Contemporary Creamed Spinach

• 1 1/2 to 2 pounds fresh spinach, well washed, stemmed, and coarsely chopped
• One 12.3-ounce container firm silken tofu
• 1 1/2 tablespoons nonhydrogenated margarine
• 1 tablespoon minced fresh dill or 1 teaspoon dried dill
• Salt and freshly ground pepper to taste

1. Steam the spinach in a large pot, in batches if need be, just until it wilts.
2. Just the water clinging to the leaves is sufficient.
3. Drain, then place on a cutting board and chop finely.
4. Puree the tofu in a food processor until completely smooth.
5. Combine the pureed tofu with the remaining ingredients in a medium saucepan and stir together.
6. Heat slowly over medium-low heat, stirring occasionally, until hot, and serve.
7. A recent study I read ranking vegetables in order of their nutritional quality put spinach at the top of the list (next were the other dark leafy greens, then sweet potatoes, broccoli, and carrots).
8. Its packed with nutrients, notably iron and vitamin A.
9. For convenience, I use frozen chopped spinach in soups and stews, especially when a large quantity is needed, but when spinach is the highlight of a dish, I much prefer fresh organic spinach.
10. Often, I will simply steam the spinach (with just the water clinging to the leaves) and remove it from the heat the minute it wilts down.
11. After draining it, I stir in the customary pat of natural margarine that I like on steamed green vegetables, plus a pinch of salt.
12. Calories: 88
13. Total Fat: 4g
14. Protein: 6g
15. Carbohydrate: 6g
16. Cholesterol: 0mg
17. Sodium: 135mg

fresh spinach, silken tofu, margarine, fresh dill, salt

Taken from www.epicurious.com/recipes/food/views/contemporary-creamed-spinach-372904 (may not work)