Ingredients 2 teaspoons extra-virgin olive oil
1/4 cup minced shallot, or red onion
3 cloves garlic, diced
10 ounces fresh spinach, tough stems removed
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup low-fat milk
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons grated Parmesan or Pecorino Romano cheese
Preparation
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.
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.
Notes: We made quadrupled this recipe for four people and there was extra, but not a ton.
I would also use the hand blender to blend it a little. I like my creamed spinach creamier.
I made this again tonight and I thought it turned out much better. I used 2 10 oz boxes of chopped spinach. I didnt defrost and drain it enough so I let it cook on high for about 10 minutes before starting the other pan. It was still very liquidy so I drained it again.
ReplyDeleteIn the "cream" pan I did 1 Tbsp of melted butter whisked with 1 Tbsp of flour. I then added 1/2 c skim milk and thought I would need more cream so I added another 1/2 c skim milk and 1 Tbsp of flour.
Made enough for 2 of us