Paleo Creamed Spinach
Paleo Creamed Spinach ! This recipe uses no starch. Follow the simple steps below to make a truly creamy Paleo Creamed Spinach. It will help you and the family eat more dark leafy greens !
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 cups spinach (, washed and roughly chopped)
- 0.75 oz baby bella mushrooms (, quartered)
- 2 large garlic cloves, minced ((half amount to saute mushrooms, half amount to saute spinach))
- 2/3 cup coconut cream ((use ½ cup for less coconut flavor))
- 1 tbsp chicken or vegetable stock
- Olive oil, ghee, salt, black pepper
Instructions
- 1
Saute mushrooms: Heat 1 tbsp ghee or olive oil in a large saute pan (or dutch oven). When hot, lower the heat to medium. Add half amount of chopped garlic, season with a small pinch of salt. Saute until fragrant (about 5-10 seconds). Add quartered mushrooms. Season with another pinch of salt. Keep sauteing until the mushrooms turn slightly softer. Add 1 tbsp stock to the saute pan to help stir-frying. Set aside. If there’s any liquid left in the saute pan, dump the water.
- 2
Saute spinach: Heat 1 ½ to 2 tbsp ghee in a large saute pan (or dutch oven). When hot, lower the heat to medium. Add the rest amount of chopped garlic, season with a small pinch of salt. Saute until fragrant (about 5-10 seconds). Add spinach. Keep sauteing until the spinach turns slightly wilted but not mushy. Season with another pinch of salt. Set aside. Discard the liquid in the saute pan.
- 3
Warm up the sauce: In a medium size saucepan, uncovered, gently warm up ⅔ cup coconut cream with 1 tbsp ghee. Stir occasionally until thickened. Season with salt and pepper to taste.
- 4
Serve: Combine mushrooms and spinach. Pour the sauce over. Give it a gentle toss. Optional - serve with toasted almond slices or lemon zest if desired.