Keto Creamed Spinach
A real-deal creamed spinach like at your favorite steak house.
Creamed Spinach is one of those dishes that used to trigger “can’t eat that!… gonna make me fat” kinda thoughts. Creamed Spinach is no longer on that side of the ledger and goes amazing with steak and magic shrooms to edge your keto macros in the right direction.
If you are not a fan of creamed spinach then you probably have not had a good one or had one made with frozen spinach. In a pinch, frozen can work but I’d hold out for fresh baby spinach which is so easy to find. If you can find the bunched baby spinach rather than the plastic boxed version, go for it. It is the closest to fresh picked without growing your own.
Many recipes call for flour to thicken the cream sauce. The same can be accomplished with a little cream cheese and the only difference is that you won’t need a nap after dinner.
- 10 ounces fresh baby spinach
- 2 tbsp unsalted butter
- 2.5 tbsp finely chopped onion
- 2 tsp minced garlic
- 1 tbsp cream cheese
- 3/4 cup half-and-half
- 1/2 cup finely grated Parmesan cheese
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp dry mustard
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Pinch of cayenne pepper
- Cook and drain the spinach: Bring a 4-quart pot of salted water to a boil. Add the spinach in large handfuls until all the spinach is added, and cook for 15 seconds.
- Drain the pot of spinach in a colander in the sink and immediately run the spinach under cold water to halt the cooking. Shake as much of the water off the spinach as you can by shaking the colander.
- Using your hands or a wooden spoon, press the spinach against the sides of the colander, squeezing to remove as much excess moisture as possible. Set aside to drain further while making the cream sauce.
- Melt the butter in a medium frying pan over medium-high heat. Add the onion and garlic, and cook for 1 minute. Stirring frequently, for 3 minutes, stir in the half-and-half and the cream cheese. Cook the mixture, stirring slowly and continuously, until the sauce comes to a boil and thickens enough to coat the back of the spatula, about 5 minutes.
- Reduce the heat to low and continue cooking until the sauce is thickened, about 2 minutes more.
- Stir in the parmesan cheese, nutmeg, mustard, cayenne, salt, and pepper. Add the spinach and mix well.
- Keep warm over very low heat.