Creamed spinach is one of those dishes that’s always satisfying, but its fat content certainly is not. In this version, I use high-protein tofu and 2% milk to give a sense of richness. Fresh ginger adds a subtle touch of flavor.
To save time, you can buy packaged spinach leaves. If you do, substitute 3/4 pound spinach leaves for the 1 1/2 pounds spinach with stems.
Be sure to drain the tofu well before adding it to the spinach, particularly if you’re making this ahead. That way the dish won’t get watery as it stands.
Deane’s book “Low Fat Kitchen” includes more than 100 recipes created for this column. To order, call (800) 246-4042. The price is $20.45 including shipping and sales tax.