Healthy Creamed Spinach Recipe
I’ve always loved creamed spinach but stayed away from it at family gatherings because some of those traditional ingredients 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.
Servings: 6 servings
Ingredients
- 2 pounds fresh spinach
- 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
Instructions
- Steam all 2 pounds of the fresh spinach until it is completely cooked down. Do this by working in batches and stirring constantly. Remove from heat and let cool.
- Drain the spinach and, using your hands, squeeze out all the extra liquid possible.
- 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.
- Stir to combine. Season with salt and the lemon juice – adjusting to your taste.
Notes
- Just keep squeezing! The secret to really good creamed spinach is making sure that you get ALL the extra moisture out after steaming.
Nutrition
Calories: 111kcal | Carbohydrates: 7g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 346mg | Potassium: 907mg | Fiber: 4g | Sugar: 1g | Vitamin A: 14295IU | Vitamin C: 46mg | Calcium: 157mg | Iron: 5mg