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