Keto Creamed Spinach
Steakhouse-style creamed spinach: baby spinach blanched for 30 seconds and squeezed dry, then folded into a sauce of butter-softened onion and garlic, heavy cream, cream cheese and Parmesan. Ready in 25 minutes, 4.7g net carbs a serving.
Equipment
- Large pot for blanching
- Colander
- Large skillet
- Clean kitchen towel optional, for squeezing
Ingredients
For the spinach
- 20 oz baby spinach fresh
For the cream sauce
- 2 tbsp unsalted butter
- 1/2 medium onion finely chopped
- 2 cloves garlic minced
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 4 oz cream cheese softened, cut into pieces
- 1/2 cup Parmesan cheese freshly grated
- 1/2 tsp salt plus more for the water
- 1/4 tsp black pepper freshly ground
Instructions
Blanch the spinach
- Boil: Bring a large pot of well-salted water to a boil. Chop the onion and mince the garlic, and set a bowl of cold water by the stove.
- Blanch: Add the spinach and blanch for 30 seconds, until just wilted. Drain and transfer to the cold water.
- Squeeze: Squeeze the cooled spinach by the handful, or twist it in a clean kitchen towel, until no more water comes out.
Make the cream sauce
- Soften: Melt the butter in a large skillet over medium heat. Cook the onion and garlic about 3 minutes, until soft and fragrant.
- Sauce: Add the heavy cream, milk and cream cheese and simmer gently, stirring, until the cream cheese melts and the sauce is smooth, about 5 minutes. Season with the salt and pepper.
- Finish: Add the spinach and Parmesan, pulling the spinach apart, and stir 1-2 minutes until hot and coated. Serve immediately.
Notes
Squeeze hard: water left in the spinach makes the sauce runny. Squeeze until nothing more drips out.
Frozen spinach: use about 12 oz, thawed and squeezed dry, and skip the blanching.
Nutrition is for 1 of 6 servings and does not count the salt in the blanching water.
Storage: up to 4 days in the fridge or 2 months in the freezer. Reheat gently with a splash of cream or milk.