Creamed spinach is another keto staple in my kitchen. These days, I'm very hesitant to order this at a restaurant because most places use flour as a thickener. Luckily, it's a very easy dish to do at home, as it takes less than 10 minutes to put together. I have experimented with different flavours in this based on what I am cooking. Meat drippings are a great addition to creamed spinach.
Ingredients:
- 500g spinach
- boiling water
- 2 tsp (heaped) cream cheese
- 2 tsp (heaped) parmesan cheese
- salt & pepper
- optional: butter/meat drippings
- optional (but highly recommended): feta cheese
Slice/tear the clean spinach leaves into small pieces and place them in a large pot. Add a pinch of salt into the pot. Put about an inch of boiling water at the bottom of the pot. Put a lid on the pot (put it on slightly skew to let the steam out) and cook on medium to high heat for about 5 minutes or until the spinach is fully wilted (cooked). Drain thoroughly.
Add the cream cheese and the parmesan. This is where I would add any meat drippings to the spinach, you can also use plain butter or add garlic - use your imagination. Just remember: the more liquid you add, the runnier the final result will be.
Using an immersion blender (stick blender), carefully liquidise the spinach mixture. I say carefully because I usually end up cleaning spinach off my glasses, dog, and one time, my ceiling. This would probably be easier to do in a food processor, but that's a lot of dishes for a tiny amount of spinach.
If you've drained your spinach properly, the consistency should be firm and not watery. Season with salt and pepper and serve.
