Creamed Spinach - 8g Carbs, 4g Fiber, 2g Sugar
From: www.drgourmet.com
Special Diet Information - --
Coumadin (Warfarin) - -
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose - -
This recipe contains cheese and some of those who are lactose intolerant
may be able to tolerate it.
Sodium - -
This is NOT a low sodium recipe.
GERD / Acid Reflux - -
This recipe contains GERD triggers and those with GERD may wish to
avoid it.
Gluten Sensitivity - -
This recipe is safe for those who are sensitive to gluten.
The refrigerator light goes on...
Even when you don't like spinach, creamed spinach is good. To me it's
great comfort food. The bitterness that you might not like about cooked
spinach is balanced well with the creaminess of the cheese, and the nutmeg
adds just the right touch of aromatic spice.
Nutmeg
Nutmeg is sold both as the whole seed and ground. The seed is about an
inch long and oval shaped with a light brown skin. Grinding your nutmeg
fresh, like grinding any spice fresh, is far superior to any ground nutmeg
that you can purchase.
I have a nutmeg grater. These come in a variety of styles but the one
I have is made by Zyliss. It has a little cylinder that the nutmeg fits
into and then is held in place with a spring. As you run the holder back
and forth over the grater there's no chance of grating your knuckles.
A must for any serious chef.
Servings: 2
Serving size: about 1 cup
Cooking Time: 15 Min
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12.
This recipe makes OK leftovers. Reheat gently.
1 (10 oz pkg) frozen spinach (thawed)
1 tsp olive oil
1/2 small onion (diced)
1/4 cup 2% milk
1 oz reduced fat cream cheese (cut into small chunks for easier melting)
1/8 tsp salt
Fresh ground black pepper (to taste)
1/8 tsp ground nutmeg
Place the spinach in a strainer and press with a rubber spatula or spoon
until all excess water is removed.
Place the olive oil in a skillet over medium heat. Add the diced onion
and cook about 5 minutes until softened.
Add the spinach and cook for about 2 minutes. Add the milk, cream cheese,
salt, pepper and nutmeg.
Cook until the cheese is melted and well blended into the spinach. Serve.
Servings: 2
Serving size: about 1 cup
Nutrition per Serving:
75 Calories, 28 Calories from Fat, 3g Total Fat, 5g Saturated Fat,
2g Monounsaturated Fat, 0g Trans Fat, 1mg Cholesterol, 300mg Sodium,
8g Total Carbs, 4g Dietary Fiber, 2g Sugars, 6g Protein
Vitamin A 333% - Vitamin C 15% - Calcium 21% - Iron 15% - Vitamin K 530 mcg -
Potassium 532 mg - Magnesium 110 mg
