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Ellie Krieger's creamed spinach recipe

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  • Ellie Krieger's creamed spinach recipe

    I made this last night using FF half and half rather than milk and evaporated milk. I also used cornstarch to make it gluten free. It was SOOO good.

    2 (10-ounce) packages frozen spinach, thawed
    2 teaspoons olive oil
    2 small shallots, finely chopped (about 1/2 cup)
    4 teaspoons all-purpose flour
    1 1/2 cups 1 percent milk
    1/2 cup low-sodium chicken broth
    2 tablespoons fat free evaporated milk
    Pinch ground nutmeg
    Salt and freshly ground black pepper
    Directions
    Squeeze all of the water from the spinach. In a large pan, heat the oil over a medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the flour and cook, stirring, for 30 seconds. Add the milk and broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes. Add the spinach and simmer until tender, about 5 minutes. Stir in the evaporated milk and nutmeg and season to taste with salt and pepper.

    Per Serving:

    Calories 130; Total Fat 4 g; (Sat Fat 1 g, Mono Fat 2 g, Poly Fat 0.5 g) ; Protein 10g Carb 17g; Fiber 4g; Cholesterol 5 mg; Sodium 170 mg

    Excellent source of: Protein, Vitamin A, Riboflavin, Folate, Calcium, Magnesium, Manganese, Potassium

    Good source of: Fiber, Thiamin, Vitamin B6, Vitamin C, Vitamin D, Copper, Iodine, Iron, Phosphorus, Selenium
    Last edited by luvs2eat; 01-07-2010, 12:22 PM.
    "What fresh hell is this?" Dorothy Parker
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