Ingredients
Equipment
Method
- Wash the spinach thoroughly. In a large skillet, heat the vegetable oil over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes.
- Add the spinach to the skillet in batches, allowing it to wilt before adding more. Cook until all spinach is wilted, then remove from the skillet and set aside. Squeeze out any excess water from the spinach.
- In the same skillet, melt the butter over medium heat. Pour in the heavy cream and water. Bring to a gentle simmer, stirring occasionally.
- Stir in the grated Parmesan cheese. Continue to simmer until the sauce thickens slightly, about 5 minutes.
- Roughly chop the wilted spinach and return it to the skillet with the cream sauce. Stir to combine and cook for another 2-3 minutes, allowing the flavors to meld.
- Season with kosher salt and freshly ground black pepper to taste. Let the creamed spinach rest for 5 minutes before serving.
Nutrition
Notes
For a smoother sauce, you can blend a portion of the cream sauce before adding the spinach. This recipe is naturally low-carb and can be enjoyed by those following a ketogenic diet.