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Zesty Creamed Spinach

Vegetarian Times Issue: November 1, 2008   p.50

Classic creamed spinach is laced with butter and heavy cream, but we’ve revised the concept to create this easy version that gets its taste and tang from low-fat yogurt and lemon zest.

Directions

1. Heat olive oil in skillet over medium heat. Cook shallot 5 to 7 minutes or until golden, stirring frequently. Add spinach, and cook 5 minutes more. Remove from heat.

2. Stir yogurt, lemon zest, and rosemary into spinach mixture, and season with pepper.

Member Rating: 1111

ingredient list

Serves 4

  •  1 Tbs. olive oil
  • 1 large shallot, chopped (½ cup)
  • 1 16-oz. pkg. frozen chopped spinach, thawed but not drained
  • ¾ cup plain low-fat yogurt
  • 1½ tsp. grated lemon zest
  • 1½ tsp. minced fresh rosemary

Nutritional Information

Per :

Calories 107
Protein 7g
Total Fat 5g
Saturated Fat 1g
Carbs 12g
Cholesterol 3mg
Sodium 264mg
Fiber 4g
Sugar 5g
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Comments

By acasebier@gmail.com on Mar 06, 2011:
I loved your creamed spinach at Christmas. I found this recipe which I tried the evening. It turned out really yummy and is low in fat. I thought you guys might like to try it.

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