Creamed spinach recipe

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  • 1 pound (450 g) frozen spinach
  • ½ cup (125 ml) coconut milk
  • 3 cloves fresh garlic, minced
  • ½ teaspoon coconut flour
  • 2 teaspoons olive oil
  • 1 shallot, minced
  • ½ teaspoon paprika
  • Salt and pepper, to taste
How to Make It
  1. Thaw spinach completely in a colander over the sink, and using your hands, squeeze out all remaining liquid.
  2. Heat a small saucepan over medium heat.
  3. Add the coconut milk and 2 teaspoons of the minced garlic (this will infuse the coconut milk with a bit of the garlic flavor).
  4. Whisk in the ½ teaspoon coconut flour until slightly simmering. Remove from heat.
  5. Meanwhile, heat olive oil in skillet over medium heat, and add shallot, remaining garlic and paprika.
  6. Cook until shallots are just translucent, being careful not to burn the shallots or garlic.
  7. Add spinach and coconut cream sauce, and simmer until everything is cooked through.
  8. Serve immediately.

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