Creamed Spinach
Serves:
8
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This recipe uses low-fat milk and chicken broth to add flavor and creaminess to this spinach classic without extra fat and calories.
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Ingredients:
| 2 ounces | 10- packages frozen chopped spinach, thawed |
| 2 teaspoons | extra-virgin olive oil |
| 2 | small shallots, finely chopped (about 1/2 cup) |
| 4 teaspoons | all-purpose flour |
| 1 1/2 cup | low-fat (1%) milk |
| 1/2 cup | low-sodium chicken broth |
| 2 tablespoons | evaporated milk |
| pinch of ground nutmeg | |
| kosher salt and freshly ground pepper |
Directions:
Squeeze all of the water from the spinach. In a large saucepan, heat the oil over medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the flour to the pan and cook, stirring, for 30 seconds. Add the low-fat milk and broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmer and cook 2 minutes.
Add the spinach and simmer until tender, about 5 minutes. Stir in the evaporated milk and nutmeg, and season with salt and pepper.
Photograph by Hallie Burton
Source: foodnetwork.com
