Creamed Spinach

1. Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add shallot (or onion); cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes.
2. Heat butter in a small saucepan over medium-high heat. Add flour and cook, stirring, until smooth and bubbling, about 30 seconds.
3. Add milk, nutmeg, salt and pepper; cook, whisking constantly, until thickened, about 1 minute. Stir the spinach into the sauce. Sprinkle with grated cheese and serve.

Tips

Per Serving: 204 calories; 13 g fat (6 g saturated fat, 6 g mono unsaturated fat); 23 mg cholesterol; 15 g carbohydrates; 9 g protein; 3 g fiber; 370 mg sodium; 870 mg potassium

Nutrition Bonus: Vitamin A (280% daily value), Folate (74% dv), Vitamin C (70% dv), Magnesium (30% dv), Calcium (28% dv), Potassium (25% dv).

Exchanges: 1 1/2 vegetable, 1/2 lean meat, 2 1/2 fat

Contributed by: EatingWell.com

EatingWell’s updated version of creamed spinach has a low-in-fat cream sauce that’s rich with Parmesan cheese and nutmeg.