Lighter Creamed Spinach

Total Time:
Level: Easy
Serves: 4


  • 2 tbsp. olive oil
  • 1 c. finely chopped shallots (3 large)
  • ½ tsp. coarse salt
  • ½ tsp. pepper
  • 20 oz. coarsely chopped baby spinach
  • ¼ c. half-and-half
  • nutmeg (optional)


  1. Heat 2 Tbsp olive oil in a large skillet over medium heat.
  2. Add 1 cup finely chopped shallots (3 large), ½ tsp coarse salt, and ½ tsp pepper. Cook, stirring, until softened, about 3 minutes.
  3. A few handfuls at a time, add 20 oz coarsely chopped baby spinach, putting in more as each batch begins to shrink down.
  4. Cook until all spinach is slightly wilted, about 3 minutes (add 2 to 3 minutes if there's excess water).
  5. Add ¼ cup half-and-half and a large pinch of nutmeg (optional). Cook, stirring, until liquid evaporates, 1 to 2 minutes more.

167 cal, 9 g fat (2 g saturated), 5 g protein, 23 g carb, 4 g sugar, 8 g fiber, 476 mg sodium, 6 mg cholesterol per serving

This recipe originally appeared in the January/February 2015 issue of Dr. Oz The Good Life.

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