Keto Tuscan Creamed Spinach

Love Italian food like creamy Tuscan chicken? Then you'll enjoy this simple Tuscan Creamed Spinach! Frozen and thawed spinach is cooked with sun-dried tomatoes, cream, garlic, herbs and parmesan. All in less than 15 minutes and using just a few common ingredients.

This recipe is adapted from our Classic Creamed Spinach but I skipped the mascarpone and used more cream which I reduced to just about half for a creamier result.

For a complete keto dinner recipe you can serve this creamy spinach side with crisped up, skin-on chicken thighs or grilled chicken breasts, pork chops, or any fish or seafood. Enjoy!

Preparation time

Hands-on:    15 minutes
Overall:     15 minutes

Nutritional values (per serving, about 150 g/ 3.5 oz)

Total Carbs	6.9	grams
Fiber	1	grams
Net Carbs	6	grams

Protein	6	grams
Fat	34.7	grams
of which Saturated	21.2	grams

Energy	365	kcal

Magnesium	22	mg (6% RDA)
Potassium	283	mg (14% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (7%), fat (86%)

Ingredients (makes 3 servings)

¹/₃ cup chopped sun-dried tomatoes (37 g/ 1.3 oz)
4 cloves garlic, minced
1 cup heavy whipping cream (240 ml/ 8 fl oz)
1 tsp Italian seasoning
¹/₃ cup grated Parmesan cheese (30 g/ 1.1 oz) or use any other hard cheese of choice
sea salt and pepper, to taste

Instructions

To a medium pan add the chopped, drained sun-dried tomatoes and minced garlic. Cook until fragrant for 2 to 3 minutes. (If you're using oil-free sun-dried tomatoes, add 2 to 3 teaspoons of extra virgin olive oil.)
Pour in the cream and add the dried herbs and grated parmesan (or use any other hard cheese such as Perorino, goat's cheese or Swiss cheese.) Cook on medium until reduced to about half of the volume, for about 5-10 minutes.
Once thawed, squeeze out any excess water from the spinach. (After you drain the spinach you should get about 285 g/ 10 oz net weight of spinach. Gently heat until it begins to simmer.)
Add the spinach to the pan and toss to combine with the creamy cheese sauce.
Serve immediately or let it cool down and store in the fridge for up to 3 days.