Creamed Spinach

About

This creamed spinach makes an excellent Keto side dish – perfectly paired with chicken, pork, or fish. The blanching step of this recipe is crucial – so don’t skip this part! Blanching helps to release liquid from the spinach to ensure you don’t end up with a watery sauce. The result is the best Keto creamed spinach.

What is Blanching?

Blanching is a preparation technique that can be used prior to cooking certain vegetables. It involves submerging the vegetables in boiling hot water – only briefly – then plunging them straight into ice-cold water. This halts the cooking process and helps the vegetables to retain their color and minerals. Blanching the spinach helps to keep its nutrients, vibrant color and also allows you to squeeze out all excess liquid.

Do I Have to Use Xanthan Gum?

We have used just a little xanthan gum in our Keto creamed spinach. This is done to help the sauce thicken a little, enhancing the creamy consistency. If you would rather omit the xanthan gum, the recipe will still taste just as delicious but will be slightly less thick in consistency. Please be sure to adjust your macros to account for any changes made to the recipe.

Ingredients

10 ounce spinach raw
2 tablespoon butter
2 tablespoon onions
2 clove garlic
¾ cup half and half
⅛ teaspoon baking aids xanthan gum by bob's red mill
¼ teaspoon mustard powder by colman's
⅛ teaspoon cayenne pepper
⅛ teaspoon spices nutmeg ground
½ cup parmesan cheese

Instructions

Bring a pot of water to a boil. Add the spinach to the boiling water for 15 just seconds. Remove the spinach from the water by pouring it into a colander.
Rinse the spinach immediately under cold water. Squeeze out as much excess water from the spinach as possible. This quick-cooking and cooling is the ‘blanching’ process.
Finely dice the onion and crush the garlic. Heat the butter in a skillet over a medium/high heat. Add the garlic and onion and stir fry for 30 seconds, taking care not to burn the garlic.
Add the half and half to the skillet. Stir to combine and let it simmer for 2-3 minutes. Add in the xanthan gum, dry mustard, cayenne, and nutmeg. Stir well to combine.
Cook through until the sauce is thickened enough to coat the back of a spoon. If ⅛ of a teaspoon of xanthan is not enough, you can add a small pinch more. Alternatively, let the sauce reduce for another minute more.
Add the blanched spinach to the skillet. Stir well, cooking until combined, and the sauce has thickened around the spinach. Add the parmesan and stir again, melting the cheese. Serve hot!