Creamed Spinach

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

1. Excerpted from Ellie Krieger's book, So Easy: Luscious Healthy Recipes for Every Meal of the Week (Wiley)
2. Squeeze all of the water from the spinach.
3. In a large saucepan, heat the oil over medium heat.
4. Add the shallots and cook, stirring, until softened, about 2 minutes.
5. Add the flour to the pan and cook, stirring, for 30 seconds.
6. Add the low-fat milk and broth and cook, scraping up any bits from the bottom of the pan.
7. Bring to a simmer and cook 2 minutes.
8. Add the spinach and simmer until tender, about 5 minutes.
9. Stir in the evaporated milk and nutmeg, and season with salt and pepper.
10. Photograph by Hallie Burton

extravirgin olive oil, shallots, allpurpose, lowfat, chicken broth, milk, ground nutmeg, kosher salt

Taken from www.foodnetwork.com/recipes/ellie-krieger/creamed-spinach-recipe2.html (may not work)