Keto Spinach With Cream And Toasted Nuts Recipe

About this recipe

A creamy and keto-friendly spinach dish topped with toasted nuts for a delightful crunch. Perfect for a quick and satisfying dinner.

Ingredients

• 1 Bunch Spinach Fresh 1 Bunch
• 450G Natoora Echalion Shallots
• - Sunita Lemon Juice Organic
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 400G Mlekovita Sour Cream 18%
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 750G Natco Almonds 750g

Instructions

1. 1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 teaspoons of chopped almonds and toast them, stirring frequently, for about 2 minutes or until golden brown. Remove with a slotted spoon and set aside.
2. 2. In the same skillet, add 1/2 cup of finely chopped shallots and sauté, stirring occasionally, until they turn golden and fragrant, about 3-4 minutes.
3. 3. Add 200 g of fresh spinach to the skillet and cook, covered, for 3-4 minutes, stirring occasionally, until the spinach is wilted and tender.
4. 4. Reduce the heat to low and stir in 2 tablespoons of sour cream, 1 teaspoon of lemon juice, and a pinch of salt and pepper. Mix well until the spinach is evenly coated and heated through.
5. 5. Remove the skillet from heat and sprinkle the toasted almonds over the spinach mixture. Serve immediately as a warm and creamy keto dinner option.