Three-Cheese Creamed Spinach

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

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


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