Creamed Spinach
Creamed Spinach
- Level: Easy
- Yield: 4 servings, serving size: 3/4 cup
-
- Nutritional Analysis
- Per Serving
- Calories
- 130
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 5 milligrams
- Sodium
- 170 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 4 grams
- Protein
- 10 grams
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Level: Easy
- Yield: 4 servings, serving size: 3/4 cup
-
- Nutritional Analysis
- Per Serving
- Calories
- 130
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 5 milligrams
- Sodium
- 170 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 4 grams
- Protein
- 10 grams
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
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
Directions
- Squeeze all of the water from the spinach. 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.
- Excellent source of: Protein, Vitamin A, Riboflavin, Folate, Calcium, Magnesium, Manganese, Potassium
- Good source of: Fiber, Thiamin, Vitamin B6, Vitamin C, Vitamin D, Copper, Iodine, Iron, Phosphorus, Selenium
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