Need a quick fix dinner sidekick? Whip up this delicious Creamed Spinach From Frozen—it’s creamy, cheesy, and the ultimate keto friendly side dish with zero fuss!
So we’ve started the keto diet again and well, a week into it, I gotta say that I’m feeling pretty good. This actually isn’t our first go with it – we’ve tried it a couple of times in the past for extended periods of time here and there. I like the concept of it and the science behind it but man, in all honesty, I’m really not a calorie counter!
A lot of people who don’t know the ins and outs of keto tend to have this idea that all it is is eating copious amount of bacon, mayonnaise, cheese, and heavy cream. And while that does have some truth to it, there really is a lot more to it than that. Since it’s about knowing how many net carbs you can consume and then making sure to keep on or below that, you have no choice but to track literally every inkling of food that goes into your body. Yeah, that can be a little much at times.
In any event, if you like things that are cheesy, creamy, fatty, and downright delicious, then you’ll be pleased to know that there is in fact plenty of that on a keto diet. I happen to love all of the above so it’s no surprise that I don’t have to be on the keto diet to love this creamed spinach recipe. It’s all that (and more!) and makes the perfect side dish to any meal – keto or not.
Making creamed spinach from frozen spinach is as easy as can be! It’s a great side dish for holidays, weekdays, and ALL OF THE DAYS. It’s loaded with flavour (thank you, nutmeg) and it’s creamy enough to make even the veggie skeptics come back for seconds. Whether you’re whipping it up for a festive feast or just craving something warm and comforting on a weeknight, this dish delivers every time.
The best part? It’s quick, fuss-free, and perfect for those moments when you want something delicious and comforting but without all of the prep work—just thaw, stir, and enjoy!
WHAT YOU’LL NEED TO MAKE CREAMED SPINACH FROM FROZEN
If you know a thing or two about the keto diet, then I’m sure you recognize some of your current best friends in this list of ingredients! These keto staples will help you whip up a delicious batch of creamed spinach from frozen that’s rich, creamy, and low-carb. Let’s discuss exactly what you’re going to need to make it in a little bit more detail down below:
- Frozen Chopped Spinach: The star of the dish, frozen chopped spinach, is not only convenient but also nutritious and keto-friendly. It’s packed with fiber, vitamins, and minerals while being low in carbs. Thawing and draining the spinach thoroughly prevents the dish from becoming watery, ensuring a creamy, well-integrated texture.
- Butter: A key fat source in the keto diet that adds a rich, savory flavour to the dish. It serves as the base for sautéing the onion and garlic, bringing out their natural sweetness and creating a fragrant foundation for the cream sauce. You can use ghee instead if you prefer.
- Onion: While onions contain some carbs, a small amount adds a lot of flavour to the dish. Finely chopping the onion ensures it melts seamlessly into the creamy sauce, adding a subtle sweetness and depth of flavour that complements the spinach. White onions work best in this recipe.
- Garlic: A low-carb powerhouse that infuses the creamed spinach with aromatic and savory notes. Just a couple of cloves elevate the dish, adding a layer of complexity and warmth that pairs perfectly with the rich cream and cheese.
- Heavy Cream: A keto-friendly ingredient that provides the luscious, creamy texture essential for this dish. It thickens naturally as it simmers, creating a velvety sauce that coats the spinach beautifully. Plus, it adds a rich, indulgent flavour without the carbs.
- Parmesan Cheese: Adds a nutty, salty flavour that complements the creaminess of the dish. It also helps to thicken the sauce and gives it a slightly cheesy kick, enhancing the overall richness of the creamed spinach. You can use a different keto friendly cheese such as Gruyère or cheddar instead, if you prefer.
- Mozzarella Cheese: Adds a smooth, melty texture that binds the ingredients together. It contributes a mild, creamy flavour and ensures that every bite is deliciously gooey and satisfying. You can use a different keto friendly cheese such as Gruyère or cheddar instead, if you prefer.
- Ground Nutmeg: A pinch of ground nutmeg adds a subtle warmth and spice that balances the richness of the cream and cheese. It’s a classic addition to creamed dishes, enhancing the overall flavour profile without overpowering it. IMHO, it adds such a distinct and beautiful flavour to the dish and I definitely wouldn’t skip it!
- Salt and Pepper: Essential seasonings that bring out the flavours of all the ingredients. Salt enhances the savory notes, while a touch of black pepper adds a bit of spice and complexity. Adjust them to taste to ensure your creamed spinach is perfectly seasoned.
HOW TO MAKE CREAMED SPINACH FROM FROZEN (KEY TIPS)
You can find full instructions for how to make this keto creamed spinach from frozen in the recipe card down below, but here are a few quick tips to keep in mind:
- Thoroughly drain and thaw the spinach. After thawing the frozen spinach, it’s crucial to squeeze out as much excess water as possible. You can do this by wrapping the spinach in a clean kitchen towel or paper towels and pressing firmly. Or put it in a fine mesh strainer in a sink and squeeze it out with your fists. This prevents the final dish from becoming watery and ensures a creamy consistency.
