Paleo Creamed Spinach – a creamy and delicious vegetable side dish to help you fall in love with dark leafy greens again !
Green is my favorite color. I was debating between sharing a paleo version of matcha green tea muffin or Paleo Creamed Spinach recipe for the upcoming St. Patrick’s day. Let’s just say I’m not much of a baker so it was obvious that I went with my specialties – savory and umami-packed yum dishes. :))
I know you probably are quite familiar with creamed spinach. But if you’ve ever wondered why your Paleo Creamed Spinach tastes not-as-creamy or gorgeous as the pictures on the web, I’m here to share a new way to make your Paleo Creamed Spinach truly gorgeous and creamy.
Read on below to find out how a few simple twists can transform this old time favorite.
My take on an old time favorite – Paleo Creamed Spinach
I tried out a few recipes online and, for some reason, none of them turned out as I had hoped for – beautiful vibrant green and none mushy spinach covered in a layer of white creamy sauce.
-The spinach would be overcooked without any texture.
-The cream would be tinted yellow-green.
-The sauce would be watery instead of creamy.
I followed the instructions to sauté the spinach then replaced heavy cream with coconut cream. Meh… it tastes good but I feel like my spinach is swimming around in a pool of tinted yellow-green broth instead covered in a layer of gorgeous snow white cream.
My instincts told me that perhaps I should quick boil the spinach and then squeeze out the water but to be honest…that seemed like a lot of work. :d
This bunny knows how to eat spinach 🙂
So here’s what I discovered – a lazy girl’s way to make gorgeous Paleo Creamed Spinach even my husband (who’s mom makes the best Irish creamed spinach pie ) gave a thumbs-up ! :))
A few simple twists
I added baby bella mushrooms to give the dish a contrasting color and texture. You can use any other type of mushrooms you want – such as white button mushrooms or crimini mushrooms. Slice them into quarters (as opposed to thin slices), which give you a nice chunky, yummy bites.
Sauté the mushrooms and spinach separately and gently simmer the coconut cream (+ mix with ghee butter) in a separate small sauce pot so no ingredient will interfere with any-other.
All you have to do is combine them at the end. Give it a quick toss and…voila you’ll have a plate of gorgeous Paleo Creamed Spinach. :))
Now I’d love to hear how you usually prepare Paleo Creamed Spinach. Do you use different methods or seasonings ? Tell me below so I can learn from you as well !
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 !
- 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
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.
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.
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.
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.