoons butter. When the butter begins to bubble, add the onion, the garlic, and ½ teaspoon of the salt. Cook the onions and garlic until translucent, 4 to 6 minutes. Add the spinach in batches, stirring after each addition until all of the spinach has wilted, 6 to 8 minutes. Stir in the Neufchatel, brie and Parmesan. Cover, reduce heat to medium, and cook for 6 to 8 minutes longer, or until cheeses are melted and the spinach is tender.

    In a small bowl, make a beurre manie by mixing the 2 tablespoons softened butter and flour with a fork until you have formed a smooth paste. Stir the beurre manie into the spinach mixture and cook, stirring for 6 to 8 minutes longer or until the mixture thickens.

    Serve immediately or store in an air tight container for up to 3 days.

    Recipe courtesy Emeril Lagasse, adapted from Emeril's Sizzling Skillets, HarperCollins Publisher, New York, 2011, copyright MSLO, Inc., all rights reserved

    Recipe Summary

    Main Ingredients: spinach, cheese, flour, red pepper, garlic

    Course: Side Dish, Starch


     
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