creamy parmesan spinach
1 teaspoon butter
3 cups loosely packed baby spinach
3 tablespoons shredded parmesan cheese
1/4 cup skim milk
3 tablespoons fat-free greek-style yogurt
In a large skillet over medium high heat, melt butter. Add spinach and toss to coat. Continue cooking spinach until just wilted, then add remaining ingredients. Cook about 4 minutes, stirring occasionally. Yogurt and cheese may appear to be curdled at this point, don’t worry. Allow to continue cooking another 5 minutes or so, without stirring, to allow butter to brown slightly, cheese to melt and yogurt to incorporate. Stir and serve hot.
Serves 1-2
calories per serving: 85
