Posts Tagged ‘Paleo Creamed Spinach’

Creamed Spinach (Paleo)

Thanksgiving is rapidly approaching. Where has November gone? No complaints here, however. It just means that I’m closer to the semester being over 🙂

In honor of Thanksgiving, I’m doing a “creamed”  spinach recipe this week!

I’ve found that as I’ve gotten older, I rarely drink milk anymore, let alone cow’s milk. Water is my drink of choice. Therefore, it’s annoying to use a recipe that calls for milk (or cream that I then replace with milk). After I use it, it usually just sits in the fridge until it goes bad. Because of this, I’ve been using more and more of canned coconut milk lately. And I guarantee you, that does not go bad in my house. Plus, it makes this dish paleo-friendly 🙂

Need another Thanksgiving recipe? I made these biscuits last year. Ironically though, they do require milk!

Happy Thanksgiving!

Paleo Creamed Spinach

Paleo Creamed Spinach

Ingredients: 

22 oz fresh spinach

1/2 of one butternut squash, cut into SMALL pieces (you can add more or less, depending on how much squash you want)

1 tbsp ghee

1 small onion, chopped in small pieces

1 tsp nutmeg

salt and pepper

1 cup full-fat, canned coconut milk (or more)

Directions: 

Fill a large pot with 6 cups of water. Bring to a boil and gradually add spinach. Once all the spinach is wilted, drain in a colander, pressing against the spinach with the back of a spoon to release as much liquid as possible. Set aside.

Melt ghee in a deep skillet over medium-low heat. Add in butternut squash and cook until tender, about 10 minutes (this might take a longer or shorter amount of time depending on the size of your pieces.) Add in onions and sauté for 5 minutes. Add in spinach, followed by coconut milk, nutmeg, salt and pepper. Cook for another 5 minutes before serving.

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