Creamed Spinach
I love the creamed spinach served at steak houses. The leafy green goes perfectly well with red meat- especially cooked with lots of butter and cream. I guess anything cooked with lots of butter and cream is delicious.
My problem- the red meat already has lots of calories and when you pair a calorie laden dish like creamed spinach- it results in a very heavy meal- oh, and what about the potatoes and the wine… a lot of calories.
So, this is my take on creamed spinach. I usually make it simply by sauteing garlic with spinach. I add a bit of half and half- which has less calories than cream but still adds substantial creaminess to the dish.
I started this dish by making a white or bechamel sauce. I sauteed some flour and olive oil. I added onion and garlic and then some milk. This was a start to a very aromatic, creamy sauce. I added frozen, chopped spinach and cooked it till the excess moisture is cooked away.
The dish was delicious- with not a lot of calories. It has one tablespoon of olive oil and a third of a cup of half and half. Not bad considering it served 5 people. The taste was not compromised at all- in fact it tasted really good with the lamb and the potatoes.
Try this creamed spinach next time you are looking for a healthy side dish…
- 16 ounces frozen chopped spinach, thawed and water squeezed out
- 1 tablespoon extra light olive oil
- 1 tablespoon flour
- 1 small yellow onion, chopped
- 2 garlic cloves, chopped
- 1 cup low fat milk
- ½ teaspoon ground nutmeg
- 2 teaspoons salt
- 1/3 cup half and half
Heat a large frying pan with the olive oil. Sprinkle the flour and whisk on a medium heat. Add onion and garlic. Saute for 2 to 3 minutes on medium heat. Add the milk, nutmeg and salt. Whisk constantly and increase the heat and bring to a boil. Simmer till the liquid thickens. Add the squeezed spinach and mix well. Cook for 5 to 6 minutes covered. Take the lid off and increase the heat. Cook off the excess liquid and add the half and half. Turn the heat off and check for seasonings.
