Creamed Spinach

Creamed Spinach Recipe

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Wayne Jeseritz


This was taken out of the diabetic cooking cookbook. I have not tried this yet.


★★★★★ 2 votes

4 (about 1/2 cup per serving)
20 Min
15 Min
Stove Top


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  • 2 tsp
    olive oil
  • 1/2 c
    chopped leeks
  • 2
    bags ( ounces each) baby spinach
  • 1 1/2 oz
    reduced-fat cream cheese
  • 1 1/2 Tbsp
    fat-free (skim) milk
  • 1/8 tsp

How to Make Creamed Spinach


  1. Heat oil in large skillet or Dutch oven over medium-high heat and cook and stir leek 4 to 5 minutes or until soft. (Stir frequently to prevent burning.) Add spinach and cook and stir 2 minutes until wilted. Remove to bowl and keep warm.
  2. Melt cream cheese in small saucepan over low heat. Add milk and whisk until smooth.
  3. Pour sauce into vegetable mixture. Sprinkle with salt, pepper and nutmeg. Mix well.
  4. Calories 86
    Total Fat 5g
    Saturated Fat 2g
    Protein 3g
    Cargobhydrate 7g
    Cholesterol 8mg
    Dietary Fiber 2g
    Sodium 204 mg
    Dietary Exchanges:
    1 Fat, 1 Vegetables

Printable Recipe Card

About Creamed Spinach

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Diabetic, Low Carb
Other Tags: Quick & Easy, Healthy

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