Delicious Keto Creamed Spinach with Parmesan!
For the majority of my life, I never understood people’s aversion to spinach. It’s probably because they never had the pleasure of going on a ketogenic diet and getting to douse their veggies in cream cheese and butter! I mean, who wants plain spinach when you can make it irresistible by covering it in cheese? I choose the cheese option!
Children and adults alike treated spinach like some hideous, bitter vegetable that was the epitome of the dreaded “diet”. I’ve used and enjoyed spinach for years- in my stir-fries, raw in salads and smoothies. I even served all my meat on a bed of spinach (instead of starches like pasta and potatoes). I never understood the stigma that is spinach.
Spinach is almost tasteless, especially when paired with strong tasting foods like meats, fruits or different sauces. As tasteless as it is, it is packed with nutrients: vitamin A, vitamin K, iron, calcium, manganese, magnesium, potassium, folate and more! Tasteless and a nutrient powerhouse; why all the hate? How can you possibly avoid such a fantastic veggie?
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In reality, it all depends on the preparation. A lesson I learned many times- I hated pork, kale and even fish until I prepared it all correctly. It was only until I tried some store-bought creamed spinach did I realize most people have never tasted some good spinach! Store-bought creamed spinach is horrible! Its watery, cold and tastes like the container it was purchased in- i.e. plastic… In order to really appreciate spinach and make it part of your daily diet, you need to make it the right way. Once you do, you will likely become a spinach addict just like me. (Don’t worry, its a good thing to be addicted to!).
Creamed spinach should be eaten warm and fresh, not made from frozen spinach or something that you microwave for a few seconds to “cook”. Our recipe is a basic keto creamed spinach with some Parmesan, as recommended by a friend. It’s quick to make and packs a lot of spinach into a serving. We shared an entire bag of spinach between the two of us as a side dish and could have easily eaten more. You will definitely want to double this recipe is you are serving a lot of people. You may want to double it anyway because you are going to love it so much.
Next time you go to the store, be sure to grab a few bags of fresh spinach so that you can make this recipe and see how delicious spinach can really be. You will never look at spinach the same again but instead, see that green veggie and you will immediately start to drool. Spinach is the best!
| Servings: servings |
- 8 oz spinach
- 2 cloves garlic
- 1 tbsp butter
- 4 tbsp sour cream
- 1/2 tsp salt
- 2 tbsp Parmesan cheese
- Start off cooking the spinach in an oiled pan on medium heat. Use a potato masher to press the spinach down towards the heat to wilt faster.
- Keep using the potato masher to squeeze some excess water out of the spinach. You should see greenish liquid at the bottom of your pan. Let the spinach cook and the liquid evaporate a bit.
- When all the spinach is wilted, make some space in the center for the butter and garlic. Place a tablespoon of butter in the middle to melt and squeeze your garlic into the butter. Let that cook for a 2-3 minutes until the garlic is fragrant.
- Add in sour cream and salt and mix to combine. If there's still a lot of liquid in the pan, turn the heat down to low and let the whole mixture simmer and evaporate a little.
- When you've got a thicker mix, add Parmesan cheese and mix one last time. Serve right away with an extra sprinkle of Parmesan or a drizzle of olive oil.
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our quick bites recipes to learn to make more delicious and healthy meals that take no time to prepare!
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The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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The flavor is delicious, but I would leave out the salt if using freshly grated parmesan cheese. Wayyy too salty. I plan to make it again without the added salt. It really is tasty!
Thanks for the tip!
Dio delicious!! I also added some crushed red pepper. Will for sure make it again! Thanks for the recipe!
Oh my! We made this tonight and now we wish we had made more. So good!! Thanks!
You’re very welcome, Jennifer. Glad you enjoyed!
what do you eat this creamed spinach with? just by itself?
We usually eat it as a side to our main courses like chicken parmesan or pork chops 🙂