WHY IT’S LIGHT Our recipe for a hearty steakhouse side tweaks the formula for greater emphasis on the spinach and less on the “cream.” In fact, despite its name, there’s no cream in this dish. Instead, a mixture of flour and just one tablespoon of butter thickens a silky béchamel sauce.

　　

Ingredients

serves 4

　　1 tablespoon unsalted butter

　　2 tablespoons finely chopped onion

　　1 tablespoon all-purpose flour

　　Coarse salt and ground pepper

　　1 1/4 cups milk

　　1/4 cup water

　　2 pounds baby spinach

　　

Step 1

In a medium saucepan, melt butter over medium heat. Add onion and cook until softened, 3 to 4 minutes. Add flour and 1/4 teaspoon salt; cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 2 minutes.

　　

Step 2

Whisking constantly, pour in milk; whisk until smooth. Cook mixture, stirring constantly and scraping bottom of pan, until boiling, about 3 minutes. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens, about 5 minutes.

　　

Step 3

Meanwhile, in a large saucepan, bring the water to a simmer; add salt. Add spinach; cover and cook until spinach wilts, about 3 minutes. Transfer spinach to a colander to drain, pressing out as much liquid as possible.

　　

Step 4

In a large bowl, stir together spinach and warm sauce until spinach is completely coated. Season with salt and pepper. Serve immediately.

　　

nutrition information

Step 5

(Per Serving)

　　

Step 6

Calories: 126

　　

Step 7

Fat: 5.2g (3.1g Saturated Fat)

　　

Step 8

Protein: 5.4g

　　

Step 9

Carbohydrates: 17.5g

　　

Step 10

Fiber: 5.4g

　　Everyday Food: Light