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.

Another great way to make spinach interesting. This goes well with a spicier main dish. Takes more like 10 minutes at most.

Anonymous

I love it

Anonymous, Tel Aviv, Is

This is gross! If you don't want to be barfing up green stuff for a week, than don't try this thing they call food! I had a dentist appointment the next day, and the dentist thought i had stuck a bag of grass in my mouth because my teeth were so green! It took about 12 pieces of gum to take out all of the gunk between my teeth! I'd rather eat up all the sweet things in the world than have a bite of that again!

, Miami, Fl

I actually loved this recipe, but of course not everyone goes for creamed spinach. However, everyone knows you have to brush you teeth before going to the dentist!

Can someone tell me if this can be done with frozen spinach?? If so how much?

Benjamin, Indianapolis, IN

I have made this a couple of times now. It is as good as full fat creamed spinach. I did add a step and drain the spinach well in a colander pressing to get out the liquid. Without this step, the sauce can be a little thin.

Cara, Richmond, VA