Creamed Spinach with Artichokes and Shallots

Name: Creamed Spinach with Artichokes and Shallots
Prep time: 25 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 1/2 tbsp. olive oil; 1 tbsp. unsalted butter; 2 cloves garlic, finely chopped; 2 shallots, finely chopped; 1 1/2 tbsp. all-purpose flour; 1 1/2 c. 2-percent milk; 4 oz. Neufchâtel or low-fat cream cheese; 1 1/4 tsp. salt, plus more to taste; 1/4 tsp. white pepper, plus more to taste; 1 lb. fresh baby spinach, or 1 (10-ounce) package of frozen spinach, thawed; 1 (14-ounce) can artichoke hearts, drained and chopped

By Cheryl SlocumPublished: Jul 20, 2012

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creamed spinach with artichokes and shallots

Kana Okada

Yields:

6 serving(s)

Prep Time:

25 mins

Total Time:

40 mins

Cal/Serv:

165

Low-fat cream cheese paired with 2-percent milk delivers the richness of heavy cream and butter, but with 205 fewer calories, 25 fewer grams of fat, and 80 fewer milligrams of cholesterol per serving.

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Ingredients

1 1/2 Tbsp. olive oil
1 Tbsp. unsalted butter
2 cloves garlic, finely chopped
2 shallots, finely chopped
1 1/2 Tbsp. all-purpose flour
1 1/2 cups 2-percent milk
4 oz. Neufchâtel or low-fat cream cheese
1 1/4 tsp. salt, plus more to taste
1/4 tsp. white pepper, plus more to taste
1 lb. fresh baby spinach, or 1 (10-ounce) package of frozen spinach, thawed
1 (14-ounce) can artichoke hearts, drained and chopped

Directions

1. Step 1In a medium saucepan over medium heat, heat olive oil and butter. Sauté garlic and shallots until translucent, 4 to 5 minutes. Add flour and cook, stirring constantly, for 2 minutes more. Add milk, increase heat to medium-high, and whisk until mixture just begins to boil, about 6 minutes. Continue to cook, still whisking, until mixture thickens, 1 to 2 minutes more. Remove pan from heat and add Neufchâtel, 3/4 teaspoon salt, and white pepper, stirring until cheese melts. Set aside.
2. Step 2In a large skillet over medium-high heat, combine spinach, remaining salt, and 1/4 cup water and cook, stirring occasionally, until spinach is completely wilted, 4 to 5 minutes. Drain spinach and, once cool enough to handle, squeeze out liquid. Transfer spinach to a cutting board and roughly chop.
3. Step 3Return milk mixture to stovetop over medium heat. Add spinach and artichokes. Cook, stirring occasionally, until mixture begins to simmer. Add more salt and pepper, if desired, and serve hot.