Creamed Spinach

By Editorial Team
6 Comments

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.

Ingredients:

  • 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

Instructions:

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):

  • Calories: 195
  • Total Carbs: 14 grams
  • Net Carbs: 10 grams
  • Fat: 14 grams
  • Protein: 5 grams

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6 thoughts on “Creamed Spinach”

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  1. Give me the bigger and more colorful swiss chard and beet greens. We have bales of them from the garden put up in the freezer. They need a quick braise before going in to halt enzymes that can damage frozen veggies, but we only warm them coming out so they’re still bright green and leafy served up in the winter. Those greens are easier to clean than spinach, which counts when there’s a whole wheelbarrow load waiting to be washed.

  2. I’m cheap. I buy a 16oz bag of frozen chopped spinach. Defrost it in the microwave, then add an 8oz brick of cream cheese, a little heavy whipping cream and butter. For spice I use nutmeg and salt. Back in the microwave ’til it’s hot. That’s it.

  3. I may make a semblance of this. I’ve got some of the ingredients: garlic cloves, coconut cream, and 300g or some canned vegetable similar to spinach called carraloo or calaroo or something like that from Jamaica. I can probably get enough of the other ingredients from elsewhere – for example there’s a store I salvage thrown out stuff from behind and sometimes they have mushrooms and I’ve been using lots of a church winter shelter’s (Out of the Cold – they give you dinner, place to sleep, breakfast, a lunch for the day if you want what they have) herbs and spices. I’ve been eating a grokking lot there (gawd I’m full – brought my own pound of bacon there this morning to share out at breakfast and so far can’t even finish the leftovers). That way I can save up some good canned food like salmon for example from the local food bank so I’ll be decently stocked up for spring when the shelter’s not open anymore. I’ve been staying there sometimes, though still take blankets and/or a sleeping bag and sleep wherever when I feel like it. Waking up at 7am isn’t really my cup of tea.
    I must say, I’m sick of being discriminated against by sleeping bag and tent manufacturers for being about average human size and not a midget, dwarf, or hobbit. Most sleeping bags are like wearing a straitjacket, especially if you’re wearing a bunch of layers. That’s not serious, of course, but really, where are the sleeping bags for people around 5’11? And when they say a tent is for a certain number of people I recommend halving that number for the reality.

    1. Sorry about comment after comment, feel like I’m spamming, I’m too sleepily distracted to be reasonably coherent and organized. Joking about being discriminated against, but they gotta start making better camping supplies.