- 1 small shallot, thinly sliced
- 1/4 cup heavy cream
- 1 tablespoon Boursin
- 5 ounces baby spinach (10 cups)
- 1 1/2 teaspoon fresh lemon juic
Add shallot to skillet and cook, stirring, until softened, about 3 minutes. Add cream, blue cheese, and spinach and cook, scraping up brown bits from bottom of skillet and turning spinach with tongs, until spinach is wilted, about 2 minutes.
Stir in lemon juice and salt and pepper to taste