Paleo Creamed Spinach

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

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 !

Recipe Card

Paleo Creamed Spinach

4.63 from 16 votes

By ChihYu Smith

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 4 people

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 ! 

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Ingredients  

1x2x3x

• ▢ 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 

• 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.

Nutrition

Serving: 108g, Calories: 229kcal, Carbohydrates: 5g, Protein: 3g, Fat: 23.3g, Saturated Fat: 16.5g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 625mg, Fiber: 2g, Vitamin A: 4400IU, Vitamin C: 19.8mg, Calcium: 60mg, Iron: 2.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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