Creamed Spinach

Serves: 8

This recipe uses low-fat milk and chicken broth to add flavor and creaminess to this spinach classic without extra fat and calories.

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2 ounces 10- 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 cup 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


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.

Add the spinach and simmer until tender, about 5 minutes. Stir in the evaporated milk and nutmeg, and season with salt and pepper.

Photograph by Hallie Burton


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