Ingredients:
- 2 Tbsp butter
- 1 Large bunch spinach - washed, drained and chopped
- 1/2 clove fresh garlic - finely minced
- 1/2 Cup heavy cream
- 3 Tbsp Parmesan cheese - freshly grated is best
Heat large skillet to medium high (350F for electric skillet.) Add butter and
melt; then quickly add garlic and allow to brown for 1 minute. Add the spinach,
reduce heat to medium, and cook, uncovered, until it wilts and much of the juices
evaporate. Depending
on the moisture of the spinach, it'll exude quite a bit of liquid. Cook it down
until there's a about 2-3 tablespoons of liquid left.
Add the heavy cream and cook down for a one to two minutes. Sprinkle in
parmesan and mix. (If mixture is still a bit thin, allow the parmesan a few
minutes in the skillet. It has good thickening power of its own.)
Note: If you are not a garlic fan, skip it, and replace it with 1/2 tsp lemon
zest for a very fresh taste that complements the parmesan quite well.
Makes 4 Servings. 4.6 carbs per serving.
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Creamy Spinach Parmesan