This next-level creamed spinach has layers and layers of delicious flavors. The bourbon adds an amazing layer of flavor that you are going to love! It is also lower in fat and calories than creamed spinach made with heavy cream. Be sure to put this on your Thanksgiving table. Here are the directions.

Start by heating the frozen spinach according to package directions. Once cooked, set the spinach aside.

In a medium-sized nonstick skillet, add the butter and a drizzle of olive oil. Toss sliced onions into a bowl with the flour to coat. Then pour the flour-coated onions into the skillet to slightly brown and crisp along with a few thyme and sage sprigs. Keep the heat on medium. Cook roughly 8-10 minutes. Do not burn.

After onions are browned, take them out and pour them into a bowl. Deglaze the pan with chicken stock and scrap bits. Add the chopped creminis to the pan and cook on medium-high heat for about 5 minutes.

Note: Creminis are also known as baby bella mushrooms. Button mushrooms work great as well.

Next, add the cooked spinach to the pan along with the browned onions. Discard the thyme and sage sprigs – this was to infuse flavor. Add the leaves only of 3 fresh thyme sprigs to the spinach mixture. Stream in the warmed milk slowly to pan, stirring continuously.

Off the heat, add the bourbon. Then keep the mixture on low heat until the liquids cook down and thickens. Do not boil because the milk will curdle. Add salt and pepper to taste. Add the crème fraiche off the heat and mix in to fully combine. Simmer roughly 10 minutes.

Note: Alcohol is flammable, so use extra caution.

Add ins: feel free to add in crispy mushrooms like the kind you use in the famous green bean casserole to the top of this. To give it a sweet bite, add some pre-soaked dried cranberries. Pre-soak in hot water, drain, and use.

Optional: add some prosciutto to the pan when you are frying the onions for added flavor or use rendered bacon fat.

I hope you love this recipe as much as my family! Enjoy