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Happy Memorial Day to those of you in the US. Tonight we grilled out to celebrate.
One of the foods I used to love before going GF was creamed spinach. In fact, it was a regular on my menu. When I gave up dairy, I quit making it because I wasn’t sure if coconut milk would taste right in that dish or not.
Tonight, I got a wild hair.
Hubby had volunteered to grill dinner. He asked me to handle the side dishes. On Saturday, I got a big, one-pound tub of organic baby spinach that was about to go out of date for $2 at the salvage. I had a spare can of coconut milk, so I decided to try it out.
I cooked an onion in some coconut oil until soft. Then I added the spinach and a little extra coconut oil and cooked until it was completely wilted. I stirred in some garlic, salt, pepper and nutmeg. I then poured on about half of a can of coconut milk, using just the creamy solids at the top of the can. I turned it down to medium and cooked it until it was considerably thickened, about 3/4 of the liquid was evaporated.
We loved it. My son ate all of the spinach on his plate before he even touched the chicken and asked if he could have seconds- he cleaned out the remaining spinach in the pot before anyone else had a chance at it.
Next time, I’ll whisk in a little flour and make a roux before adding the coconut cream, so it’s even thicker.
Yay! Creamed spinach is back on the menu!
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