Creamed Spinach
All contents of this resource were created for informational purposes only and are not intended to be a substitute for professional advice, diagnosis, or treatment. Always seek the advice of your physician, dietitian, therapist, or other qualified health providers with any questions or concerns you may have.
- Extra-virgin olive oil
- 1 tablespoon GFCF butter sub (or just more oil)
- 1 onion, minced
- 2 garlic cloves, minced
- 2 pounds fresh baby spinach, stemmed
- 1/2 c MimicCreme (unsweetened) or Cashew Cream
- 1/4 tsp grated fresh nutmeg
- Sea salt and freshly ground black pepper
Heat a large pot over medium heat. Drizzle with a 2-count of oil, add the butter, and stir it around so it melts. Saute the onion and garlic until soft, about 5 minutes. Add the spinach in batches, pushing it down with a wooden spoon to help it wilt. Keep adding more spinach when there is room in the pot. Cook the spinach until it is dry, then lower the heat and add the cream and nutmeg. Stir and cook for 10 minutes. Season with salt and pepper and serve hot.