Cheesy Creamed SpinachI’m a big vegetable eater and I absolutely love spinach. Creamed spinach is one of my favorite sides, but most are made with a flour roux. The addition of flour is not necessary to thicken the sauce if cream cheese is added and less milk or cream is used.
Another change that lowers the carbs a bit is using onion powder instead of fresh chopped onion. You can get the same flavor with less carbs using the dry onion powder. I also like the additional flavor that the cream cheese brings to the dish. This recipe is similar in taste and texture to the one that is served at Boston Market.
3 tablespoons butter
1 teaspoon onion powder
2 cloves garlic, minced
2 packages frozen chopped spinach, thawed and drained
1 tablespoon butter
4 ounces cream cheese
1 cup heavy cream
½ cup grated Parmesan or Romano cheese
salt and pepper
Saute garlic and onion powder in 3 tablespoons butter. Mix in spinach and cook on low, covered, about 5 minutes.
In another pot, mix 1 tablespoon butter with cream cheese, heavy cream, and parmesan cheese. Cook on medium heat until cream cheese is melted. Whisk until smooth. Add salt and pepper to taste.
Add cheese sauce to cooked spinach. You can eat as is or make ahead to reheat in a casserole sprinkled with crushed pork rinds.
Makes 7 servings
Carbs per serving: about 2.6 g
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