Creamed Spinach

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Creamed Spinach

We just LOVE creamed spinach!  This dish is Atkins Induction friendly and suitable for other Keto diets as well.

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2 T. butter

Saag Paneer (Indian variation_

Saag Paneer (Indian variation)

2 oz. yellow onion

16 oz. frozen chopped spinach

1 c. water

3 oz. cream cheese

1/3 c. heavy cream

Dash salt and pepper

INDIAN VERSION:  Add 1 tsp. my Garam Masala spice blend, ½ tsp. grated ginger root, ½ c. chopped cilantro, and ½ seeded jalapeno chopped and paneer cheese cubes (if you know how to make it or can buy frozen at an Indian grocery).

DIRECTIONS:  Sliver up the onion very thin or chop finely.  Melt butter in skillet and saute onion over medium heat in non-stick skillet.  Add spinach and water, cover and simmer just until spinach is done (about 5 minutes).  Drain off any remaining water.  Now dot the surface with cream cheese and stir in to melt.  If making the Indian version, add all spices and jalapeno pepper now.  Stir.  Lower heat to lowest setting and add cream.  Simmer uncovered for 2-3 minutes to allow  flavors to blend.  Sometimes I pop it into a 350º oven for 15-20 minutes, but that is not actually necessary.  The dish shown in the pic above WAS baked in the oven a bit.   Great with grilled kebab, chicken or fish.  Mmm Mmm Mmm.  I just love this stuff!

NUTRITIONAL INFO: Makes 4 servings each contains

193 calories

16.4 g  fat

7.9 g  carbs, 3.9 g  fiber, 4.0 NET CARBS

197 g  sodium

8 comments on “Creamed Spinach

  1. old fashioned German/Hungarian creamed spinach does not use cream cheese nor heavy cream. My mom always used butter, flour, milk, spinach, salt, pepper and onions, sometimes garlic cloves. you just chop up all the veggies, put the butter and flour in the pan and stir till smooth. add the spinach, stir till wilted, add the rest of the ingredients and cook till thickened. She served it over French Toast. M-M-M!


    • Your version sounds pretty good, but milk is higher in carbs than cream. My grandmother always used cream, as she had two dairy cows and preferred cream. Low carbers don’t use flour at all.


    • As the recipe adds 1 cup water, I don’t bother in this recipe. I just dump the chopped spinach, frozen in the skillet. Most of the water evaporates during cooking and you just drain off as much of what’s left as you can. I just tip the skillet and drain off or sometimes, I’ll go to the trouble to drain it in a mesh strainer and that’s all.


    • I have never had good luck cooking eggs in a microwave, Linda. Invariably the oute edges of the dish get rubbery before the center gets done. I do all my souffles and crustless quiches in a non-stick pan that is well-buttered for the most even cooking, center-to-edge. Only takes 15 minutes to bake a 4-6 egg batch. I just beat up the number of eggs I want and add cooked frozen spinach and sometimes a little finely minced onion until the veggie-to-egg ratio “looks right”. I have no recipe for it really, but do it often at our house.


  2. Hello again! As you already know, I love Indian food and cook it often. Here is an alternate Saag from Madhur Jaffrey which weighs in at 3.9 grams net carbs for each of 6 servings. It is our favorite!

    1/4 cup peanut or canola oil
    1 to 2 hot fresh green chiles, very finely chopped
    2 medium onions, peeled and very finely chopped
    3 garlic cloves, peeled and very finely chopped
    1/2 cup canned peeled plum tomatoes or 1 ripe tomato (4 ounces), dropped into boiling water for 15 seconds, and then peeled and finely chopped
    3 pounds spinach, cut crosswise into very fine strips – or coarsely chopped, see below.
    1 teaspoon salt, or to taste
    1 teaspoon garam masala

    Put the oil in a large, wide pot and set over medium-high heat. When very hot, put in the chile, onions and garlic. Stir and fry until the onions turn medium brown. Add the tomato. Stir and fry for 2 minutes (I like to cook the tomatoes for up to 5 minutes).

    Add the spinach and salt. Cover, allowing the spinach to wilt.

    Stir, turn the heat to medium, cover again, and cook for 25 minutes. Uncover, add the garam masala, and stir. Cook, uncovered, another 5 to 6 minutes, or until almost no liquid is left is left at the bottom of the pan. Turn up the heat during this period, if needed.

    Note: When feeling lazy, which seems to be more and more often lately, I have been known to just coarsely chop the spinach and then finish off with an immersion blender. Works like a charm with half the work chopping spinach I have already spent a lifetime washing.

    If reheating, add an additional teaspoon or so of garam masala to freshen the flavors.


    • Your recipe sounds lovely. Have never had saag with tomato in it, but I would imagine it would be good! I’ll give your recipe a try sometime! 🙂


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