{"id":180751,"title":"Spinach with Roasted Garlic Cream","modified":"2026-10-03T04:38:16+02:00","plain":"Saut\u00e9ed spinach topped with roasted garlic cream: a creamy side dish that does not weigh down the leaves.\n\n\n\nThe spinach leaves stay whole and glossy in the pan with the red onion, before being coated in a light cream sauce infused with the mellow, almost candied sweetness of roasted garlic. The sauce is added at the last moment, combining cream, almond butter, paprika and oregano for a silky texture that does not weigh down the leaves. Allow 40 minutes in total for 2 servings, including 10 minutes of preparation and 30 minutes of cooking, with the garlic roasted in the oven at 200 \u00b0C. Find this recipe among my keto dishes.\n\n\n\nWhat is spinach with roasted garlic cream?\n\n\n\nClassic creamed spinach is made with leaves that are blanched or wilted in butter, then combined with cream and a hint of nutmeg. Here, the method is different: the spinach is saut\u00e9ed with red onion, then topped with a roasted garlic cream sauce prepared separately. The leaves keep their shape and the cream retains its fresh flavors.\n\n\n\nThe dish centers on a whole head of garlic, drizzled with oil, wrapped in aluminum foil and oven-roasted until the cloves become tender and easy to squeeze out. This soft garlic is mixed with 150 ml of dairy or plant-based cream, along with a teaspoon of almond butter, paprika, oregano, salt, pepper and a pinch of chili.\n\n\n\nAlso try: Konjac noodles with crispy pork.\n\n\n\nThe inspiration behind this version\n\n\n\nThis version keeps the idea of a creamy side dish, but uses a lighter approach: the spinach is not cooked in the cream. The sauce stays smooth and thin enough to spoon over the leaves, rather than coating them in thick cream.\n\n\n\nRoasted garlic is the star ingredient. The heat of the oven mellows its raw pungency and gives it a tender, almost sweet flesh that blends easily into the cream. Almond butter adds a velvety texture, while paprika and oregano bring warm, herbaceous notes.\n\n\n\nThe main ingredients\n\n\n\nThe 200 g of fresh spinach form the green base: draining the leaves thoroughly after washing prevents them from diluting the sauce when served. Red onion brings gentle sweetness, depth and a little color to the saut\u00e9ed leaves. The 150 ml of cream form the base of the sauce, whether you use dairy cream or an unsweetened plant-based alternative, such as almond cooking cream.\n\n\n\nAlso try: Pumpkin and chicken lasagna.\n\n\n\nThe head of garlic, lightly oiled, wrapped in foil and roasted at 200 \u00b0C, becomes tender and creamy and provides most of the flavor. The teaspoon of almond butter adds a velvety texture, a subtle almond note and a little body without making the cream heavy. Ground paprika colors the sauce and adds warmth, while dried oregano brings a distinct herbaceous note.\n\n\n\nA pinch of salt is enough, adjusted to taste, and black pepper adds a little bite to the finish. A pinch of chili flakes or cayenne pepper livens up the cream without masking the sweetness of the garlic. A mild oil, such as olive, avocado or sunflower oil, works well for roasting the garlic and saut\u00e9ing the onion.\n\n\n\nCooking tips and serving\n\n\n\nFor the garlic, cut off the top of the head to expose the cloves, leave their skins on and roast in a foil parcel with a drizzle of oil. Let it cool slightly before squeezing the flesh into the cream, discarding any burnt bits. Gently heat the cream with the almond butter and spices without letting it boil vigorously, then add the garlic and blend briefly for a smooth, pourable texture. In the pan, cook the red onion until translucent before adding the spinach, a handful at a time over low heat, so the leaves keep their shape. Thoroughly drained spinach releases less water, helping the cream retain its consistency; leftovers will keep in the refrigerator for up to 3 days, with the sauce and spinach stored separately.\n\n\n\nAlong the same lines: Zucchini and Spinach Lasagna.\n\n\n\nTo serve, divide the spinach between 2 plates and spoon the roasted garlic cream over it, for 9 g of net carbs per serving. This side dish pairs well with fish, roast poultry, grilled meat or eggs. For a vegetarian plate, serve it with braised mushrooms or stir-fried bok choy, while air fryer salmon also makes a lovely pairing.\n\n\n\nFind more dishes like this among my low-carb recipes.\n\n\n\n\n\n\tSpinach with Roasted Garlic Cream\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g fresh spinach1 red onion150 ml cream, dairy or plant-based (I used almond cream)1 head garlic1 teaspoon almond butter1 teaspoon paprika1 teaspoon oregano (dried)pinch salt (Himalayan pink salt or Celtic sea salt)pinch black pepperpinch chili flakes (or cayenne pepper)avocado oil, mild olive oil or high-oleic sunflower oil (for cooking)\t\n\t\n\t\tPreheat the oven to 200 degrees.Cut the tips off all the cloves in a head of garlic. Leave the rest of the cloves intact and attached to the head. Remove the outer skins from the head. Leave the skins around the cloves. Drizzle a little mild olive oil over the top and wrap in aluminum foil. Place in the oven.Pour the cream into a small saucepan. Add the almond butter and seasonings and heat.Once the garlic has cooled, squeeze it out into the cream. Mash or blend briefly to make a smooth sauce. Let it reduce just a little over low heat. Do not turn the heat up too high; an occasional small bubble is enough. Stir occasionally.Chop the onion and saut\u00e9 until translucent. Add the spinach a handful at a time and cook over low heat. Do not let it wilt too much; it should still be recognizable as spinach (so that some of the stems still have a little crunch).Divide the spinach between 2 plates and drizzle with the sauce.\t\n\t\n\t\tEquipment: oven at 200 degrees, aluminum foil, small saucepan, small PFAS-free frying pan, spatula.\n\t\n\t\n\t\tAccompagnementFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/180751","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=180751"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/180751\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/178582"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=180751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=180751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=180751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}