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Creamed Spinach

Yield 4 servings (serving size: 2/3 cup)

Ingredients

  • 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

Nutrition Information

  • calories 110
  • caloriesfromfat 44 %
  • fat 5.4 g
  • satfat 3 g
  • monofat 0.3 g
  • polyfat 0.3 g
  • protein 7.9 g
  • carbohydrate 9.5 g
  • fiber 5.2 g
  • cholesterol 17 mg
  • iron 3.6 mg
  • sodium 346 mg
  • calcium 204 mg

How to Make It

  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.