Keto Creamed Spinach

Creamed spinach is the keto equivalent of comfort—all the richness of a creamy sauce without any starch to thicken it. The cream and butter do the work, coating the delicate spinach leaves in a luxurious sauce. Fresh spinach collapses dramatically when cooked, so buy more than you think you'll need; 10 oz raw yields about a cup cooked.

The critical step everyone overlooks is draining the water spinach releases as it cooks. Skip this and you'll end up with watery, diluted cream instead of a glossy sauce. Tip the pan and press gently with the back of a spoon—it takes 10 seconds and transforms the dish. Nutmeg is the secret weapon here; it's traditional in creamed spinach and adds warmth without adding flavor that feels out of place.

If your cream breaks or curdles when you add it (usually from overheating), whisk in a teaspoon of cold cream off heat to recover. Cream cheese adds body and tang if you have it, but it's optional—the heavy cream alone is sufficient. Serve this alongside roasted mushrooms, a keto steak, or as a vegetable component in a larger meal. Store in the fridge for 3 days and reheat gently over low heat, adding a splash of cream if needed.