Creamed Spinach Recipe

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

October 25, 2011 • 8 comments

While simple sautéed spinach with garlic is frequently on my stovetop, I like to mix it up every once in awhile. This recipe rivals steak house creamed spinach, but is much lower in saturated fat, cholesterol and calories. If you’re a lover of goat cheese, substitute spreadable Chevre for the cream cheese.

Creamed Spinach Recipe

Makes 4 servings

Active prep and cooking time: 10 minutes

1 teaspoon extra virgin olive oil

1 garlic clove, peeled and minced

1/2 teaspoon dried onion flakes

12 oz (337 g) bagged fresh baby spinach (about 7 1/2 cups)

1 tablespoon (15 ml) water

1/3 cup (77 g) Neufchatel (light) cream cheese

2 tablespoons (10 g) grated Parmesan cheese

1 teaspoon lemon juice

2 turns freshly ground black pepper

Place a large skillet over medium heat and add the oil. When oil is hot, add garlic and onion flakes and sauté for 15 seconds. Add spinach and water and sauté for 1 to 2 minutes, tossing with tongs occasionally, just until most of the spinach is wilted. Remove pan from heat. Add in remaining ingredients and stir until cheese melts.

Nutrition Facts (per serving): Calories 85, Total fat 5 g, Saturated fat 3 g, Trans fat 0 g, Sodium 202 mg, Cholesterol 11 mg, Total carbohydrates 5 g, Fiber 3 g, Protein 6 g, Vitamin A 489% DV, Vitamin C 14% DV, Calcium 20% DV, Iron 21% DV

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Creamed Spinach

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: October 25, 2011

• Yield: 4 Servings
• Prep: 5 mins
• Cook: 5 mins
• Ready In: 10 mins

Nutrition Facts (per serving): Calories 85, Total fat 5 g, Saturated fat 3 g, Trans fat 0 g, Sodium 202 mg, Cholesterol 11 mg, Total carbohydrates 5 g, Fiber 3 g, Protein 6 g, Vitamin A 489% DV, Vitamin C 14% DV, Calcium 20% DV, Iron 21% DV

Ingredients

• 1 teaspoon extra virgin olive oil
• 1 clove garlic peeled and minced
• 1/2 teaspoon dried onion flakes
• 12 oz (337 g) bagged fresh baby spinach (about 7 1/2 cups)
• 1 tablespoon (15 ml) water
• 1/3 cup (77 g) Neufchatel (light) cream cheese
• 2 tablespoons (10 g) grated Parmesan cheese
• 1 teaspoon lemon juice
• 2 turns freshly ground black pepper

Instructions

1. Place a large skillet over medium heat and add the oil. When oil is hot, add garlic and onion flakes and sauté for 15 seconds.
   
2. Add spinach and water and sauté for 1 to 2 minutes, tossing with tongs occasionally, just until most of the spinach is wilted.
   
3. Remove pan from heat. Add in remaining ingredients and stir until cheese melts.
   

• Cuisine: American
• Course: Side Dish
• Skill Level: Moderate