Begin by placing the frozen chopped spinach in a microwave-safe bowl. Heat it on high for about 3-4 minutes until thawed.

Transfer the spinach to a fine mesh strainer and squeeze out any excess liquid thoroughly.

In a large skillet, heat 1 tablespoon of avocado oil over medium-high heat. Add the drained spinach and a pinch of salt, sauté for about 1 minute.

Sprinkle the all-purpose flour over the sautéed spinach, mixing well. Gradually pour in the vegetable stock while stirring continuously.

Crumble the Boursin cheese into the skillet, stirring gently until fully melted and incorporated into the spinach mixture.

Pour in the heavy cream, stirring until well mixed. Allow the sauce to simmer until it thickens to your desired consistency.

Transfer your Boursin creamed spinach to a serving dish. Garnish and serve warm.