Up until the last minute on Thanksgiving, we had planned on making creamed spinach as another side dish. We realized that it was completely unnecessary and decided to wait (thank goodness). So, we made a healthy version of creamed spinach served with smashed potatoes (which I have posted previously). It wasn't the most filling meal ever, but it certainly was a nutritious one.
Zesty Creamed Spinach (Vegetarian Times, November/December 2008)
1 Tbs. olive oil
1 large shallot, chopped (1/2 cup)
1 16-oz. pkg. frozen chopped spinach, thawed but not drained
3/4 cup plain low-fat yogurt
1 1/2 tsp. grated lemon zest
1 1/2 tsp. minced fresh rosemary
1. Heat olive oil in skillet over medium heat. Cook shallot 5 to 7 minutes or until golden, stirring frequently. Add spinach, and cook 5 minutes more. Remove from heat.
2. Stir yogurt, lemon zest, and rosemary into spinach mixture, and season with pepper.
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