Creamed Spinach and Artichokes
An easy creamed spinach recipe using fresh spinach, canned artichokes and spreadable cheese wedges for a quick creamy sauce
Hands On: 20 | Total: 20 | Makes: 6 servings (about 2/3 cup each)
PAMŪ Original No-Stick Cooking Spray
1/3 cup frozen chopped onion
1 can (14 oz each) quartered artichoke hearts in water, drained, halved
2 pkgs (6 oz each) baby spinach leaves
4 wedges light creamy Swiss spreadable cheese
1/8 teaspoon salt
1/4 teaspoon ground black pepper
- Spray large skillet with cooking spray; heat over medium-high heat. Add onion; cook 2 to 3 minutes or until lightly browned. Add artichokes; cook 1 to 2 minutes more or until hot. Add spinach; cover and cook 5 minutes or until spinach wilts, stirring occasionally.
- Add cheese. Continue heating over reduced heat until cheese melts, stirring to combine. Sprinkle with salt and pepper.
6 servings (about 2/3 cup each) Calories 53; Total Fat 1 g (Saturated Fat 1 g); Cholesterol 3 mg; Sodium 346 mg;
Carbohydrate 6 g; (Dietary Fiber 2 g, Sugars 1 g); Protein 4 g;
Percent Daily Values*: Vitamin A 92%; Vitamin C 26%; Calcium 10%; Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet.
For a zesty version, add a drained can of Ro*TelŪ Mild Diced Tomatoes & Green Chilies.