Creamed Spinach (Ellie Krieger) |
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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 8 |
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Ingredients:
2 10 -ounce packages frozen chopped spinach, thawed |
2 teaspoons extra-virgin olive oil |
2 small shallots, finely chopped (about 1/2 cup) |
4 teaspoons all-purpose flour |
1 1/2 cups low-fat (1%) milk |
1/2 cup low-sodium chicken broth |
2 tablespoons evaporated milk |
pinch of ground nutmeg |
kosher salt and freshly ground pepper |
Directions:
1. Excerpted from Ellie Krieger's book, So Easy: Luscious Healthy Recipes for Every Meal of the Week (Wiley)
2. Squeeze all of the water from the spinach. In a large saucepan, heat the oil over medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the flour to the pan and cook, stirring, for 30 seconds. Add the low-fat milk and broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmer and cook 2 minutes.
3. Add the spinach and simmer until tender, about 5 minutes. Stir in the evaporated milk and nutmeg, and season with salt and pepper.
4. Photograph by Hallie Burton
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