Creamed Spinach

Source: Healthy Appetite with Ellie Krieger, Food Network

adapted by http://theresalwaysthyme.blogspot.com

2 (10-ounce) packages frozen spinach, thawed

2 teaspoons olive oil

2 small shallots, finely chopped (about 1/2 cup)

4 teaspoons all-purpose flour

1 1/2 cups 1 percent milk

1/2 cup low-sodium chicken broth

2 tablespoons fat free evaporated milk

Pinch ground nutmeg

Salt and freshly ground black pepper

Squeeze all of the water from the spinach. In a large pan, heat the oil over a medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the flour and cook, stirring, for 30 seconds. Add the milk and broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes. Add the spinach and simmer until tender, about 5 minutes. Stir in the evaporated milk and nutmeg and season to taste with salt and pepper.

My notes: I used two big bags of fresh baby spinach and chopped it. I used one cup of 2% milk because that was all I had on hand, and I used one cup cup, maybe less of the chicken stock. Next time I'd do the exact same, maybe add a little more spinach, it cooks down so much.