Sour Cream Spinach

Sour Cream Spinach

This dish that I found in Dana Carpenders book: 1001 Low-Carb Recipes is a great way to use frozen spinach.  It's a basic recipe that you can add different seasonings to in order to make it your own.  Next time I will probably add some garlic, a dash of red pepper flakes and some shredded parmesan on top but my kids liked it just the way it is.  Both kids eating solids (not the baby of course) cleaned their plates, with the Boy declaring this "delicious-o".  Can't beat that 11 year olds review for spinach!  The Hubs said he didn't like the texture but he has that issue with all cooked spinach dishes. *INDUCTION FRIENDLY*

4 STARS
3 servings
3 net carbs per serving

10oz package of frozen chopped spinach
1/4 medium onion, chopped
2 TBSP butter
1/3 cup full fat sour cream
1 tsp cider vinegar
salt and pepper to taste



Unwrap the spinach and put it in a microwaveable casserole dish with a lid. Add a couple of tablespoons (30 ml) of water, cover, and cook it on high for 5 minutes. Meanwhile, in a large, heavy skillet, start sautéing the onion in the butter over medium-high heat. When the microwave goes “ding,” check to see if the spinach is done—you want it good and hot all the way through but not cooked to death. If there’s still a cold spot in the middle, stir it and put it back for another 2 minutes on high. When the spinach is cooked and the onion is translucent, drain the spinach and stir it into the onion in the skillet, combining well. Stir in the sour cream and the vinegar, heat it through without letting it simmer, and then serve.

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