I love spinach. Especially baby spinach. I enjoy it in salads, on sandwiches, with pasta and in dips!
One of my favorite ways to have it, is creamed. I love it but, my hips and the scale do not. So, I decided to make a version that was still tasty but on the lighter side.
Here is what you’ll need:
Pre-heat a skillet on medium heat with about 1/2 a Tbs. of Olive oil in the bottom. Once it is a little ripply, add in your green onion (whites) and minced garlic.
Add a little salt and pepper and let the garlic and onions brown up a bit. You want a nice cashew color but no darker!
Mmmm, perfect! Now, dump in the entire bag of spinach and put the lid on for about a minute.
After about a minute, lift the lid and start tossing the spinach. You’ll notice it is a lot more manageable now.
serves 4 (if you share)
1 bag of baby spinach
1/2 Tbs of olive oil
1 Tbs of minced garlic
1 Tbs of chopped green onion (whites, the end part)
1/2 Tbs of light or fat free sour cream
1/2 Tbs of whipped cream cheese
Pre-heat a skillet on medium heat with the olive oil.
When the olive oil ripples, add in the green onion and minced garlic. Add salt and pepper and saute until lightly golden.
Add in the entire bag of baby spinach and put a lid on the pan for about a minute.
Lift the lid and toss the spinach in the aromatics for a couple pf minutes. When it is wilted, remove from the heat.
Stir in the sour cream and whipped cream cheese and serve!