I bought a huge pack of baby spinach at Costco in the hopes that I would have salad all week. I normally try to plan out my dinner and lunch meals in advance so that I don’t waste food, but for some reason I always forget about the salad sitting in the fridge. So this time, rather than waste it, I decided to cook ALL of it at once.
And I decided to make something comforting. Creamed spinach to be exact. This Creamed Spinach is a rich dish that tastes great with grilled chicken, salmon, steak or even mixed into quinoa. Luxurious non-processed comfort food at it’s best.
I have always loved creamy vegetable dishes and creamy side dishes. Green bean casserole, creamed corn, and creamed spinach…. it is all so so good. And it’s all because of the creamy white sauce! For this Creamed Spinach recipe, I used the same sauce that I made for my Creamy Spaghetti Squash Chicken Casserole (paleo). It is a mixture between a bechemel and an alfredo that is dairy-free, non-processed and totally paleo.
I’ve been asked if this will taste like coconut because it is made with coconut cream. No! The garlic, onion, spices, and overall way in which this sauce is cooked results in a cream taste, rather than a coconut one. Which is great if you are avoiding dairy.
I looked up various ways to cook spinach and settled on sautéing it in a pan. I put a little bit of olive oil in a large pot and then put in as much spinach as would fit into it and kept mixing the spinach until it began to wilt. I added more spinach to the pan until all of the spinach was fragrant and melted.
I then poured the creamy white sauce on top of the spinach. Start with a little bit of sauce and then add more until you get the consistency you want. I added all of the sauce, but that is because I wanted to use it not just as a side, but for another dish as well, which I will be posting soon.
This Creamed Spinach is a great leftover food, which reheats well. It is great to bring to work for lunch (especially mixed with quinoa or spaghetti squash) or to incorporate into another meal later. Yum!
This recipe was shared on the AIP roundtable.
- 2 tbs minced garlic
- 5 tbs minced yellow onion
- 1 tbs olive oil and 2 tsp olive oil, divided
- 1 tsp salt
- ¼ tsp pepper (optional- omit for AIP)
- ¼ tsp nutmeg (optional- omit for AIP)
- 1 can coconut cream
- 2 tsp coconut flour (add more to thicken up the sauce if needed)
- 20 ounces of spinach
- Put 1 tbs of olive oil in a pan over medium heat.
- Place the minced garlic and onions into the pan and mix them into the olive oil. Let them cook for 5 minutes.
- Add the can of coconut cream to the garlic and onions and mix well. Add the salt, pepper and nutmeg and allow the mixture to boil for 12-15 minutes.
- Add 2 tsp of coconut flour and whisk it into the mixture to thicken it (add more if need be). Remove the mixture from heat and set aside.
- In a large pot, add 2 tsp olive oil and heat over medium heat. Put as much spinach as you can into the pot and mix the spinach around with a spatula. As the spinach heats and cooks, it will diminish in size. Keep adding more spinach and mixing until it is all cooked/wilted. This should take about 5-6 minutes.
- Start by adding ½ cup of the sauce to the spinach and mix. Add another ½ and mix. This should be enough, but if you want to use the creamed spinach as a sauce on top of something else, you could even add all of the white sauce to the spinach.