Creamed spinach gets a bad rap because the version many of us grew up with was too often overdone and underwhelming. It’s a shame because cooked spinach can and should be bright and delicious!
This recipe will show you how to make creamed spinach that retains its appealing taste and texture in the final dish. Sautéed mushrooms and shallots add nuance, and since this creamed spinach is made without cream cheese, it’s not too heavy. If you omit the parmesan, the recipe is even dairy-free!
We love this spinach served with a juicy beef roast. Cheese lovers should try adding some Parmigiano Reggiano or pecorino at the end for a nice finish.
How to Make Creamed Spinach (the Right Way)
Serves: 4
Time in the Kitchen: 20 minutes
Ingredients:
- 1 ½ Tbsp Primal Kitchen® Avocado Oil or butter
- ½ cup chopped shallots
- 2 cups sliced cremini mushrooms
- 5 cloves grated garlic
- 1 lb baby spinach
- ½ cup coconut milk
- 2-3 tsp coconut flour
- ½ tsp salt
- 5 Tbsp coconut cream
- 2 tsp lemon juice
- ¼ tsp black pepper
- Optional: parmesan cheese
Instructions:
In a large pan, sauté the shallots in the avocado oil over medium heat for about 3 minutes. Once the shallots have softened, add the sliced mushrooms and a pinch of salt. Once the mushrooms begin to soften, stir in the garlic and cook until it is fragrant.
Add the spinach to the pan in batches, one large handful at a time. Stir, allowing the first batch to wilt before adding the next. Once the spinach is wilted, drain any excess liquid from the pan.
Add in the coconut milk, black pepper, coconut flour, and another pinch of salt. Stir until combined and the coconut flour begins to thicken the sauce.
Add in the coconut cream and lemon juice and stir until a sauce forms. If you’d like your sauce to be thicker, you can either remove the spinach from the pan using a slotted spoon and cook the sauce down, or place the pan into a 350 degree Fahrenheit (175 degree Celsius) oven for about 10 minutes.
Taste and adjust seasoning. Optionally top with grated parmesan cheese. Serve this creamed spinach with your favorite protein, like a nice steak or piece of chicken.
Nutrition Information (¼ of recipe):
- Calories: 195
- Total Carbs: 14 grams
- Net Carbs: 10 grams
- Fat: 14 grams
- Protein: 5 grams
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Description
This bright, flavorful creamed spinach features mushrooms and shallots, and it is dairy-free!
1½ Tbsp Primal Kitchen® Avocado Oil or butter
½ cup chopped shallots
2 cups sliced cremini mushrooms
5 cloves grated garlic
1 lb baby spinach
½ cup coconut milk
2–3 tsp coconut flour
½ tsp salt
5 Tbsp coconut cream
2 tsp lemon juice
¼ tsp black pepper
Optional: parmesan cheese
In a large pan, sauté the shallots in the avocado oil over medium heat for about 3 minutes. Once the shallots have softened, add the sliced mushrooms and a pinch of salt. Once the mushrooms begin to soften, stir in the garlic and cook until it is fragrant.
Add the spinach to the pan in batches, one large handful at a time. Stir, allowing the first batch to wilt before adding the next. Once the spinach is wilted, drain any excess liquid from the pan.
Add in the coconut milk, black pepper, coconut flour, and another pinch of salt. Stir until combined and the coconut flour begins to thicken the sauce.
Add in the coconut cream and lemon juice and stir until a sauce forms. If you’d like your sauce to be thicker, you can either remove the spinach from the pan using a slotted spoon and cook the sauce down, or place the pan into a 350 degree Fahrenheit (175 degree Celsius) oven for about 10 minutes.
Taste and adjust seasoning. Optionally top with grated parmesan cheese. Serve this creamed spinach with your favorite protein, like a nice steak or piece of chicken.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side dish
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 195
- Fat: 14g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Net Carbs: 10g
Keywords: Spinach, vegetable, side dish
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