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Creamy Spinach Parmesan

Creamy Spinach Parmesan

* 2 Tbsp butter
* 1 Large bunch spinach washed, drained and chopped
* 1/2 clove fresh garlic, finely minced
* 1/2 cup heavy cream
* 3 Tbsp Parmesan cheese freshly grated is best

Heat large skillet to medium high (350F for electric skillet.) Add butter and melt; then quickly add garlic and allow to brown for 1 minute.

Add the spinach, reduce heat to medium, and cook, uncovered, until it wilts and much of the juices evaporate. Depending on the moisture of the spinach, it'll exude quite a bit of liquid. Cook it down until there's a about 2-3 tablespoons of liquid left. Add the heavy cream and cook down for a one to two minutes.

Sprinkle in parmesan and mix. (If mixture is still a bit thin, allow the parmesan a few minutes in the skillet. It has good thickening power of its own.)

Note: If you are not a garlic fan, skip it, and replace it with 1/2 tsp lemon zest for a very fresh taste that complements the parmesan quite well.

Makes 4 Servings. 4.6 net grams of carbohydrate per serving.

Recipe courtesy of Low Carb Luxury