Method

Blanching: Blanch the baby spinach in boiling salted water, then squeeze out excess liquid and set aside.

Butter melting: In a large skillet over medium heat, melt the butter.

Aromatics cooking: Add the finely chopped onion and minced garlic, cooking until fragrant.

Cream base preparation: Pour in the heavy cream, milk, and softened cream cheese, allowing the mixture to simmer until the cream cheese has fully melted.

Seasoning and combining: Season with salt and pepper, then incorporate the blanched spinach and freshly grated parmesan cheese, stirring to combine.

Final touches: Remove the skillet from heat, garnish with additional parmesan cheese, and serve immediately.

Serve with ideas: Steak, Keto-Friendly, Grilled Lamb Chops, Keto-Friendly, Roasted Chicken, Keto-Friendly, Fried Tilapia, Keto Friendly, Roasted Sandwich Bread, Keto-Friendly or Croutons, Keto-Friendly.

Refrigerate: Store creamed spinach in an airtight container in the refrigerator for up to 3-4 days.

Freezing: Creamed spinach can be frozen for up to 2 months in freezer-safe containers. Note that the texture may change slightly upon thawing. Thaw in refrigerator overnight and reheat gently on the stovetop, stirring frequently.