This dish surprised me. We had copious amounts of spinach from our CSA, and while we all love a good spinach salad, between the leaf lettuce, romaine and spinach we received, we were all salad-ed out. My boys are still only eating sautéed greens with “no thank you” helpings, so I developed this idea to try greens in a new way. It was delicious!
Perhaps you aren’t sure if you would enjoy creamed spinach, but approach it this way: do you like spinach artichoke dip? This side dish is more reminiscent of a spinach dip, but translated into a much lighter version, because it uses reduced fat sour cream and no whipping cream or full fat cream cheese.
I love side dishes like creamed spinach because it is fun to dip (in this case, salmon) pieces of other food on the plate and mix flavors. I guess I am just a kid at heart, because it seems to me that most kids love to dip too.
Creamed Spinach
2 teaspoons olive oil
1 – 6oz container baby spinach, chopped
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon fresh ground pepper
dash of nutmeg
½ cup light, reduced fat sour cream
1 tablespoon parmesan cheese
In a large skillet over medium high heat, heat the oil and then add the spinach, garlic, salt and pepper. Stir occasionally, and continue cooking until the spinach has “wilted,” about 7-8 minutes. Remove from heat.
Add the nutmeg, sour cream and parmesan cheese and stir well.
Serves 2-4 as a side (if your family all loves spinach, you may want to double the recipe)
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