Keto Tuscan Creamed Spinach


Step 1To 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.)

Step 2Pour in the cream and add the dried herbs and grated parmesan (or use any other hard cheese such as Pecorino, goat's cheese or Swiss cheese.) Cook on medium until reduced to about half of the volume, for about 5-10 minutes.

Step 3Once 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.)

Step 4Add the spinach to the pan and toss to combine with the creamy cheese sauce. Heat through and then take off the heat.

Step 5Serve immediately or let it cool down and store in the fridge for up to 3 days.