Looking for a Tasty Low Carb side dish that is made quickly in one skillet? Our creamed spinach side is an “easy-peasy” choice. It is full of garlic flavor and is very nutritious; it is also delicious! We love spinach and tonight Joanie decided to combine our creamed version with two other low-carb recipes – cauliflower mash and crusted oven baked pork schnitzel.
Spinach – From Catherine de’ Medici to Popeye
This green leafy delight actually dates back to the 7th Century in ancient Persia. From Persia it was introduced to India, China, and Sicily in the 800’s. It was reportedly the favorite dish of Catherine de’ Medici who married King Henry II and became the Queen of France in the 1500s. Catherine was born in Florence, thus dinners served on a bed of spinach became known as “Florentine” in honor of her birth place.
Spinach is low in calories and high in nutrition. It is a source of calcium, magnesium, potassium, and is especially rich in iron. Full of vitamins for strength and good health, it is no wonder that it became the favorite of the cartoon character “Popeye the Sailor Man.” Spinach made him physically stronger after eating a mouth full. From the Queen of France to a mythical cartoon character and so full of healthy minerals and vitamins, how could you go wrong? The best part is this version is creamy, rich, and tasty . . . and low carb!
We promised a one-skillet recipe. However, we would advise a large deep skillet or sauté pan because the dish requires a pound of fresh uncooked spinach. It will wilt down when cooked so be prepared for a shock when it condenses to its final plate presentation. Joanie saved a step by choosing washed and ready to eat organic baby spinach. It is so convenient to use and easily found in virtually any market – just avoid the frozen variety that is full of water, flash frozen, and not nearly as nutritious as the natural leaf.
Rich, creamy, and lots of garlic! A shallot is a good choice for a delicate onion flavor, but feel free to use a white onion or even a sweet Vidalia. Joanie sliced the onion instead of chopping it, as the slivers added to the presentation with a piece of tasty onion with each bite. You can add even more onion if you like. Sauté the onion four or five minutes until softened before adding the garlic to avoid burning – then sauté for another three minutes. The smell of garlic and onion cooked in butter is wonderful. Add even more garlic if you prefer. It is the main flavor enhancer of the creamed spinach.
Once the cream cheese is thoroughly mixed and melted in the garlicy-onion sauce it is time for the spinach. Turn the heat to low to cook the spinach evenly. Mix it into the sauce in batches and fold gently to incorporate the sauce and coat the wilted spinach. Then just repeat the process until all of the spinach has been wilted and the dish is smooth and creamy. Do not over cook, since the spinach will continue to wilt when it is plated.
As with every side dish, it needs a delicious partner to make a meal. Joanie’s cauliflower mash lathered in melted butter and topped with chopped parsley is a go-to favorite in our kitchen. Click here to link to the cauliflower mash recipe.. It is different than most you will see with some special ingredients. But, the baked oven crunchy pork chop always steals the show! Again, the recipe is coming with even more low-carb ingredients, like our crushed chicharones instead of bread crumbs!
A wonderful evening dinner! The carbs are low in this meal. If you like, have a small glass of your favorite wine and enjoy. Let us know what you think of our “Easy-Peasy Creamed Spinach.” We hope it will become one of your Tasty Low Carb favorites.
- 3 tablespoons butter
- 1 large onion (sliced)
- 8 ounces cream cheese (softened)
- 16 ounces baby spinach (fresh)
- 4 cloves garlic (chopped)
- sea salt and pepper (to taste)
- Heat the butter in a large skillet over medium heat.
- Add the sliced onions and cook for about 5 minutes, until sofetned. The chopped garlic is added and cooked for an additional 3 minutes.
- Stir in the cream cheese until melted.
- Turn the heat to low and add the spinach in batches. Fold into the sauce until throughly coated and wilted.
- Top with sea salt and pepper to your taste.