Creamed Spinach with Yogurt
Makes about 1 cup
Time 30 min
Greek yogurt and grated nutmeg add richness and loads of flavor to a baby-food classic.
Special Diets:
Ingredients
- 3/4 pound baby spinach or roughly chopped spinach leaves (about 12 loosely packed cups)
- 2 tablespoons finely chopped yellow or white onion
- 1/2 cup whole-milk plain Greek yogurt
- 1/4 teaspoon grated nutmeg or ground cumin
Method
Combine spinach, onions and 1 tablespoon water in a large, deep skillet.
Cover and cook over medium heat for 3 minutes.
Uncover and cook, tossing often, until completely wilted, about 2 minutes more.
Remove from heat and let cool.
Working over a bowl, firmly squeeze spinach a handful at a time to remove as much liquid as possible; reserve cooking liquid.
Transfer spinach to a food processor, add yogurt and nutmeg and purée until smooth and creamy, adding some of the reserved cooking liquid, if needed.
The spinach will keep refrigerated in an airtight container for up to 3 days or in the freezer for up to 3 months.
(Suggested age: 8 months and up)
Nutritional Info:
Per serving: about 1/4 cup, 80 calories , 3g total fat, 140mg sodium, 10g carbohydrates (4g dietary fiber, 1g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3/4 pound baby spinach or roughly chopped spinach leaves (about 12 loosely packed cups)
- 2 tablespoons finely chopped yellow or white onion
- 1/2 cup whole-milk plain Greek yogurt
- 1/4 teaspoon grated nutmeg or ground cumin