NUTRITION PROFILE:
Low Calorie
| Low Carb
| High Calcium
| High Potassium
| Healthy Weight
A quick and healthy take on the steakhouse favorite.
Makes 2 servings
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
EASE OF PREPARATION: Easy
2 teaspoons extra-virgin olive oil
1/4 cup minced shallot or red onion
1 10-ounce bag fresh spinach (see Ingredient note), tough stems removed
1 tablespoon butter
1 tablespoon flour
1/2 cup 1% milk
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons grated Parmesan or Pecorino Romano cheese
1. Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add shallot (or onion); cook, stirring, 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.
NUTRITION INFORMATION: Per serving: 184 calories; 13 g fat (6 g sat, 6 g mono); 24 mg cholesterol; 10 g carbohydrate; 9 g protein; 4 g fiber; 397 mg sodium.
TIP: Ingredient Note: The sturdier texture of mature spinach stands up better to sauteing than baby spinach and it's a more economical choice. We prefer to serve baby spinach raw.
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