It’s time for Cooking With Georgie!
Today we’re making Creamed Spinach. I love this dish, but order it at a restaurant and you’re in for a calorie-packed, high fat side dish. Not exactly the virtuous-sounding spinach-based dish you might think. But you can make it at home with ease, and it’s utterly delicious and so good for you. I recommend a small garlic clove, since with a large one the garlic can be a bit overpowering.
What you’ll need:
1 teaspoon non-hydrogenated margarine, I use Brummel & Brown
1 clove garlic (a small one) finely minced
Salt/Pepper
2 Tablespoons 1% milk
1 wedge Laughing Cow Light cheese, original Swiss (cut into pieces)
2 big handfuls of baby spinach, rinsed and coarsely chopped
1. Melt the margarine in a small pan and add the minced garlic. Cooker over low heat until fragrant and sizzling, but not brown. Season lightly with salt and pepper.
2. Stir in the milk and cheese and raise heat to medium. Cook, stirring, until the cheese has melted and mixture is beginning to simmer.
3. Add the spinach, and continue to cook over medium heat, stirring every few minutes, until spinach is wilted. 
4. Continue boiling for 5-6 minutes longer until sauce has thickened. 
5. Turn off heat and allow creamed spinach to sit in pan for a few minutes, to thicken even more, and cool off a bit.
Serve and enjoy! Makes one spinach-lovers portion.
I had mine with cod (baked with Old Bay) and baked butternut squash “fries”. 
Enjoy!
Nutrition Facts: 80 calories, 4 g total fat (2 g saturated fat), 6 g carbohydrate (1 g fiber), 5 g protein
(As a bonus you also get 118% of your daily vitamin A, 365 % vitamin K)
Susie Bee on Maui (Eat Little, Eat Big) January 12, 2011 at 11:46 am
I have some fresh spinach and will give this a try!
I made something similar with Light Alouette and frozen spinach that turned out really well.
http://eatlittleeatbig.blogspot.com/2010/10/recipe-for-creamed-spinach-lightened-up.html
Kalynskitchen January 12, 2011 at 6:57 pm
Yum, this sounds great. I love that Laughing Cow cheese!
Amy January 13, 2011 at 12:59 am
Yum! This looks wonderful! I love creamed spinach too. We don’t get swiss happy cow though
Although I’m thinking I could sub some philadelphia cream for cooking. Mmmmm.
admin January 13, 2011 at 10:39 am
I’m sure 1-2 T light cream cheese would work great too, Amy!
monica January 13, 2011 at 3:14 pm
Georgie, this is unrelated to your post, but I am on vacation and accessing your mobile site for the first time- it is awesome! I really like the layout and I’m glad I can easily read your posts from my phone
Lisa January 18, 2011 at 10:41 am
Hi Georgie! I made this last night and it was so good! My husband gave it a thumbs up and my two year old gobbled up her “leaves”! Thank you for posting this recipe!! Best, Lisa
Kira February 27, 2011 at 9:29 pm
Hi Georgie,
I’ve been excited to try this ever since you posted it. I love the Laughing Cow cheese and I like the idea of a veggie that feels decadent (creamy!) but is still pretty healthy. The spinach at the farmer’s market looked pretty off this week…any chance this would work with frozen, or do you think it would get too watery?
Thanks!!
admin February 28, 2011 at 9:21 am
I haven’t made it with frozen, but I’d say it SHOULD work out. To try it with frozen: Thaw and squeeze out the moisture, and use leaf or cut leaf spinach, not chopped. I am not sure how much spinach you’ll need….but you can make the sauce and just add the thawed, drained spinach until it seems right.
Let me know how it works!
Tracey June 17, 2012 at 6:04 am
That Cod looks great, how do you make it?
admin June 18, 2012 at 10:44 am
Tracey – The cod is simply sprinkled with Old Bay seasoning and broiled.
Torrey April 20, 2013 at 5:46 pm
This stuff is awesome. This is the only creamed spinach I’ve ever had. I’m really not a huge fan of cooked spinach because it always seems slimy to me. I cook this until it just wilts so it still has the slightest crispness and its perfect. Just had it with dinner tonight and my husband is already asking me to make more for his lunch Monday
Georgie April 21, 2013 at 6:33 pm
Torrey – Awesome!! I like it just barely cooked too! Thanks for letting me know!