Paleo Creamed Spinach with Dairy-Free Coconut Milk Cream
Try this Paleo Creamed Spinach recipe with dairy-free coconut milk cream.
Try this Paleo Creamed Spinach recipe with dairy-free coconut milk cream.
- coconut cream
- ingredients
- 1
- 2
- quartered
- cups
- cup
- 6
- 2/3
- tbsp
- large
- oz
- spinach
- garlic cloves minced
- ingredients6 cups spinach , washed and roughly chopped 0.75 oz baby bella mushrooms , , quartered 2 large garlic cloves, minced , (half amount to saute mushrooms, half amount to saute spinach) 2/3 cup coconut cream , (use 1/2 cup for less coconut flavor) 1 tbsp chicken or vegetable
- 6 cups spinach washed and roughly chopped 0.75 oz baby , quartered 2 large garlic cloves, minced , (half amount to saute mushrooms, half amount to saute spinach) 2/3 cup coconut cream , (use 1/2 cup for less coconut flavor) 1 tbsp chicken or vegetable stock olive oil, ghee, salt, black pepper
- 6 cups spinach washed and roughly chopped 0.75 oz baby , quartered 2 large garlic cloves, minced , (half amount to saute mushrooms, half amount to saute spinach) 2/3 cup coconut cream , (use 1/2 cup for less coconut flavor) 1 tbsp chicken or vegetable stock olive oil, ghee, salt, black pepper
- 6 cups spinach washed and roughly chopped
- washed and roughly chopped
- 0.75 oz baby bella mushrooms , quartered
- 0.75
- baby bella mushrooms
- 2 large garlic cloves minced , (half amount to saute mushrooms, half amount to saute spinach)
- (half amount to saute mushrooms half amount to saute spinach)
- 2/3 cup coconut cream (use 1/2 cup for less coconut flavor)
- (use 1/2 cup for less coconut flavor)
- 1 tbsp chicken or vegetable stock
- chicken or vegetable stock
- olive oil ghee salt, black pepper
- olive oil ghee salt, black pepper
- Carbohydrate 102.461387733373 g
- Cholesterol 416.959879583239 mg
- Fat 152.062105537782 g
- Fiber 23.734001927636 g
- Protein 39.880072620362 g
- Saturated Fat 116.563897721141 g
- Serving Size 1 1 recipe (1975g)
- Sodium 556.067930344454 mg
- Sugar 78.7273858057372 g
- Trans Fat 10.1207951725438 g
- Calories 1775 calories
Step-by-step
- Prepare all the ingredients including coconut cream, spinach, baby bella mushrooms, garlic, and stock.
- Wash and roughly chop 6 cups of spinach.
- Quarter 0.75 oz of baby bella mushrooms.
- Mince 2 large garlic cloves, dividing them in half for the mushrooms and the spinach.
- Saute the mushrooms in a pan using olive oil or ghee with half of the minced garlic.
- Add the remaining garlic and the chopped spinach to the pan to saute.
- Pour in 2/3 cup of coconut cream and 1 tbsp of chicken or vegetable stock.
- Season with salt and black pepper to taste and simmer until creamy.
When should the garlic actually go into the pan?
Minced garlic burns in seconds over medium heat, turning bitter long before the mushrooms brown. Split the garlic cloves down the middle, reserving half for the mushrooms and half for the greens. Add the second portion of garlic only after the mushrooms soften, stirring constantly for thirty seconds until fragrant.How do you prevent coconut cream from overpowering the dish?
Coconut cream carries natural sweetness and distinct tropical aromatics that can easily mask earthy vegetables. Reduce the volume to one-half cup if a neutral backdrop is preferred over a prominent coconut profile. Simmer the liquid uncovered for three minutes to drive off excess moisture and concentrate the savory stock.Can this vegetable side dish be multiplied successfully?
Doubling batches requires a wide 12-inch skillet rather than a standard saucepan to ensure adequate evaporation. Crowding the surface traps steam inside the spinach leaves, preventing proper reduction and resulting in a watery consistency. Cook greens in sequential batches if pan space is limited, combining everything at the final dairy-addition stage.
