Photo: Maria Robledo; Styling: Anna Last
Instead of relying on butter and cream, you can re-create the silky texture of this childhood favorite with low-fat milk and reduced-fat cream cheese.
Yield: Makes 6 servings
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Amount per serving
- Calories: 173
- Fat: 10g
- Saturated fat: 4g
- Cholesterol: 18mg
- Sodium: 483mg
- Protein: 11g
- Carbohydrate: 15g
- Fiber: 6g
- Sugars: 4g
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 clove garlic, chopped
- Kosher salt and black pepper
- 1/2 8-ounce bar reduced-fat cream cheese
- 3/4 cup 1 percent milk
- 2 10-ounce packages frozen chopped spinach, thawed
- 1/4 teaspoon nutmeg
- Heat the oil in a large skillet over medium heat. Add the onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until soft, 6 to 7 minutes.
Add the cream cheese and milk and cook, stirring, until the cream cheese is melted.
Squeeze any excess liquid out of the spinach, add the spinach to the sauce, and cook until the mixture is heated through and thickened, 3 to 4 minutes. Sprinkle with the nutmeg.
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