Creamed Spinach


Core Recipe
Servings | 4
Preparation Time | 10 min
Cooking Time | 7 min
Level of Difficulty | Easy

If you've been dodging this fat-laden side dish, it's time to put it back on your plate. We've trimmed it down so you can stay on track without sacrificing this traditional favorite.


10 oz chopped frozen spinach, thawed, water squeezed out
1/2 cup fat-free evaporated milk
1 tsp dehydrated onion flakes, or minced onion
1/2 tsp garlic powder
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Instructions


1. In a blender or food processor, combine spinach and evaporated milk; puree until smooth.
2. Transfer mixture to a medium saucepan and add minced onion and garlic powder; set pan over medium heat and bring to a simmer. Cook, stirring occasionally, until thick, about 5 minutes; season to taste with salt and pepper. Yields about 1/2 cup per serving. (Note: For those on the Flex Plan, keep in mind that a larger 1-cup serving will have a POINTS value of 1.)*



Notes

Try using fresh baby spinach for a delicate flavor and brilliant green color. Steam 12 ounces of baby spinach leaves in a steamer over boiling water for 2 minutes. Drain and proceed with the recipe. You can also use 1 chopped shallot instead of the onion flakes.
Chef Tips

We renovated Creamed Spinach by:

* Using fat-free evaporated milk instead of whole milk, cream or a butter-based béchamel sauce.
* Eliminating butter from the recipe.