Total Time
8mins
Prep 2 mins
Cook 6 mins

I made this up because I always have leftover buttermilk from baking. I thought it was a new, lower fat twist on creamed spinach. Everyone that eats it thinks there is cheese in it until I tell them what the ingredients are. Please use fresh spinach, frozen is too watery. Hope you enjoy!

Ingredients Nutrition

  • 1 (9 ounce) bagfresh Baby Spinach
  • 1 (12 ounce) jar roasted red peppers, drained
  • 1 tablespoon butter
  • 1 cup buttermilk
  • 1 jalapeno, seeded and chopped fine
  • 2 garlic cloves, crushed and easy chopped
  • 1 tablespoon flour (I like to use whole wheat)

Directions

  1. In a large skillet, melt the butter.
  2. Add jalapeno, garlic, and roasted red peppers then saute for 3 minutes on med.-hi heat.
  3. Add the buttermilk and stir very well.
  4. Keep sauteeing on med.-hi heat for 1 more minute.
  5. Add flour and stir well.
  6. Add spinach and cover skillet with a lid until the spinach wilts, about 1 minute.
  7. Remove lid and stir well to coat.
  8. Stir for about 1 minute more then serve!

Reviews

(1)
Most Helpful

I love spinach and I loved that I could also use up some left over butter milk. I did use frozen spinach that I defrosted and squeezed the extra liquid out of. I also added a teaspoon of sugar to cut the buttermilk. If I had some leftover buttermilk I would make this again.

tara portee March 01, 2008

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