Ingredients Jump to Instructions ↓

  1. 2 10-ounce packages frozen chopped spinach , thawed

  2. 2 teaspoons extra-virgin olive oil

  3. 2 small shallots, finely chopped (about 1/2 cup)

  4. 4 teaspoons all-purpose flour

  5. 1 1/2 cups low-fat (1%) milk

  6. 1/2 cup low-sodium chicken broth

  7. 2 tablespoons evaporated milk Pinch of ground nutmeg Kosher salt and freshly ground pepper

Instructions Jump to Ingredients ↑

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


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