Quick Creamed Spinach

Ingredients:

• 1 bag (16-oz.) frozen spinach, thawed
• 3/4 cup skim milk
• 4 oz. reduced-fat cream cheese, cut into chunks and softened
• 2 tsp. extra-virgin olive oil
• 1 small onion, minced
• pinch ground nutmeg
• salt
• freshly ground black pepper
• 1/4 cup grated Parmesan cheese

Makes 4 Servings

1. Place the thawed spinach in a colander set over a bowl; squeeze  to extract the juice. Pour 2 tablespoons of the juice into a cup and reserve. Discard any remaining juice.
2. In a medium saucepan, combine the spinach juice, milk and cream cheese. Bring to a simmer  over low heat, stirring and pushing the cheese against the pan to break up. (The mixture should be well combined but will not me smooth.) Remove the pan from the heat.
3. In a large skillet, heat the oil over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 3 minutes.
4. Add the spinach, stirring to coat. Stir in the milk mixture and cook until bubbling, about 3 minutes.
5. Season the spinach with nutmeg and salt and pepper to taste. Sprinkle with Parmesan and serve  hot.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. I really love spinach and cheese mixed together. This version of creamed spinach is creamy and delicious and so comforting. Frozen chopped spinach dramatically cuts down the prep time of the classic side dish. The key to this dish is the cream cheese. I highly recommend using Kraft Philadelphia 1/3 Less Fat Garden Vegetable Cream Cheese for a creamier texture and packed with more vegetable flavor. Parmesan cheese always makes everything better. This classic side dish is perfect with chicken, steak, fish, turkey, pork, lamb or duck and great for a family or holiday gathering.