Even those who say they don’t like Spinach – this stuff is lick the plate good. If you are going to eat carbs, make them the vegetable kind. Use bites of this delicious dish to moisten your bites of turkey: a trick of bariatric eating.
Parmesan Creamed Spinach
Author: Susan Maria Leach, Before & After
- 1 tablespoon olive oil
- 2 large shallots minced
- 4 teaspoons flour
- 1½ cups low fat milk
- ¼ cup evaporated skim milk
- 1 teaspoon Better than bouillon
- 2 (10-ounce) packages frozen chopped spinach, thawed, squeezed and drained
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- Pinch of nutmeg
- ¼ cup grated Parmesan cheese
- In a large saucepan sauté the shallots in the olive oil until softened and translucent, 2 to 3 minutes.
- Sprinkle in the flour and stirring constantly, cook until absorbed into the oil, 30 to 45 seconds. Slowly whisk in the milk and evaporated milk and cook, scraping any of the residual cooked flour from the bottom of the pan.
- Stir in the chicken base, bring to a simmer and cook until thickened, 2 to 4 minutes.
- Add the spinach and simmer until tender, 3 to 4 minutes.
- Add the salt, pepper and nutmeg.
- Remove from heat and stir in the Parmesan.