Low Carb Creamed Spinach. My husband and I, his brothers, their wives, and sister all got together for a week and rented a house on the spectacular Oregon Coast a couple of years ago. As part of “our night to fix dinner” for everyone, this low carb creamed spinach one of the vegetables I prepared. The comment I remember Kent making was “I think this may be the best use of spinach I have ever tasted”. Who could ask for anything more? They knew I was diabetic and probably expected “whatever” but we wowed ’em good.
This is also the base I use for Oysters Rockefeller.
This very good with Au Gratin Casserole Topping but it is also super with crumbled bacon.
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- 16 Oz Defrosted Frozen Spinach
- ½ C Small Diced Onions
- 1 T Butter
- ½ C Heavy Cream
- 2 Oz. Grated Gruyere Cheese
- ¼ t Salt
- ⅛ t Pepper
- ½ C Crushed Pork Skins
- 2 T Parmesan Cheese
- Lightly squeeze spinach to release the water but do not squeeze dry and put in mixing bowl.
- Saute onions in 1 T butter, add to spinach and mix in grated Gruyere cheese, salt & pepper.
- Heat heavy cream and blend into spinach mixture.
- Put into 325 degree oven until crumbs are nicely browned.
- 6 Servings
- 186 Calories, 7.3g Protein, 8.3g Fat, 2.8g Carbs, .9g Fiber, 1.9g Net Carbs
- Another way (the way I do it) is to heat spinach mixture in the microwave, top it with pork skins, & pop it into a 375 degree (toaster) oven until browned. It saves a lot of time & electricity. If topping does not get crispy brown, broil until it does.
- You could also use shallots in place of the onions.
- As a variation for breakfast heat, and put a fried egg on top. If you have leftovers so what if the crumbs are there-top with an egg and chow down baby.
- Another use: Put oysters under crumbs and top with Hollandaise sauce for Oysters Rockefeller.
- Sprinkle with bacon.
- Mix bacon into spinach mixture and sprinkle with Parmesan cheese.