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.

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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 !

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