Creamed Spinach
EatingWell's updated version of creamed spinach has a low-in-fat cream sauce that's rich with Parmesan cheese and nutmeg.
Ingredients
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2 teaspoons extra-virgin olive oil
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1/4 cup minced shallot , or red onion
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10 ounces fresh spinach, tough stems removed
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1 tablespoon butter
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1 tablespoon all-purpose flour
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1/2 cup low-fat milk
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1/8 teaspoon ground nutmeg
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1/8 teaspoon salt
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1/8 teaspoon freshly ground pepper
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2 tablespoons grated Parmesan or Pecorino Romano cheese
Directions
1.
Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add shallot (or onion); cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes.
2.
Heat butter in a small saucepan over medium-high heat. Add flour and cook, stirring, until smooth and bubbling, about 30 seconds. Add milk, nutmeg, salt and pepper; cook, whisking constantly, until thickened, about 1 minute. Stir the spinach into the sauce. Sprinkle with grated cheese and serve.
Nutrition information
Calories 203, Total Fat 13 g, Saturated Fat 6 g, Monounsaturated Fat 6 g, Cholesterol 23 mg, Sodium 370 mg, Carbohydrate 15 g, Fiber 3 g, Protein 9 g, Potassium 870 mg. Daily Values: Vitamin A 280%, Vitamin C 70%, Calcium 28%. Exchanges: Vegetable 1.5, Lean Meat 0.5, Fat 2.5.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Creamy Spinach
This is lighter than traditional creamed spinach. You can turn it into a spinach gratin by pouring on a little additional cream, topping with a mixture of grated Parmesan and Gruyere, and baking until browned and the pan is bubbling. When squeezing the spinach, save the last tablespoons of green juice to flavor soup.
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