March 4, 2014

Easy, Lighter Creamed Spinach {recipe swap}

We are continuing with our effort to remove high-carb side dishes (rice, potatoes, pasta) from our meals and concentrate on richer vegetable dishes.  Here is another winner...

Easy, Lighter Creamed Spinach
Adapted from Martha Stewart

2 Large bags of spinach (or big Costco container)
1 Tablespoons butter
1/2 Medium onion, minced
4 Garlic cloves, minced
4 Ounces Neufchatel cheese, cubed
1/2 Cup skim milk
Sea salt and ground pepper
Ground nutmeg, a pinch

Bring a large pot of salted water to a boil.  Add Spinach and cook about 1 minute, or until wilted.  Drain in colander and rinse with cold water until cool.  Squeeze spinach to remove as much liquid as possible.  (*I use a thin, cotton dish towel to squeeze spinach; works like a charm).

In a large saucepan, melt butter over medium heat and saute onion and garlic.  Season with salt and pepper, to taste.  Cook, stirring occasionally, 4-6 minutes.  

Add cream cheese and milk, stirring until cream cheese is melted and smooth.  Stir in spinach and continue cooking over medium heat until mixture thickens.  About 10 minutes.  Sprinkle with a pinch of nutmeg and season with salt and pepper.  Serve immediately.

Note:  It will astound you how small of a portion you will end up with from all that spinach.  My version serves 2-4, double the recipe and triple the spinach to serve more!

This lighter version will be looser than the traditional, but the taste is wonderful, while saving some calories for that steak that should accompany this!

Thanks for visiting!
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