Creamed Spinach

Yield: 4 servings (2/3 cup each)
Comments: If you are not accustomed to steaming your own spinach (I know I'm not!) then this will seem like a TON of fresh spinach. It reduces to a very small amount... trust me! This recipe is easy and mmmmm so good! I love the shallots in it!


2 (10-ounce) bags fresh spinach
Cooking spray
2 tablespoons minced shallots
2 teaspoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup fat-free milk
1/2 cup tub-style light cream cheese, softened


  1. Remove large stems from spinach, and rinse with cold water; drain. Place a large Dutch oven over medium heat, and add spinach. (Spinach will need to be tightly packed into the pan to cook all of it in one batch). Cover and cook 5 minutes or until spinach wilts; stir spinach well after 2 minutes. Place spinach in a colander, and drain well, pressing spinach with the back of a spoon to remove as much moisture as possible.
  2. Place pan coated with cooking spray over medium heat until hot. Add shallots; sauté 2 minutes. Combine flour, salt, and nutmeg; add to pan, stirring well. Cook 30 seconds. Add milk and cheese, stirring with a whisk; cook 1 minute or until thick. Add spinach; cook 30 seconds or until thoroughly heated.


Healthy Units: 2 per serving
calories: 110 carbohydrates: 9.5 g cholesterol: 17 mg fat: 5.4 g sodium: 346 mg protein: 7.9 g calcium: 204 mg iron: 3.6 mg fiber: 5.2 g

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