This easy recipe for lightened up creamed spinach uses Greek yogurt instead of cream for fewer calories and higher protein! It's gluten free and tastes delicious.
1/4 red bell pepper, thinly sliced into 1 inch strips
salt and pepper to taste
2 teaspoons Dijon mustard
3/4 cup 2% Greek yogurt
8 ounces baby spinach
Instructions
Heat the olive oil in a large saucepan over medium high heat. Add the shallots, red pepper and garlic and saute until softened and lightly golden, about 2-3 minutes. Season with salt and pepper, then stir in the mustard and yogurt until the yogurt melts into a saucy consistency. Add the spinach and toss until it just wilts and is fully coated in the sauce, about 2 minutes. Taste and adjust the seasoning as needed. Transfer to a bowl and serve immediately.