Creamed Spinach

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 110
  • Calories from fat: 44%
  • Fat: 5.4g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 7.9g
  • Carbohydrate: 9.5g
  • Fiber: 5.2g
  • Cholesterol: 17mg
  • Iron: 3.6mg
  • Sodium: 346mg
  • Calcium: 204mg

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

Preparation

  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.
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