Creamed Spinach

Nutmeg and Greek nonfat yogurt are the secret ingredients to this comforting steak–house staple.

  • 10 Minutes
  • 15 Minutes
  • 6 servings
Creamed Spinach
  • 1 Tbsp. sweet butter
  • 2 Tbsp. all-purpose flour
  • 3/4 cup chicken broth
  • 12 oz. bag chopped leaf spinach, defrosted and squeezed
  • 2/3 cup Dannon® Oikos® Plain Greek Nonfat Yogurt
  • Salt, pepper and nutmeg to taste
  1. In a 3 qt. sauce pan heat butter. Add flour and cook 2-3 minutes to create a roux. Slowly whisk in chicken broth and blend until smooth (mixture will be thick). Bring to a boil.
  2. Reduce heat to simmer, add spinach and heat through. Add yogurt, salt, pepper and nutmeg and heat through. Serve.