- Use fresh, high-quality ingredients. Opt for fresh garlic, onion, and good-quality butter and cheeses. Fresh ingredients provide better flavour and make a noticeable difference in the taste of the final dish.
- Cook the onions and garlic until soft. Cook the onions until they are soft and translucent, then add the garlic and cook just until fragrant. This step is essential for developing a rich, flavourful base for the cream sauce.
- Let the heavy cream simmer gently after adding it to the pan. This allows it to thicken naturally, creating a luscious sauce. Keep and eye on it though and avoid boiling, as this can cause the cream to separate.
- Balance the flavours. Taste the sauce before adding the spinach and adjust the seasoning as needed. The cheese, butter, and cream all have different salt levels, so adding salt gradually ensures the dish is perfectly seasoned.
- Nutmeg has a strong flavour, so a little goes a long way. Add it sparingly and taste the dish before adding more to avoid overpowering the other flavours. It does add a beautifully distinct taste to the dish though so I definitely would not recommend leaving it out!
- Experiment with different cheeses. While Parmesan and mozzarella are delicious, you can experiment with other keto-friendly cheeses like Gruyère or cheddar for a different flavour profile.
- Be careful not to overcook the sauce once the cheese is added. Keep the heat low and stir continuously to prevent the cheese from becoming gritty and the sauce from separating. Remove the pan from the heat as soon as the cheese melts and the sauce is smooth and creamy.
- Serve immediately. Creamed spinach is best served fresh and hot. If you need to reheat it, do so gently over low heat, stirring frequently, to avoid separating the sauce.
FREQUENTLY ASKED QUESTIONS
Defrosting spinach without it getting soggy involves carefully managing the moisture content. The key is to thaw it slowly and thoroughly. Start by placing the frozen spinach in a colander set over a bowl or in the sink. This allows the ice crystals to melt and drain away, rather than being reabsorbed. Let the spinach sit at room temperature until fully thawed.
To speed up the process, you can also thaw it in the refrigerator overnight, which helps maintain a firmer texture. Avoid using hot water or a high microwave setting, as these methods can cause the spinach to cook slightly and become mushy. This careful handling helps maintain the spinach’s texture, making it perfect for use in recipes like creamed spinach.
The best way to squeeze water out of frozen spinach is to use a clean kitchen towel or layers of paper towels. Start by placing the thawed spinach in the center of the towel. Gather the corners of the towel together to form a bundle, and twist the towel tightly around the spinach. Over a sink or bowl, press and twist the bundle firmly to extract as much water as possible. You can also press down on the bundle with your hands or a heavy object to apply more pressure.
Alternatively, if using paper towels, place the spinach between several layers and press down firmly to absorb the moisture. This method effectively removes excess water, ensuring the spinach remains dry and ready for use in recipes, such as creamed spinach, where a creamy consistency is desired without dilution from residual water.
You can also just place it in a sink in a fine mesh strainer and use the back of a spoon or your hands to push it against the mesh until no more water comes out.
Creamed spinach will keep in the fridge for about 3 to 4 days if you store it in an airtight container. Just let it cool completely before putting it away. When you’re ready to dig in again, give it a gentle reheat on the stove or in the microwave—just make sure to do it slowly so the creaminess stays intact. Always check for any funky smells or changes in texture before eating leftovers, just to be safe.
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LOVE THIS RECIPE? PIN IT FOR LATER!
CREAMED SPINACH FROM FROZEN
Ingredients
- 2 tbsp Butter
- 1 small Onion finely chopped
- 2 cloves Garlic minced
- 3/4 cup Heavy Cream
- 1/3 cup Parmesan Cheese grated
- 1/3 cup Mozzarella Cheese shredded
- 1/4 tsp Ground Nutmeg
- Salt and Pepper to taste
- 1 (300g) package Chopped Frozen Spinach thawed and drained
Instructions
- Thaw the frozen spinach completely. Squeeze out as much water as possible using a clean kitchen towel, paper towels, or the back of a spoon and a fine mesh strainer. Really make sure to get out as much water as you can.
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion and sauté until it's soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a simmer. Let it cook for a few minutes until it starts to thicken.
- Reduce the heat to low and stir in the Parmesan and mozzarella cheeses until they melt and the sauce becomes smooth.
- Season the sauce with ground nutmeg, salt, and pepper to taste.
- Add the drained spinach to the skillet and stir well to combine it with the cream sauce. Cook for an additional 5 minutes, stirring occasionally, until the spinach is heated through and well-coated with the sauce.
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