The picture I had of this looks really un-appetizing so I am just going to leave it off. One day I will have a decent camera that takes good pictures. This was a nice lowfat version of this side dish.
3/4 tsp canola oil
3 tbsp shallots, chopped
3/4 cup scallions, sliced
12 oz spinach, baby-variety (about 16 cups)
1/4 cup light cream cheese, softened (about 2 oz)
3/4 tsp table salt, or to taste
1/8 tsp black pepper, freshly ground, or to taste
Heat oil in a large nonstick skillet over medium heat; add shallots and sauté until golden, about 2 minutes. Add scallions and sauté 1 minute more.
Add spinach to skillet in batches, tossing mixture and adding more spinach as some of it cooks down. Cook, tossing, until wilted and tender, about 2 minutes.
Remove from heat and stir in cream cheese just until melted; stir in salt and pepper. Serve immediately. Yields about 1/2 cup per serving.
Add some freshly grated nutmeg with the salt and pepper for a hint of spice.