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Prep Time: 2 Minutes Cook Time: 6 Minutes |
Ready In: 8 Minutes Servings: 4 |
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I made this up because I always have leftover buttermilk from baking. I thought it was a new, lower fat twist on creamed spinach. Everyone that eats it thinks there is cheese in it until I tell them what the ingredients are. Please use fresh spinach, frozen is too watery. Hope you enjoy! Ingredients:
1 (9 ounce) bag fresh baby spinach |
1 (12 ounce) jar roasted red peppers, drained |
1 tablespoon butter |
1 cup buttermilk |
1 jalapeno, seeded and chopped fine |
2 garlic cloves, crushed and easy chopped |
1 tablespoon flour (i like to use whole wheat) |
Directions:
1. In a large skillet, melt the butter.
2. Add jalapeno, garlic, and roasted red peppers then saute for 3 minutes on med.-hi heat.
3. Add the buttermilk and stir very well.
4. Keep sauteeing on med.-hi heat for 1 more minute.
5. Add flour and stir well.
6. Add spinach and cover skillet with a lid until the spinach wilts, about 1 minute.
7. Remove lid and stir well to coat.
8. Stir for about 1 minute more then serve!
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