Lighter Creamed Spinach

[quicklook-recipe prep_time=”15 min” cook_time=”10 min” serves=”4″ details=”” ]

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

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

• 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

[/ingredients-left]
[ingredients-right]

• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/2 cup fat-free milk
• 1/2 cup reduced-fat cream cheese

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”25 minutes”]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Transfer the spinach to a colander and press out as much moisture as possible.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Stir in the spinach and heat through, about 30 seconds.[/step-item]

[nutrition-info calories=”163″ calories_fat=”” fat=”5 g” sat_fat=”3 g” choles=”17 mg” sodium=”466 mg” carbs=”24 g” sugars=”” protein=”9 g” fiber=”8 g”] [/nutrition-info]

[/step-list-wrapper]

Originally Published in Reader's Digest