Lo-Cal Silky Creamed Spinach - 5 ingred
||5 / 10
Four 6-ounce bags of pre-washed baby spinach
2 cups Silk Unsweetened Soymilk
1 bay leaf
1-tablespoon butter or olive oil
1-tablespoon minced shallot
2 tablespoons unbleached flour
3/4-teaspoon kosher salt
Pinch of freshly grated or ground nutmeg
Freshly ground black pepper
Place spinach in a large saucepan or stockpot with 1/2 cup of water.
Cook covered over medium heat until the leaves are wilted, about 4-5 minutes. Drain in a colander and let cool. Press or squeeze out the excess water from the spinach and finely chop. Set aside in a medium bowl.
In a saucepan heat the Silk® Soymilk with the bay leaf to just below the boiling point and set aside. In another saucepan heat the butter over medium high heat and sauté the minced shallots for 2-3 minutes to soften.
Sift in the flour and cook, stirring with a wooden spoon over medium heat until the flour is browned slightly in color about 2 minutes. Remove from the heat and let cool slightly. Slowly whisk in the warm Silk® Soymilk and return the saucepan to the heat. Bring the sauce to a boil and reduce the heat to a simmer, stirring often to prevent lumps and cook for about 6-8 minutes until it reaches the consistency of a thick cream sauce. Remove the bay leaf.
Mix in the spinach. Season with the salt, nutmeg and add freshly ground pepper to taste.
You can cut a lot off the prep time if you just buy the frozen spinach.
Each serving has 116 calories, 6 grams fat, 0 cholesterol, 580 mg salt, 849 mg potassium, 10 grams carb, 3 grams fiber8 grams protein.
Using the Silk Soymilk really cuts the fat and calories, while boosting protein. Silk brand is smooth, and if you have lumps it is from not stirring in the flour carefully. Use a whisk if you have problems with that.
Oodles more Silk Soymilk recipes are at SilkSoymilk.com