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Categories:Viewed: 27 - Published at: 5 years ago
Ingredients
- 2 10 -ounce packages frozen chopped spinach, thawed
- 2 teaspoons extra-virgin olive oil
- 2 small shallots, finely chopped (about 1/2 cup)
- 4 teaspoons all-purpose flour
- 1 1/2 cups low-fat (1%) milk
- 1/2 cup low-sodium chicken broth
- 2 tablespoons evaporated milk
- Pinch of ground nutmeg
- Kosher salt and freshly ground pepper
Method
- Excerpted from Ellie Krieger's book, So Easy: Luscious Healthy Recipes for Every Meal of the Week (Wiley)
- Squeeze all of the water from the spinach.
- In a large saucepan, heat the oil over medium heat.
- Add the shallots and cook, stirring, until softened, about 2 minutes.
- Add the flour to the pan and cook, stirring, for 30 seconds.
- Add the low-fat milk and broth and cook, scraping up any bits from the bottom of the pan.
- Bring to a simmer and cook 2 minutes.
- Add the spinach and simmer until tender, about 5 minutes.
- Stir in the evaporated milk and nutmeg, and season with salt and pepper.
- Photograph by Hallie Burton
