Creamed Spinach

Cooking Light, January 1998
Makes 4 servings of approximately 2/3 cup each

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

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.
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.

Nutritional Information
CALORIES 110(44% from fat); FAT 5.4g (sat 3g,mono 0.3g,poly 0.3g); IRON 3.6mg; CHOLESTEROL 17mg; CALCIUM 204mg; CARBOHYDRATE 9.5g; SODIUM 346mg; PROTEIN 7.9g; FIBER 5.2g


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