I usually am not a dessert person, I say it all the time. I am a carb-person. Over this past holiday, I decided to eat an unrealistic amount of desserts AND of course the carbs.
So, I do what everyone else does on January 1st. I go on the ever-so-cliché “diet.”
Well, I think there are a few different interpretations of dieting. I usually do low-carb. Lots of meats, veggies, beans, eggs, cheese, whatever, just no bread, potatoes, rice, etc, because of aforementioned lack of self control.
I am fine doing that, but then there are some issues. I think after you deprive yourself for so long of unhealthy foods, you forget how good they are. You convince yourself that substitutes are just as good. When you are first starting your diet, you haven’t forgotten. I was very concerned that making “creamed” spinach with greek yogurt instead of heavy cream was going to be very bad, very bad.
It was amazing! Like really, amazing. Do not be afraid of this recipe. It is delicious, coming from a person, who has not forgotten how good creamed spinach really is.
- 1 tablespoon of Butter
- 2 cloves of Garlic, minced
- 2 tablespoons of Flour, all purpose
- ¾ cup of Chicken Broth, or vegetable
- ¼ teaspoon of Salt
- pinch of Nutmeg, grated
- dash of Cayenne Pepper
- 12 oz. of Spinach or Mixed Greens
- ⅔ cup of Greek Yogurt, full fat
- 2 tablespoons of Vegetable Oil
- 4 Eggs
- 4 slices of Bread
- Optional (for topping eggs): Salt, Pepper, Crushed Red Pepper
- In a large pot, melt the butter over medium heat. Add garlic; sauté until fragrant, about 30 seconds-1 minute.
- Sprinkle in flour, keep it moving for 1 minute. Whisk in the chicken broth, making sure there are no lumps. Whisk constantly until the mixture has come to a boil and is smooth. Stir in the seasonings.
- Add all of the spinach at once, scraping the bottom of the pan to make sure the roux doesn't burn. Cook until spinach has wilted down completely, a few minutes.
- Place yogurt in a small bowl, add wilted spinach one spoonful at a time and stir well, tempering the yogurt. Repeat this 3 times. Then add the yogurt to the spinach mixture. Stir to combine. Cook until heated through, 2-3 minutes. Place lid on pot and remove from heat.
- Heat vegetable oil in a small skillet over medium heat, add eggs one at a time and cook until desired doneness occurs ~2 minutes for over-easy, 3 for over-medium. Move eggs to a paper-towel lined plate.
- Toast bread slices in microwave or oven.
- Build breakfast tower, toast, spinach, and then egg. Top egg with salt, pepper, and crushed red pepper, if desired.
Happy Cooking, The Barbee Housewife