Lightened Up Creamed Spinach

  • Author: Nicole Gaffney (
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10



  • 2 teaspoons olive oil
  • 1 shallot, thinly sliced
  • 12 cloves garlic, thinly sliced
  • 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


  1. 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.


  • Serving Size: 2