Zesty Creamed Spinach

Vegetarian Times Issue: November 1, 2008 p.50

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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.

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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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