Creamy spinach keto sauce

Recipe for a thick spinach, cream and cheese sauce. The sauce can be served as a side dish for vegetable, fish and meat dishes.

Ingredients

• 1 glass of cream 30%
• ⅓ glass of mascarpone cheese
• ⅓ a glass of cream cheese at room temperature
• ⅔ a glass of grated Parmesan or Asiago
• 2 pcs. minced garlic cloves
• 1 table. spoon. butter
• 12 pinches of salt
• 12 pinches ground black pepper
• 500g frozen spinach (defrost and drain off)

Directions

1. If using frozen spinach, thaw it and squeeze out as much water as possible. Heat a skillet over medium heat and sauté the garlic in butter for about 30 seconds.
2. Add heavy cream, mascarpone, cream cheese, salt and pepper. Stir until the cheese is melted.
3. Then add the grated parmesan.
4. Add spinach and simmer (uncovered) over low heat for 5 minutes or until thickened.
5. Let cool slightly before serving.
6. Storage: Store leftovers in the refrigerator for several days or freeze for up to a month.