Not As Fattening Devine Creamed Spinach

This creamed spinach version is one I prefer to make because it is very good and it has the added plus in not being as fattening as other versions of creamed spinach. Pares well with many meats, but especially with steak.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  Baby Spinach
• 1⁄2 small onion, finely chopped
• 2  tablespoons unsalted butter
• 2  tablespoons all-purpose flour
• 1  cup  warm skim milk (plus 2 tablespoons)
• 2  tablespoons  freshly grated parmesan cheese
• 1⁄2 teaspoon salt
•  fresh ground black pepper, to taste
• 1  pinch  of freshly grated nutmeg

Directions

1. Cook spinach in 1 inch of boiling salted water in a large pot, covered, stirring once or twice, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.
2. Cook onion in butter in a small heavy saucepan over moderately low heat, stirring, until softened, about 4 minutes. Whisk in flour and cook, stirring, 2 minutes. Add warm milk and simmer, whisking, 3 to 4 minutes. Whisk in Parmesan, salt, nutmeg, and pepper to taste. Add spinach and cook, stirring, until heated through.