The creamed spinach many of us grew up with was too often overdone and underwhelming. It’s a genuine shame because spinach can and should retain its bright and distinct taste in the final dish as well as texture. In this recipe, you’ll find both. Sauteed mushrooms and shallots add nuance to what remains full, fresh flavor.
We’ve used coconut cream here, but use regular dairy or any non-dairy cream you prefer. Serving suggestion: Top with some parmesan, Parmigiano-Reggiano or pecorino at the end for a nice finish. We love this with a juicy beef roast.
1 1/2 Tbsp. Primal Kitchen® Avocado Oil or butter
1/2 cup chopped shallots
2 cups sliced cremini mushrooms
5 cloves grated garlic
1 lb. baby spinach
½ cup coconut milk
2-3 tsp. coconut flour
½ tsp. salt
5 Tbsp. coconut cream
2 tsp. lemon juice
¼ tsp. black pepper
Optional: parmesan cheese
In a large pan, sauté the shallots in the avocado oil over medium heat for about 3 minutes. Once the shallots have softened, add the sliced mushrooms and a pinch of salt. Once the mushrooms begin to soften, mix in the garlic until it is fragrant. Add the spinach to the pan in batches, allowing the first batch to wilt before adding the next. Once the spinach is wilted, drain any excess liquid from the pan.
Add in the coconut milk, black pepper, coconut flour and another pinch of salt. Stir until combined and the coconut flour begins to thicken the sauce. Add in the coconut cream and lemon juice and stir until a sauce forms. If you’d like your sauce to be thicker, you can either remove the spinach from the pan and cook the sauce down, or place the pan into a 350 degree oven for about 10 minutes. Serve this creamed spinach with your favorite protein, like a nice steak or piece of chicken.
Nutrition Information (¼ of recipe):
Total Carbs: 14 grams
Net Carbs: 10 grams
Fat: 14 grams
Protein: 5 grams
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