Recipe of the week 11/14/09

by Alison on November 29, 2009

Creamed Spinach


  • 2 (10-ounce) packages frozen spinach, thawed
  • 2 teaspoons olive oil
  • 2 small shallots, finely chopped (about 1/2 cup)
  • 4 teaspoons all-purpose flour
  • 1 1/2 cups 1 percent milk
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons fat free evaporated milk
  • Pinch ground nutmeg
  • Salt and freshly ground black pepper


Squeeze all of the water from the spinach. Now Squeeze it again! In a large pan, heat the oil over a medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the flour and cook, stirring, for 30 seconds. Add the milk and broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes. Add the spinach and simmer until tender, about 5 minutes. Stir in the evaporated milk and nutmeg and season to taste with salt and pepper.

Per Serving: (4 servings)
2 points
Calories 130
Total Fat 4 g
Sat Fat 1 g
Protein 10g
Carb 17g
Fiber 4g
Cholesterol 5 mg
Sodium 170 mg

Adapted from Ellie Krieger

This creamed spinach doesn’t taste light, I promise! It really lives up to full fat creamed spinach

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