I think creamed spinach gets a bad wrap because we remember all too well the mushy stuff that was served out of the freezer and heated in the microwave or stovetop. However, when made with fresh spinach and a homemade sauce, it goes from gloppy to glorious. Try it out; it’s an easy recipe that is worth revisiting again. And since it’s low fat, it comes guilt free too.
PS: Spinach is really good for you too.
1 (10-ounce) bag of baby spinach
½ onion – chopped
½ cup skim milk
½ tablespoon cornstarch
¼ teaspoon salt
Pinch of nutmeg
¼ cup (2 ounces) fat free cream cheese in the tub
- Heat non-stick sauté pan on medium heat and spray with cooking spray. Sauté spinach for about 5 minutes until wilted. Remove spinach and set over a colander to drain any excess water.
- Keeping the heat on medium, add onion and sauté for 5 minutes until onion is soft.
- In a small mixing bowl, mix milk and cornstarch and add to onion mixture along with salt, nutmeg and cream cheese. Stir until cream cheese is melted and milk mixture is thickened. Add spinach and serve.