Home / Recipes / Gluten Free / Keto Romano Creamed Spinach
Keto Romano Creamed Spinach
How to Make It
Step 1
Bring a large pot of water to a boil. Once boiling, stir in your spinach. Boil the spinach for 2-3 minutes, until the leaves turn bright green. Then, drain the water. Transfer the spinach with a pair of tongs or a slotted spoon to an ice bath. Let the leaves fully cool before continuing.
Step 2
Drain the ice bath as much as possible. The spinach will have retained a lot of excess water, but this is okay. Melt the butter with the garlic in a pan over low heat. Use your tongs again to transfer the spinach to the melted butter. Turn the heat up so the spinach gets hot and the excess water begins to evaporate. Slowly stir in the cream cheese until it has melted. Continue simmering until a thickened, pale green sauce comes together.
Step 3
Stir in the cream and black pepper. Over low heat, continually stir the creamed spinach until the sauce thickens – about 3 minutes. Take the pan off the heat. Fold in freshly grated romano cheese until it melts. Serve the creamed spinach hot with any extra garnishes at your discretion. This may include romano cheese shavings, a sprinkle of red pepper, or fresh herbs.
Ingredients
- Spinach – 4 ounce
- Unsalted Butter – 1 tablespoon
- Garlic – 1 teaspoon
- Cream Cheese – 1 ounce
- Cream Heavy Whipping – 3 tbsp
- Black Pepper – ⅛ teaspoon
- Romano Cheese – 1 tablespoon, grated
