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LCHF Creamed Spinach
What you need
- 8 cups chopped raw spinach
- 1 large shallot, diced – or onion (shallot’s the best)
- 3 cloves of garlic, minced
- 1½ cups organic coconut cream
- ¼ teaspoon Sally-Ann’s organic nutmeg
- large pinch Sally-Ann’s Himalayan Salt
- Sally-Ann’s freshly cracked black pepper to taste
- zest from a lemon
- 2 tablespoons farm butter
- 1 tablespoon Sally-Ann’s olive oil
Let's cook
- In a medium sauce pan, combine the butter and olive oil over medium heat. Add the shallot and sauté until it’s translucent.
- Add the garlic and sauté until fragrant, about 30 seconds.
- Add the chopped spinach and heat until slightly wilted, about 2-3 minutes.
- Pour in the coconut cream and add the nutmeg, salt pepper, and lemon zest. Bring the mixture to a low simmer.
- Simmer, uncovered for 15-20 minutes, until sauce has thickened and the liquid has reduced by half. Enjoy!
