Diet It Up
Gourmet cooking. Guiltless conscience. www.dietitup.com
Adapted from The Best Baked Spinach by Smitten Kitchen
With healthy cooking, it's really important to keep your meals interesting. A big pile of steamed broccoli? NOT interesting. You'll be reaching for french fries in no time. This cream-free baked spinach is laced with gruyere cheese and topped with crispy breadcrumbs. It's simple to prepare, but feels fancy enough to have on a special occasion table.
* Serves 4
3 Weight Watchers Points per serving (approx.)
27 oz. fresh baby spinach
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 tablespoon flour
1/3 cup stock (your choice; I used beef)
1/2 cup grated gruyere cheese
2 tablespoons plain panko breadcrumbs
- Preheat oven to 375 degrees. Spray a shallow baking dish with non-stick cooking spray.
- Rinse your spinach. No need to spin or pat it dry. Place the spinach in a large pot over high heat. Cook, covered with just the water clinging to the leaves until wilted, about 4 minutes. Transfer the wilted spinach to a colander and immediately fill the large pot with cold water. Add the spinach back to the pot of cold water to shock it (stop the vegetable from overcooking). Drain again. Squeeze the spinach in your hand a little at a time to release as much water as possible. Chop coarsely.
- Wipe the pot dry. Melt 1 tablespoon of butter over moderately high heat and stir in the spinach. Cook until all of the moisture from the spinach has cooked off, about 3 minutes. Season with salt and pepper.
- Lower the heat and sprinkle with flour. Stir for 2 minutes to cook the flour. Add the stock. Cook for another minute or two. Stir in 1/4 cup of cheese. Spread the spinach into the prepared dish. Mix the remaining 1/4 cup cheese with the breadcrumbs and sprinkle on top. Melt the remaining tablespoon of butter and pour over the top of the breadcrumbs. Bake until heated through and slightly browned, about 30 minutes.