A quick and healthy take on the steakhouse favorite.
- 2 teaspoons extra-virgin olive oil
- 1/4 cup minced shallot or red onion
- 1 bag (10 ounces) fresh spinach (see Ingredient Note), tough stems removed
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup 1-percent milk
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 tablespoons grated Parmesan or Pecorino Romano cheese
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.
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.
Ingredient Note: The sturdier texture of mature spinach stands up better to sautéing than baby spinach and it's a more economical choice. We prefer to serve baby spinach raw.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
184 calories; 13g total fat; 6g total saturated fat; 24mg cholesterol; 397mg sodium; 10g carbohydrates; 4g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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