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 (350°F 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