Simple and satisfying: Just the thing for brunch with a poached egg on top (and some toast underneath), or for dinner alongside grilled salmon or chicken.For a more highly seasoned dish, add a splash of Cholula hot sauce or a few pinches of cayenne pepper. You can prep the noodles and spinach an hour ahead.Just let them stand at room temperature. Since the wilted spinach is drained well, it won’t turn an unappetizing ‘army’ green.
- 4 side-dish servings
- 1 7-ounce bag Spinach Miracle Noodles
- 1 1-pound container fresh spinach leaves
- 2 teaspoons extra-virgin olive oil
- ¾ cup chopped shallots
- 1 tablespoon all purpose flour
- 2 tablespoons Dijon Mustard
- ¾ cup fat-free half and half
- ¼ to ½ teaspoon kosher salt
- 1/8 to ¼ teaspoon freshly ground black pepper
- Prepare the spinach noodles according to the package directions, except boil for 2 minutes. Set noodles aside.
- Place a sieve over a large bowl. Coat a large nonstick skillet with nonstick spray. Heat over medium-high heat. Add 1/3 of spinach. Cook 1 minute. Then using 2 heatproof spatulas, carefully turn spinach over again and again 1 to 2 minutes, or until wilted and still bright green (volume will be greatly reduced). Scrape spinach into sieve. Repeat 2 more times with remaining spinach. Press on spinach in sieve to help release excess liquid.
- Coat same skillet with nonstick spray. Add oil and heat over medium heat, tilting skillet to coat evenly. Add shallots and sauté 4 minutes, or until tender and just beginning to brown. Sprinkle flour over shallots. Stir to blend and cook flour 1 minute. Stir in mustard, then half and half. Whisk to blend. Stir about 1 minute, or until sauce thickens. Mix in spinach, then noodles (mixture will be thick). Cook 2 minutes, stirring and tossing, or until blended and the creamed spinach becomes moist (remaining liquid in spinach will loosen the thick mixture). Season with ¼ teaspoon salt and 1/8 teaspoon pepper, then adjust with more of each, if desired.
Half And Half
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