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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
- 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.
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: 88% | Vitamin C: 24% | Calcium: 6% | Iron: 12%