Creamed Spinach

Now, don’t turn your nose up in the air. This was recommended by a fellow classmate and I agree. It’s an easy and delicious recipe.

2 teaspoons extra-virgin olive oil
¼ cup minced shallot or red onion
1 10-ounce bag fresh spinach, tough stems removed
1 tablespoon butter (or 1 tablespoon olive oil)
1 tablespoon flour (or whole wheat pastry flour)
½ cup skim milk
1/8 teaspoon grated nutmeg
1/8 teaspoon each salt and freshly ground pepper (omit salt to reduce sodium)
2 tablespoons grated Parmesan cheese

1. Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add shallot (or onion), sauté 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.

Yield: 2 servings

Per Serving: Calories 184, Total Fat: 10g, Carb: 9g, Fiber: 4g, Protein: 9g, Sodium: 397mg.

From Eating Well, April/May 2005