Bridget's Creamed Spinach (63 cals for 1/2C serving)

2 pounds of fresh spinach (or if frozen is used, you need 32oz)
2 tablespoons of I can't believe its not butter
1/2 cup of finely chopped onions (size of a small onion)
1 teaspoon of finely minced garlic
3/4 teaspoon of salt
1/2 ground black pepper
1/4 teaspoon ground nutmeg
1/2 cup of skim milk
2 tablespoons of white flour

You can add up to 1/2 teaspoon of nutmeg more.

Boil pot of water over high heat. Lightly salt the water (no more than 1 teaspoon). Add spinach and cook for 2 mins.

Pour milk and add flour. Mix well to thicken. Add salt, pepper, and nutmeg and mix again. Set aside.

In a saute pan or non stick skillet, melt butter and add onions and garlic. Saute about 2 minutes.

The spinach will finish first. So, drain in mesh strainer and press out remaining water from spinach. Finely chop the spinach and add to pan with onions and garlic stirring until soft and mixed well. Continue cooking until all the liquid is released from the spinach, stirring frequently.

Add the milk mixture, stirring frequently until the milk is thickened up and liquid is reduced by half. This will take no more than 4 minutes.

Remove from heat and serve immediately


Serving Size: Makes 4 servings. 1/2 cup servings.