Kitchen Experiment #4 – Sour Cream Spinach

THE EXPERIMENT: I stole a recipe off of The Low Carb Band-It’s blog on July 4th then I totally riffed it. I used:

  • 20 oz frozen spinach
  • 6 shallots
  • 1/2 stick of butter
  • A tablespoon of apple cider vinegar
  • A cup of sour cream
  • Salt
  • Pepper

I nuked the spinach for about 8 minutes, stirring about half-way through, while I sauteed the shallots in butter. I then threw them all together, added the vinegar and sour cream and mixed. Didn’t drain it – too lazy.

A taste seemed a bit bland. Added some salt. Then added some more. Then some pepper. I thought I had a winner but it needed to pass the gauntlet of the Low Carb Confidential Taste Panel (my wife and my two daughters).

THE VERDICT: Wife took a taste and scrunched up her face – that good, huh? My 11-month-old had a bite. She seemed non-committal about it, so we offered her more. She liked it. There was speculation that she was just sucking up to me, but she’s not saying. My older daughter reluctantly tried and grimaced like I made her lick a garbage pail, then got a paper towel to scrub her tongue clean. My daughter gave no helpful insight except to say it ‘was bad.’ My wife thought it was the vinegar.

I’ll try it again, but maybe tone down the ‘tang’ for my family…

Interesting to note, but after a day in the fridge, the flavor seemed a lot better – perhaps the blending of flavor that occurs with a tuna salad was happening here. I had some topped with parm cheese and it was very good.

Further research needs to be done before this becomes a dish for the non-low carbers, though I will be making this for myself again.

I also ate this while in induction and it didn’t stop the ketosis.

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