Tuesday, December 14, 2010
Low-Fat Creamy Spinach
Even many non-veggie lovers like creamed spinach. What's not to like? It's creamy and rich and...a blocked artery waiting to happen. Obviously you can eat anything once in a while and creamed spinach is Brian's particular indulgence on our rare outings to steak houses. But this version is so light it can be eaten every day and so tasty that you'll want to.
2 Cups spinach (frozen works very well in this dish but fresh is fine, too)
2 Cloves garlic, minced
1 Tablespoon olive oil
1/2 Cup low-fat ricotta cheese
2 Tablespoons fat-free half & half
2 Tablespoons Parmesan cheese, grated
Salt & pepper to taste
In a large skillet, sauté the garlic in the olive oil until softened but now browned. If using frozen spinach, make sure you squeeze it dry after you cook it. Add the spinach to the skillet and sauté for a few minutes with the garlic. Add the ricotta, half & half and 1 tablespoon of the Parmesan cheese. Season with salt and pepper. Serve hot and sprinkle the remaining tablespoon of Parmesan on top.
According to the package, this amount of spinach makes six servings but in our house it serves two!