There’s something comforting about a bowl of creamed spinach.
Perhaps it’s the combination of cream and nutmeg, but eating it makes me want to cozy up on a couch somewhere.
This Paleo Creamed Spinach recipe is so simple, yet so delicious. It contains no dairy, but still manages to deliver on creamy goodness. It makes a perfect side dish to some chicken or fish for an easy weeknight meal.
There are only a few ingredients in this recipe, but they come together to work some magic.
Coconut cream helps add a thick consistency and silky texture.
First, heat up some ghee and olive oil and sauté shallot and garlic.
Add a bunch of chopped spinach and wilt it down for a few minutes.
Then add the coconut cream, nutmeg, salt, pepper and some lemon zest.
Simmer for 15-20 minutes, until everything has thickened up and the liquid is reduced by about half.
That’s all there is to it. Enjoy!
Paleo Creamed Spinach
Ingredients
- 8 cups chopped spinach
- 1 large shallot diced
- 3 cloves of garlic minced
- 1 1/2 cups coconut cream
- 1/4 teaspoon nutmeg
- large pinch sea salt
- black pepper to taste
- zest from one lemon
- 2 tablespoons ghee
- 1 tablespoon olive oil
Instructions
- In a medium sauce pan, combine the ghee and olive oil over medium heat. Add the shallot and sauté until it's translucent.
- Add the garlic and sauté until fragrant, about 30 seconds.
- Add the chopped spinach and heat until slightly wilted, about 2-3 minutes.
- Pour in the coconut cream and add the nutmeg, salt pepper, and lemon zest. Bring the mixture to a low simmer.
- Simmer, uncovered for 15-20 minutes, until sauce has thickened and the liquid has reduced by half. Enjoy!
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