Creamed spinach gets a healthy makeover. Less fat. Fewer calories. More flavor.
When we think of creamed spinach, our minds wander back to the 1950s and 60s. We’re not sure why, but creamed spinach has a certain, shall we say, retro feel about it. It’s also loaded—and we mean loaded—with more saturated fat and calories than a nutrient-rich vegetable like spinach deserves!
A few weeks ago, Facebook fan, Cindi, sent us her family’s favorite creamed spinach recipe and asked us to give it a makeover, so we did what we usually do and got cooking.
Cindi’s recipe, made with half & half, full-fat cream cheese, and lots of butter, needed a slim down (and a bit of a flavor boost). To that end, we created a cream-less base for the spinach using 1% low-fat milk, a roux made with olive oil versus butter, and a bit of light cream cheese. For added flavor, we turned to sauteed onion, nutmeg, and grated Parmesan cheese.
We share the recipe on episode #172 of Cooking with the Moms podcast and chat about our favorite holiday recipes and food adventures from the 2011 season.
- Two 10-ounce boxes frozen chopped spinach
- 3 tablespoons extra virgin olive oil, divided
- 1 small onion, minced
- 2 tablespoons all-purpose flour
- 1½ cups 1% low-fat milk
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- A few generous pinches ground nutmeg (use fresh if you have it)
- ⅓ cup grated Parmesan cheese
- ¼ cup light cream cheese
- Cook the spinach according to package directions. Once cooked, drain in a colander, and press with the back of a large spoon to remove excess moisture. Set aside.
- Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the remaining 2 tablespoons of olive oil and the flour and whisk constantly until the mixture is smooth and golden, about 2 minutes.
- Whisk the milk, salt, pepper, and nutmeg slowly into the flour mixture. Raise the heat and bring to a low boil, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 3 minutes.
- Turn off the heat and whisk in the Parmesan cheese and cream cheese until the cream cheese melts. Stir in the cooked spinach, and season with additional salt, pepper, and nutmeg to taste. Place over low heat and reheat if necessary.
For comparison sake, Cindi’s creamed spinach is a lot higher in the numbers: 210 calories, 17 grams fat, and 10 grams saturated fat (that’s about half a day’s worth).
Our healthy “creamed” spinach recipe is a keeper for sure. Perfect for the holidays … or any time of the year as far as we’re concerned. As for the holidays, we ate a lot! What follows are just a few of the culinary highlights:
Before: Janice’s daughters, Carolyn and Leah, decorate gingerbread houses with their neighborhood gal pals.
After: Call the dentist, because one very silly 12-year old (the girl in the Santa hat) is about to devour A LOT of candy!
Christmas Eve appetizers at Janice and Don’s house: Smoked salmon with capers and light cream cheese, grape tomatoes stuffed with smoked oysters, olives, cheeses, and skinny string beans with dip.
Right before the holidays, Liz attended a dinner at Forum restaurant in Boston sponsored by Bard Valley Medjool Dates. To read more about the evening and to savor every delicious bite of the meal, head on over to fellow food blogger Janel’s blog post at Eat Well with Janel. In the New year, we hope to create a few new recipes featuring dates.
Liz’s mom makes the best matzo ball soup on the planet. The matzo balls float versus sink, which is just how the whole family likes them.
Tell us about your most delicious food adventure this holiday season. And if you try our Crazy-Good Cream-less Creamed Spinach, let us know what you and your family think of it.