Creamy Garlic Frozen Spinach

About

This quick and easy Keto recipe is a great way to jazz up frozen spinach. Our simple low carb side is prepared with frozen chopped spinach, a hearty helping of butter, aromatic garlic, sweet white onion, a hint of lemon zest, tangy parmesan cheese, and sour cream. This makes a great side to accompany your preferred Keto mains.

What Kind of Spinach Do I Need?

We have used chopped frozen spinach for this easy Keto side dish. The spinach needs to be thawed prior to cooking. Once the spinach has thawed, you need to squeeze out any excess liquid, then use as directed in the recipe. You may also use fresh spinach if desired. You will need roughly 2lbs of fresh spinach to give you the same quantity in volume as you get from the frozen spinach. If using fresh spinach, remove any tough stems and add to the saucepan a handful at a time, allowing the spinach to wilt before adding the next batch. Please be sure to adjust your macros to account for any changes made to the recipe.

Serving Suggestions

Our creamy spinach makes a great low carb side to your Keto mains. This simple dish is perfect served with grilled white fish, chicken or pork. It also makes a great addition to Sunday lunch, served with a whole roast chicken or ham.

Ingredients

3 cup spinach frozen unprepared
2 clove garlic
1 tablespoon butter, unsalted
1 teaspoon lemon peel or zest raw
½ medium – 2 1/2" diameter onion
½ teaspoon salt, sea salt
½ cup sour cream
¼ cup, grated parmesan cheese, dry (grated)
⅛ teaspoon black pepper

Instructions

Melt a generous tablespoon of butter in a large saucepan over a low heat. Finely dice the onion and thinly slice the garlic. Add to the saucepan. Sweat gently for a few minutes in the melted butter until tender and fragrant.
Add the thawed chopped spinach to the saucepan. Add the lemon zest and stir well to combine. Season the spinach mixture with salt and pepper, adding more or less as desired. Cook over a medium heat for a few minutes until the spinach is hot through.
Add the sour cream and grated parmesan to the saucepan. Stir well to combine. Cook the spinach through for a few minutes more over a medium heat until rich and creamy and there is little liquid left in the pan. Serve hot.