📝 About This Recipe
Elevate the classic steakhouse side with this ultra-luxurious keto-friendly version that replaces traditional flour-thickened béchamel with rich, Italian mascarpone. The natural sweetness of the mascarpone perfectly balances the earthy notes of fresh baby spinach, while a hint of freshly grated nutmeg adds a sophisticated aromatic finish. This dish is a masterclass in texture—silky, decadent, and incredibly satisfying without the carb load.
🥗 Ingredients
The Greens
- 20 ounces Fresh Baby Spinach (triple-washed and stemmed)
- 1 teaspoon Kosher Salt (for blanching water)
The Aromatics
- 3 tablespoons Unsalted Butter (high-quality grass-fed preferred)
- 1 large Shallot (finely minced)
- 3 pieces Garlic Cloves (thinly sliced into chips)
The Cream Base
- 8 ounces Mascarpone Cheese (at room temperature)
- 1/4 cup Heavy Cream (to adjust consistency)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/4 teaspoon Fresh Nutmeg (freshly grated for maximum flavor)
- 1/2 teaspoon Sea Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Red Pepper Flakes (optional, for a subtle heat)
👨🍳 Instructions
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1
Bring a large pot of salted water to a rolling boil. Prepare a large bowl with ice and cold water to create an ice bath nearby.
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2
Working in batches if necessary, submerge the fresh spinach into the boiling water for just 30-45 seconds until it collapses and turns bright green.
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3
Quickly remove the spinach with a slotted spoon and plunge it immediately into the ice bath to stop the cooking process and preserve the vibrant color.
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4
Once cooled, drain the spinach. Use your hands or a clean kitchen towel to squeeze out as much moisture as possible. This is crucial; you want the spinach to be a dry ball to prevent a watery sauce.
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5
Place the squeezed spinach on a cutting board and roughly chop it into 1-inch pieces. Set aside.
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6
In a large skillet over medium-low heat, melt the butter until it begins to foam.
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7
Add the minced shallots and sliced garlic. Sauté gently for 3-4 minutes until the shallots are translucent and the garlic is fragrant but not browned.
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8
Reduce the heat to low and add the mascarpone cheese to the skillet. Stir gently with a whisk or wooden spoon until it melts into a smooth, creamy liquid.
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9
Whisk in the heavy cream and the freshly grated Parmigiano-Reggiano until the cheese is fully incorporated and the sauce is simmering slightly.
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10
Season the sauce with the freshly grated nutmeg, sea salt, black pepper, and red pepper flakes.
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11
Add the chopped spinach to the skillet. Fold it into the mascarpone mixture, stirring gently for 2-3 minutes until the spinach is heated through and coated in the velvety sauce.
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12
If the sauce appears too thick, add an extra tablespoon of heavy cream. Taste and adjust seasoning with more salt or nutmeg if desired.
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13
Transfer to a warm serving bowl and serve immediately while the mascarpone is at its peak silkiness.
💡 Chef's Tips
Always squeeze the spinach more than you think you need to; any residual water will break the mascarpone emulsion. Use room temperature mascarpone to ensure it melts smoothly without clumping or separating. Freshly grated nutmeg is non-negotiable—the pre-ground version lacks the essential oils that make this dish sing. If you prefer a more rustic texture, use mature bunched spinach instead of baby spinach, but be sure to remove the tough woody stems. For an extra keto fat boost, top with a few crumbles of crispy cooked bacon before serving.
🍽️ Serving Suggestions
Pair this with a reverse-seared Ribeye steak for the ultimate keto powerhouse meal. Serve alongside roasted lemon-herb chicken to balance the richness of the mascarpone. Enjoy with a crisp, chilled glass of Chardonnay or a dry Sauvignon Blanc. Use leftovers as a decadent filling for a low-carb omelet the next morning. Accompany with roasted radishes or cauliflower mash for a complete steakhouse-style dinner.