Easy creamed spinach
2
Points®
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
4
Difficulty
Easy
Creamed spinach is usually made with a rich white sauce called béchamel, which is one of the French mother sauces—or base sauces on which an array of other dishes are built. We simplified the lengthy prep of making a roux that is then thinned with milk by simply stirring low-fat cream cheese into the hot wilted spinach. The result is equally creamy and surprisingly tasty. Consider adding a few gratings of nutmeg along with the salt and pepper for a hint of spice.
Ingredients
Canola oil
¾ tsp
Shallot
3 Tbsp, chopped, chopped
Scallions
¾ cup(s), chopped, sliced
Spinach
12 oz, baby-variety (about 16 cups)
Low fat cream cheese
¼ cup(s), softened (about 2 oz)
Table salt
¾ tsp, or to taste
Black pepper
⅛ tsp, freshly ground, or to taste