Creamy spinach gets a bad rap because the version that many of us grew up with was often extravagant and unexpected. It’s a shame because cooked spinach can be bright and delicious!
This recipe will show you how to make creamy spinach which retains its attractive taste and texture in the final dish. Fried mushrooms and shawls add subtlety and since this creamy spinach is made without cream cheese, it is not too heavy. If you skip the parmesan, the recipe is even milk-free!
We like to serve this spinach with a juicy beef roast. Cheese lovers should try adding some Parmigiano Reggiano or pecorino at the end for a nice finish.
How to make creamy spinach (the right way)
Serves: 4
Kitchen time: 20 minutes
Materials:
- 1 চাম Table Spoon Primal Kitchen: Avocado oil or butter
- ½ Cup cut shawl
- 2 cups chopped crimson mushrooms
- 5 cloves garlic cloves
- 1 pound baby spinach
- 8 cups coconut milk
- 2-3 teaspoons coconut flour
- 6 teaspoons salt
- 5 tablespoons coconut cream
- 2 teaspoons lemon juice
- 6 teaspoons black pepper
- Optional: Parmesan cheese
Instructions:
In a large pan, saut the avocado oil over medium heat for about 3 minutes. Once the shawls are soft, add the chopped mushrooms and a pinch of salt. Once the mushrooms start to soften, stir in the garlic and cook until fragrant.
Add spinach to the pan, one at a time. Stir, letting the first batch delete before adding the next. Once the spinach is dry, drain the excess liquid from the pan.
Add coconut milk, black pepper, coconut flour and a pinch of salt. Stir until combined and the coconut flour sauce begins to thicken.
Add coconut cream and lemon juice and stir until a sauce is formed. If you want your sauce to be thicker, you can remove the spinach from the pan using a slotted spoon and cook the sauce, or place the pan in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10 minutes.
Taste and spice adjustment. Top with optionally grated parmesan cheese. Serve this creamy spinach with your favorite protein, like a nice steak or a piece of chicken.
Nutrition information (¼ recipe):
- Calories: 195
- Total carbohydrates: 14 g
- Net carbohydrates: 10 g
- Fat: 14 grams
- Protein: 5 g
Printed
Description
This bright, flavorful creamy spinach contains mushrooms and shale and is milk-free!
1½ teaspoon Primal Kitchen® Avocado oil or butter
8 cups Cut shawl
2 cups Chopped cremini mushrooms
5 Clove grated garlic
1 lb baby spinach
8 cups Coconut milk
2–3 Teaspoon coconut flour
8 teaspoons Salt
5 tbsp Coconut cream
2 tsp Lemon juice
8 teaspoons Pepper
Optional: Parmesan cheese
In a large pan, saut the avocado oil over medium heat for about 3 minutes. Once the shawls are soft, add the chopped mushrooms and a pinch of salt. Once the mushrooms start to soften, stir in the garlic and cook until fragrant.
Add spinach to the pan, one at a time. Stir, letting the first batch delete before adding the next. Once the spinach is dry, drain the excess liquid from the pan.
Add coconut milk, black pepper, coconut flour and a pinch of salt. Stir until combined and the coconut flour sauce begins to thicken.
Add coconut cream and lemon juice and stir until a sauce is formed. If you want your sauce to be thicker, you can remove the spinach from the pan using a slotted spoon and cook the sauce, or place the pan in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10 minutes.
Taste and spice adjustment. Top with optionally grated parmesan cheese. Serve this creamy spinach with your favorite protein, like a nice steak or a piece of chicken.
- Time: 5 minutes
- Cooking time: 15 minutes
- Category: Associate – serving terms
Nutrition
- Serving Size: Recipe 1/4
- Calories: 195
- Fat: 14 grams
- Sugars: 14 grams
- Fiber: 4 grams
- Protein: 5 grams
- Net sugars: 10 grams
Keywords: Spinach, vegetables, side dishes
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