Coconut Milk Creamed Spinach

Coconut Milk Creamed SpinachI wanted Steak for dinner and luckily I found 2 beautiful grass fed, beef tenderloin filets in the freezer… I got them seasoned up and sitting to warm to room temperature before cooking. Potatoes are always a logical choice with steak at our house, decided on parsley potatoes today… But I still need a veggie. I had leftover steamed cauliflower in the fridge, but to be honest.. I just couldn’t imagine putting together a meal with 2 white sides (potato and cauliflower) So, in a moment of desperation, I decided to finish up the spinach.. and I had just opened a can of coconut milk.. “OH, What the heck,” I thought.. I’ll make creamed spinach with coconut milk! And.Let.Me.Tell.You. It was awesome. So awesome, I decided to immediately get this recipe post written! World's Best Creamed Spinach (or Kale) use Coconut Mil or Heavy Cream - Paleo/Low Carb There’s a couple reasons why this recipe is so amazing… It’s Yummy for starters. It’s easy. It’s cheap. It’s accommodating for any style of eating; vegans, vegetarians and allergy-diets, just by switching up your fats. A very versatile dish. (NOTE 5-20-14: this is also amazing with KALE instead of spinach and use to make my Creamy Kale Baked Eggs)

Coconut Milk Creamed Spinach

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Ingredients

Instructions

  • In a large skillet, over medium then sauté onions and garlic until soft in your healthy fat.
  • Add Spinach and toss, feel free to add a little more oil if needed.
  • Season with salt, pepper and a pinch of crushed red pepper to taste.
  • Reduce heat to med/low and add the coconut milk, stir well.
  • Allow to heat/simmer slightly to reduce for about 1-2 minutes.
  • Enjoy!

Notes

You can also use raw heavy cream and/or add parmesan cheese if desired.
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!
   

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26 Comments

    1. I’ve never made this with frozen spinach but it should swap in directly. It MAY need additional cook time to thicken up.

    1. Serving sizes are highly individual… generally 2-4 servings depending on the meal and appetite.

  1. This is my go-to dish at every holiday or when I’m just craving Boston Market’s creamed spinach from my vegetarian days. I”m vegan now so this has been a super substitute. : ) Thanks so much for sharing this recipe! Super quick and easy to make and tastes delish!

  2. Sounds great! However, I’m unsure of the amount of greens to use. How much is “a bag” and how long should you cook spinach? kale (for your recent creamed kale, of course)? (:

    1. Mandy – in the produce section of your grocery store you’ll find packages of fresh spinach just like the washed lettuces. The spinach is done when it wilts. As for the kale one bunch is good – the recipe isn’t precise, it’s flexible you can’t use too much or too little

  3. This recipe is so great! I have been making it all the time since discovering it last winter. I add a pinch of nutmeg and use frozen spinach and it still comes out great. I have finally pinned it so I don’t have to keep searching every time I want to make it. I don’t even remember how I found this but I am oh so glad I did!

  4. Thank you so much! This is super yummy and makes me happy. I used freshly grated nutmeg instead of red pepper, which worked really nicely with the coconut oil and cream. My boys have always eaten spinach, even if they didn’t really like it, because Popeye’s muscles really bulge when he eats it! Now, I can “cream” it like I had it as a kid without the dairy.

    1. No the flavor is not overwhelming. I use it in lots of savory dishes and it’s not a bold taste at all – in fact I use it in cheese sauce and mashed potatoes and my hubby didn’t even know it 🙂

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