He specifically requested creamed spinach, which I'd never made before, surprisingly...I love that stuff. We're not the only ones, right? It's delicious. And so is this recipe. Thanks to Anne Burrell for providing the base. Thanks to me for making it way less fattening. (Without the cheese—which I did not miss at all—and with light milk and butter, you can cut out 230 calories and 23 grams of fat.)
By the way, no judging the ginormous potato and piece of steak on the plate. I feel the need to point out that I ate less than half of each. I needed to save room for a berry tartlet. Priorities, you know.
Creamed Spinach
Olive oil
Cooking Spray
2 pounds washed baby spinach (bagged is easiest)
One large shallot, minced
3 cloves garlic, minced
2 tablespoons light butter (butter/canola mix)
2 tablespoons flour
1 cup 1% milk
About 1/8 tsp nutmeg
sea salt
Coat a stock pot with spray and heat over medium. Add spinach and cover, stirring and tossing often until mostly wilted, then remove spinach to a colander to drain. You may need to do one pound at a time for space reasons.
Add a splash (about 2 tsp) of olive oil to the pot. Add shallot and saute about 3 minutes or until soft. Add garlic and saute another 2 minutes. Add butter and allow to melt. Using a whisk, stir in flour. Cook, moving around constantly, 4-5 minutes.
Slowly whisk in milk and nutmeg. Stir frequently, allowing milk to come to a boil, then reduce heat immediately to low and continue whisking about 5 minutes or until thick. Add salt to taste, around 1/2 tsp or so. Stir in spinach. Serve hot.
652 calories total
8 servings/81.5 calories
6 servings/109 calories
4 servings/163 calories
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