i wanted cream spinach, old southern steakhouse style, to go with my pork chops! this is a lighter of a version without the cream. (since i’m trying not to get fat with how much i eat!)

and, i’m testing out some good side dishes for our easter sunday menu.

–

creamed spinach

adapted from gina’s skinny recipes.

prep time: 10 min | total time: 20 min | serves: 3-4

what you need:

• 2 tsp butter
• 1/2 cup shallots, minced
• 1 clove garlic, minced
• 2 tbsp flour
• 1 1/2 cups fat free milk
• 2 tbsp parmesan cheese
• 1/4 tsp nutmeg
• salt, pepper, red pepper flakes to taste
• 4.4 oz Boursin Light (i used laughing cow cheese since i didn’t have this! tasted just as phenom)
• 16 oz bag frozen chopped spinach, thawed & drained

get it done:

• in a large pan, melt the butter and add shallots and garlic – cook on medium for about 5 minutes

• add flour and mix well, cooking for a minute
• reduce the heat to low and slowly add milk while whisking
• add parmesan, nutmeg, salt, pepper, and red pepper – mix well
• add boursin light (or laughing cow) and mix until smooth

• add the spinach and combine it well – cook until heated through
• add salt/pepper/red pepper as necessary
• serve with your favorite main dish!