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

  1. In a medium sauce pan, combine the butter and olive oil over medium heat. Add the shallot and sauté until it’s translucent.
  2. Add the garlic and sauté until fragrant, about 30 seconds.
  3. Add the chopped spinach and heat until slightly wilted, about 2-3 minutes.
  4. Pour in the coconut cream and add the nutmeg, salt pepper, and lemon zest. Bring the mixture to a low simmer.
  5. Simmer, uncovered for 15-20 minutes, until sauce has thickened and the liquid has reduced by half. Enjoy!

Products used in recipe

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