Fed & Fit

Paleo Creamed Spinach

This Paleo Creamed Spinach will satisfy your cravings with a creamy coconut milk base, tangy lemon juice, and caramelized onions for the perfect holiday (or any day) side dish minus the gluten and dairy!
This creamed spinach recipe is easy, healthy, free of dairy and gluten, and totally Paleo-friendly!

Paleo Creamed Spinach | Fed+Fit

Wow. I am completely BLOWN away by your positive feedback and support for my Fed+Fit Holiday eBook! I'm so thrilled that you love it. I spent a lot of time making sure that each recipe is perfect and easy to follow so that your holiday feast is a tasty breeze.

I'm also happy to hear that you love my menus with corresponding shopping lists and production schedules! Those are totally a bright shiny public display of my type-A'ness. Though I'm providing 5 different menus each for Thanksgiving, Christmas, and NYE (including Autoimmune, low-FODMAP, low-cab, and 21-Day Sugar Detox), I personally make the “Fed+Ft Decadence” for our family holiday feasts. If you want to see what they look like, I've included a sample of that one below!

Thanksgiving Decadence _Page_1

Thanksgiving Decadence _Page_2

Thanksgiving Decadence _Page_3

Paleo Creamed Spinach | Fed+Fit-3

I know that many of you already have your menu planned, but I wanted to share one of my favorite veggie side dishes from the eBook! I've always loved creamed spinach but stayed away from it at family gatherings because some of those traditional ingredients (such as conventional dairy, vegetable oil, etc.) make me feel crummy. Tired of either missing out or feeling sick (because I ate it anyway), I got to work devising my own healthy remake.

We start with fresh spinach (2 pounds of it, in fact), steam it down, drain out ALL the water (this is very important), and then saute with some tasty onions and coconut milk. In case you're wondering, there is NO flavor of coconut in the finished product and your guests will have no idea it's as healthy as healthy gets. Deliciousness and make-you-feel-like-Popeye'ness aside, this recipe is compliant with a low-carb program, Autoimmune, low-FODMAP (omit the coconut oil), and 21-Day Sugar Detox! Wins all across the board.

For more healthy holiday recipes that cater to a variety of dietary needs, check out my eBook HERE!

Creamed Spinach

Total Time 0:00 Serves 6 servings
0.0 rating

Ingredients

VERSION 1

  • 2 pounds fresh spinach
  • 1 teaspoon olive oil
  • 2 tablespoons butter, ghee, or bacon fat
  • 1/2 medium yellow onion, diced (omit for low-FODMAP)
  • 1/2 cup full-fat coconut milk (swap for broth for low-FODMAP)
  • 1/2 teaspoon sea salt
  • 3 tablespoons lemon juice (from 1.5 lemons)

VERSION 2

  • 2 pounds fresh spinach
  • 1 teaspoon olive oil
  • 1/2 cup heavy cream
  • 1/2 teaspoon sea salt
  • 3 tablespoons lemon juice (from 1.5 lemons)

Directions

VERSION 1

  1. Drizzle oil into a large pot over low-medium heat.  Add as much spinach as possible to the pot and place a lid on the pot to steam.
  2. Keep stirring and rotating the spinach within the pan constantly to avoid burning. Continue to add the remaining spinach in batches until all 2 pounds are in and lightly steamed.
  3. Remove from heat and let cool.
  4. Drain the spinach and, using your hands, squeeze out all the extra liquid possible.
  5. In a sauté pan, melt the butter. Add the onion and cook until translucent. Stir in the coconut milk and add the cooked and drained spinach.
  6. Stir to combine. Season with salt and the lemon juice – adjusting to your taste.

VERSION 2

  1. Drizzle oil into a large pot over low-medium heat.  Add as much spinach as possible to the pot and place a lid on the pot to steam.
  2. Keep stirring and rotating the spinach within the pan constantly to avoid burning. Continue to add the remaining spinach in batches until all 2 pounds are in and lightly steamed.
  3. Remove from heat and let cool.
  4. Drain the spinach and, using your hands, squeeze out all the extra liquid possible.
  5. In a saute pan over low heat, add your heavy cream, and drained spinach, stirring to combine. Heat through for approximately 1 minute, and then remove from stove.
  6. Place your creamed spinach in a medium bowl, season with salt and the lemon juice, stirring to fully incorporate.

Tips

  1. Just keep squeezing! The secret to really good creamed spinach is making sure that you get ALL the extra moisture out after steaming.

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3 Responses to “Paleo Creamed Spinach”

  1. #
    1
    Morganposted November 26, 2014 at 4:17 am

    Question: doesn’t steaming and removing all the liquid decrease the amount or viability of the nutrients present in the spinach?

    • #
      Cassyposted November 26, 2014 at 4:49 am

      Good question, Morgan! There are definitely some vitamins and minerals lost during the cooking process. There’s a trade-off between having an awesome veggie side dish to serve (that allows you to eat a LOT more spinach per bite than you would a raw salad) and losing some of the nutrients.

  2. #
    2
    Carolposted April 25, 2015 at 8:47 pm

    World’s Healthiest Foods: whfoods.com suggests steaming spinach for no more than 3 minutes, stopping when the leaves become bright green. This way all nutrients are saved, not boiled away in the liquid. While my comment appears months after yours, Morgan, hopefully you might find it one day.

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