Sunday, September 11, 2011

Creamed Spinach

Sometime last week (I know, I know, I'm still being terrible at being timely on my blogging) I made this creamed spinach to go along with some microwave fake 'pulled pork' sandwiches.

Super easy. Very, very yummy. The leeks and the cream cheese added a nice little boost to what is often just a flavorless mushy side dish. We both really liked this a lot. I would make it again.


Creamed Spinach
Cooking Light, November 2005

This lightened version of the popular steak house side dish still delivers full flavor.

1/2 cup fat-free milk
2 teaspoons all-purpose flour
Cooking spray
1 cup thinly sliced leek -- (about 1 large)
2 garlic cloves -- minced
10 ounces frozen chopped spinach -- thawed, drained, and squeezed dry
1/4 cup 1/3-less-fat cream cheese -- (2 ounces)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Combine milk and flour, stirring well with a whisk; set aside.

2. Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add leek and garlic; sauté 2 minutes or until tender. Add spinach, and sauté 1 minute. Stir in milk mixture; cook 1 1/2 minutes or until slightly thick, stirring occasionally. Stir in cheese, salt, and pepper, stirring until smooth; cook 1 minute.

Servings: 4

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