Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: EatingWell
Eatingwell

A quick and healthy take on the steakhouse favorite.

Ingredients

2 teaspoons Extra-virgin olive oil

1/4 cup Minced shallot or red onion

1 10-ounce Bag fresh spinach (see Ingredient note), tough stems removed

1 tablespoon Butter

1 tablespoon Flour

1/2 cup 1% milk

1/8 teaspoon Grated nutmeg

1/8 teaspoon Salt

1/8 teaspoon Freshly ground pepper

2 tablespoons Grated Parmesan or Pecorino Romano cheese

Preparation

1. Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add shallot (or onion); cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes.

2. Heat butter in a small saucepan over medium-high heat. Add flour and cook, stirring, until smooth and bubbling, about 30 seconds. Add milk, nutmeg, salt and pepper; cook, whisking constantly, until thickened, about 1 minute. Stir the spinach into the sauce. Sprinkle with grated cheese and serve.

Cook's Notes

Tip: Ingredient note: The sturdier texture of mature spinach stands up better to sauteing than baby spinach and it's a more economical choice. We prefer to serve baby spinach raw.

Rate This Recipe

Scroll over the empty stars to rate.   2 ratings   Read (1)/Add a Comment