Creamed Spinach

• 2 (10-ounce) packages frozen spinach, thawed
• 2 teaspoons olive oil
• 2 small shallots, finely chopped (about 1/2 cup)
• 4 teaspoons all-purpose flour
• 1 1/2 cups 1 percent milk
• 1/2 cup low-sodium chicken broth
• 2 tablespoons fat free evaporated milk
• Pinch ground nutmeg
• Salt and freshly ground black pepper

1. Squeeze all of the water from the spinach.
2. In a large pan, heat the oil over a medium heat.
3. Add the shallots and cook, stirring, until softened, about 2 minutes.
4. Add the flour and cook, stirring, for 30 seconds.
5. Add the milk and broth and cook, scraping up any bits from the bottom of the pan.
6. Bring to a simmer and cook for 2 minutes.
7. Add the spinach and simmer until tender, about 5 minutes.
8. Stir in the evaporated milk and nutmeg and season to taste with salt and pepper.
9. Per Serving:
10. Calories 130; Total Fat 4 g; (Sat Fat 1 g, Mono Fat 2 g, Poly Fat 0.5 g) ; Protein 10g Carb 17g; Fiber 4g; Cholesterol 5 mg; Sodium 170 mg
11. Excellent source of: Protein, Vitamin A, Riboflavin, Folate, Calcium, Magnesium, Manganese, Potassium
12. Good source of: Fiber, Thiamin, Vitamin B6, Vitamin C, Vitamin D, Copper, Iodine, Iron, Phosphorus, Selenium

frozen spinach, olive oil, shallots, allpurpose, percent milk, chicken broth, milk, ground nutmeg, salt

Taken from www.foodnetwork.com/recipes/ellie-krieger/creamed-spinach-recipe.html (may not work)