Creamed Spinach - A Little Lighter | MyGourmetConnection Recipes

Creamed Spinach - A Little Lighter

Both my mother and grandmother made positively delicious creamed spinach. It was a full fat version, with plenty of cream cheese, a big chunk of butter, some heavy cream - what could be bad? Besides the calories and fat grams, that is. I've been making this slimmed-down version for years. It's not necessarily ultra low cal, but it tastes plenty creamy and is satisfying comfort food at its best.

Creamed Spinach - A Little Lighter

Ingredients ~
20 ounces frozen chopped spinach, thawed and drained
2 tablespoons butter
1/2 cup onion, chopped
1/2 teaspoon salt
2 teaspoons flour
1/2 to 3/4 cup low-fat milk (2% milkfat)
2 tablespoons reduced fat sour cream (not fat free)
1/4 teaspoon freshly ground nutmeg
Freshly ground black pepper

Preparation ~
Thaw the spinach in a strainer or colander and gently squeeze out excess moisture.

Melt the butter in a large skillet over medium heat. Add the onion and sauté for a minute or two until soft and translucent.

Season with salt and sprinkle on the flour. Sauté for 3 to 4 more minutes, until the flour coated onion turns a light golden brown. Stir frequently and scrape any browned bits from the bottom of the pan.

Slowly add 1/2 cup of the milk, stirring constantly until the mixture begins to bubble and thicken. If it becomes too paste-like, add more milk a tablespoon at a time. Add the spinach and sour cream and continue to stir until thoroughly combined. Add the freshly ground nutmeg and black pepper. Taste and add a bit more salt if necessary.

Makes 4 servings