Lighter Creamed Spinach

Lighter Creamed Spinach

Quick look

  • prep 15 min    cook 10 min
  • serves 4

He won’t know this is a lighter version of the classic creamed spinach unless you tell him.


  • 1 1/2 pounds fresh spinach, large stems removed
  • 1/4 cup minced onions
  • 1 garlic clove, minced
  • 1/4 teaspoon dried oregano
  • 2 teaspoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup fat-free milk
  • 1/2 cup reduced-fat cream cheese

    How to make it   25 minutes

  • 1

    Rinse the spinach then transfer to a large soup pot or pasta pot with the water clinging to the leaves. Put over medium heat, cover, and cook until the spinach on the bottom begins to wilt, 2 minutes. Stir well and cook until the rest of the spinach is just wilted, 2 to 3 minutes more.

  • 2

    Transfer the spinach to a colander and press out as much moisture as possible.

  • 3

    Coat a large nonstick sauté pan with cooking spray and place over medium heat. Add the onions, garlic, and oregano and cook until the onions are softened, about 4 minutes. Stir in the flour, salt, and nutmeg and cook for 1 minute. Whisk in the milk and cream cheese, whisking constantly in a corner of the pan until the sauce thickens, about 1 minute.

  • 4

    Stir in the spinach and heat through, about 30 seconds.

  • Nutritional Information(per serving)

    • Calories: 163
    • Fat: 5 g
    • Saturated Fat: 3 g
    • Cholesterol: 17 mg
    • Sodium: 466 mg
    • Carbs: 24 g
    • Protein: 9 g
    • Fiber: 8 g

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