While simple sautéed spinach with garlic is frequently on my stovetop, I like to mix it up every once in awhile. This recipe rivals steak house creamed spinach, but is much lower in saturated fat, cholesterol and calories. If you’re a lover of goat cheese, substitute spreadable Chevre for the cream cheese.
Creamed Spinach Recipe
Makes 4 servings
Active prep and cooking time: 10 minutes
1 teaspoon extra virgin olive oil
1 garlic clove, peeled and minced
1/2 teaspoon dried onion flakes
12 oz bagged fresh baby spinach (about 7 1/2 cups)
Place a large skillet over medium heat and add the oil. When oil is hot, add garlic and onion flakes and sauté for 15 seconds. Add spinach and water and sauté for 1 to 2 minutes, tossing with tongs occasionally, just until most of the spinach is wilted. Remove pan from heat. Add in remaining ingredients and stir until cheese melts.
Nutrition Facts (per serving): Calories 85, Total fat 5 g, Saturated fat 3 g, Trans fat 0 g, Sodium 202 mg, Cholesterol 11 mg, Total carbohydrates 5 g, Fiber 3 g, Protein 6 g, Vitamin A 489% DV, Vitamin C 14% DV, Calcium 20% DV, Iron 21% DV
Bio: Michelle Dudash is a registered dietitian, Cordon Bleu-certified chef, freelance healthy-recipe columnist for The Arizona Republic, television nutritionist and recipe developer. Michelle is working on her first cookbook, “Clean Eating for Busy Families” (Fair Winds Press, fall 2012).
She has a national reputation for showing how food and health can deliciously co-exist. In her 18 years of food-business experience, she has served as a private chef and cooked at a Mobil Five-Star restaurant. She is a spokeswoman for the National Mango Board, Wonderful Pistachios and California Raisins.
A working mom, Dudash writes for those families who struggle to put a healthy meal on the table quickly every night.