Lighter Creamed Spinach Recipes

CREAMED SPINACH - LIGHTENED UP

Steps:

• In a large saute pan, melt butter. Add shallots and garlic and cook on medium about 5 minutes.
• Add flour to shallots, mix well and cook one more minute.
• Reduce heat to low and slowly add milk, whisking well.
• Add parmesan cheese, nutmeg, salt and pepper and mix well.
• Add boursin light and mix with until smooth.
• Add spinach and combine well with sauce, cook one minute, until heated through. Adjust salt and pepper if necessary.

FAST AND EASY CREAMED SPINACH

Steps:

• Pour olive oil into a large soup pot, place over high heat, add spinach, and cover. Cook for 1 minute, uncover, and lightly stir until most of the leaves are bright green and wilted, about 2 minutes. Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle, squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop.
• Mix salt, black pepper, cayenne pepper, and nutmeg in a small bowl.
• Place a large skillet over medium heat, melt butter in skillet, and stir shallot in the hot butter until just barely golden and translucent, 3 to 4 minutes. Stir seasoning mixture into shallot mixture and pour in cream. Raise heat to medium-high and reduce cream sauce to about half, about 5 minutes. Stir in lemon zest.
• Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated, about 2 minutes. Stir Parmigiano-Reggiano cheese into spinach until thoroughly combined; serve immediately.

LIGHTER CREAMED SPINACH

Steps:

• Gently melt the soft cheese in a medium saucepan. When melted, add the spinach and stir well to combine. Heat gently until warmed through. Add the nutmeg, season, then serve immediately.

LIGHT CREAMED SPINACH

Steps:

• Heat oil. Add onions.
• Add spinach.
• Add lemon juice and cream when spinanch is cooked, followed by cheese. Stir briskly to mix and serve.

LIGHTENED-UP CREAMED SPINACH

Steps:

• Squeeze spinach hard with your hands to remove as much water as possible. Place spinach on a cutting board, chop it roughly and set aside. Heat butter and olive oil in a large skillet over medium-high until butter foams. Reduce heat to medium, add shallots and cook, stirring, until shallots soften and begin to brown, two or three minutes.
• Add spinach and season with salt, pepper and nutmeg to taste. Cook, stirring, until ingredients are combined and spinach is heated through. Remove from heat and add half and half, stirring to combine well. Serve immediately.

CREAMED SPINACH

Steps:

• Squeeze all of the water from the spinach. In a large saucepan, heat the oil over medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the flour to the pan and cook, stirring, for 30 seconds. Add the low-fat milk and broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmer and cook 2 minutes.
• Add the spinach and simmer until tender, about 5 minutes. Stir in the evaporated milk and nutmeg, and season with salt and pepper.

LIGHT CREAMED SPINACH

Steps:

• 1. Boil the washed spinach in a medium-sized saucepan. Drain thoroughly in a colander.
• 2. Return the drained spinach to the saucepan. Add either the olive oil or the water, and the garlic. Simmer on medium heat for about 5-7 minutes.
• 3. Add the yogurt to the spinach and garlic mixture, and cook on medium to low heat until well blended.
• 4. Serve warm as a side dish for meat or other vegetables, or as an accompaniment to baked or boiled potatoes. Crusty rolls or garlic/French bread also go well with this dish.

LIGHTER SOUFFLED SPINACH

Steps:

• Preheat oven to 375 degrees. Butter a 9-by-1 1/2-inch round baking dish; set aside. Cover potato with water in a small saucepan. Add a pinch of salt. Bring to a boil; reduce to a simmer, and cook, uncovered, until tender, about 12 minutes. Drain. Pass through a ricer into a bowl; set aside.
• Wash spinach, and drain, but do not dry. Transfer to a large skillet. Cover, and cook over medium-high heat, stirring once, until wilted, about 3 minutes. Drain. Let cool slightly; squeeze out any excess liquid. Coarsely chop.
• Stir together the potato, spinach, ricotta, egg yolk, nutmeg, 1/2 teaspoon salt, and the pepper in a large bowl; set aside.
• Put egg whites, cream of tartar, and a pinch of salt into the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until stiff glossy peaks form, about 3 minutes. (Do not overbeat.)
• Whisk one-third of the egg-white mixture into spinach mixture. Gently fold in remaining egg-white mixture. Transfer to prepared baking dish. Bake until slightly puffed and set in center, about 20 minutes. Serve immediately.