A light cream sauce enhanced with Parmesan cheese coats fresh spinach in this side dish. Try it with pork chops, fish fillets, or turkey cutlets.

　　

Ingredients

Serves 4; 1/2 cup per serving

　　1/2 cup fat-free half-and-half

　　2 tablespoons shredded or grated Parmesan cheese

　　1 1/2 tablespoons all-purpose flour

　　1 teaspoon olive oil

　　2 medium shallots, finely chopped

　　1/4 cup Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth

　　1 teaspoon grated lemon zest

　　1/2 teaspoon salt-free all-purpose seasoning blend

　　1/8 teaspoon cayenne (optional)

　　8 ounces spinach (about 8 cups)

　　

Step 1

In a medium bowl, whisk together the half-and-half, Parmesan, and flour until smooth. Set aside.

　　

Step 2

In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the shallots for 2 to 3 minutes, or until tender-crisp, stirring occasionally.

　　

Step 3

Stir in the broth, lemon zest, seasoning blend, and cayenne. Cook for 1 minute, or until the mixture is heated through, stirring occasionally.

　　

Step 4

Add the spinach, tossing with two spoons to lightly coat with the broth mixture. Bring to a simmer, covered, over medium-high heat. Reduce the heat and simmer for 2 to 3 minutes, or until the spinach is slightly wilted, stirring occasionally. Increase the heat to medium-high. Cook for 1 to 2 minutes, or until the spinach is completely wilted and tender, stirring occasionally.

　　

Step 5

Stir the reserved half-and-half mixture into the spinach mixture. Simmer for 2 to 3 minutes, or until thickened, stirring occasionally.

　　

Nutrition information

Step 6

(Per serving)

　　

Step 7

Calories: 71

　　

Step 8

Total fat: 2.0g

　　

Step 9

Saturated: 0.5g

　　

Step 10

Trans: 0.0g

　　

Step 11

Polyunsaturated: 0.0g

　　

Step 12

Monounsaturated: 1.0g

　　

Step 13

Cholesterol: 2mg

　　

Step 14

Sodium: 120mg

　　

Step 15

Carbohydrates: 10g

　　

Step 16

Fiber: 2g

　　

Step 17

Sugars: 3g

　　

Step 18

Protein: 5g

　　

Step 19

Calcium: 133mg

　　

Step 20

Potassium: 356mg

　　

Dietary Exchanges

Step 21

1/2 starch

　　

Step 22

1/2 fat

　　American Heart Association Low-Salt Cookbook, 4th Edition