1 tablespoon olive oil
1 pound cleaned and stemmed spinach
1/2 cut heavy cream
1 teaspoon butter
1 teaspoon grated Parmesan cheese
Freshly ground nutmeg to taste
Heat the olive oil in a large skillet over medium-high heat. When it’s hot, add the spinach and flip it in the oil, using tongs, for two minutes. Remove the spinach to a nest of paper towels and squeeze it dry. Chop it.
Add to the skillet the remaining ingredients and cook them down over high heat for a minute or two, until you have a little sauce. Add the chopped spinach and mix it well with the sauce. Serve immediately.
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