Creamed Spinach and Roasted Mushrooms
Creamed Spinach
This is a recipe I absolutely love. I’m a gal that enjoys an old-school dish, and when I go to some of my favorite restaurants like Shaws Crab House or Joes, there’s nothing better than getting a creamed swinish for the table. I set out here to make a lighter Whole30 version, and this is truly scrumptious and easy to do. I always like to double or triple it so you can enjoy it with jammy eggs or make a simple spinach soup by blending leftovers with some chicken stock to your desired consistency. This dish is great with Everyday Roast Chicken Breast, steak, Heroine Chicken, and is a fabulous idea for easy weeknight eating.
Creamed Spinach
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Diet: Gluten Free
Description
This dish would be perfect with my Marinated Onions, Garlic Confit, or Tomato Confit!
Ingredients
4 Tbsp clarified butter
1 cup finely chopped onions
1 tsp salt, divided
¼ tsp freshly ground black pepper
3 garlic cloves, pressed
16 ounces spinach
4 Tbsp chicken stock
1/2 cup coconut cream, blended
¼ tsp red pepper flakes
1 Tbsp arrowroot
1 Tbsp cold water
¼ tsp red pepper flakes
1 Tbsp lemon juice
Instructions
In a Dutch oven, over medium heat, add the clarified butter and stir until melted. Add the onions, ½ tsp salt, ¼ tsp pepper and, stirring continually, sauté for 4-5 minutes, or until translucent. Add the garlic and stir until just brown, about 30 seconds to a 1 minute at most. This very quickly can burn so watch carefully and don’t overcook.
Stirring from the bottom up, start adding ½ the spinach, allowing to wilt, about a minute. Then add the remaining half of spinach, stirring continuously until wilted about 2-3 minutes.
Turn the heat down to low. Add the chicken stock and ½ tsp salt. Add the 1/2 cup of coconut cream to the dutch oven and stir to combine.
In small bowl, make a slurry from arrowroot and 1 Tbsp of cold water. Add to the pot and stir.
Remove Dutch oven from heat and transfer spinach mixture to blender or food processor. Pulse a couple of times, leaving some texture.
Transfer back to pot, add red pepper flakes, lemon juice and stir. Serve
Notes
This is a great left over and can be served the next day on eggs.
Keywords: creamed spinach
Roasted Mushrooms
I was working on a steakhouse dinner and wanted to create a delicious steak with roasted mushrooms, but was so inspired by how delicious these mushrooms are, that it became its own side. This is a super clean and delicious version, but feel free to switch it up by using butter and cream. So many people often miss out on the glory that is mushrooms, but this is certainly not a side dish to skip over! They actually come out really almost beefy and rich. Finished with a bit of coconut aminos and red pepper flakes, they are great with a Friday night steak dinner or a weeknight meal with Everyday Roasted Chicken Breast.
Roasted Mushrooms
Description
These mushrooms would be delicious with my Cashew Crema or Pistachio Pesto!
Ingredients
2 Tablespoons Clarified Butter
6 Tablespoons Olive Oil Divided
2 pounds brown button mushrooms, ends trimmed
1 cup yellow onion, chopped
4 garlic cloves, chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
2 Tablespoons coconut aminos
2 Tablespoons chives for garnish
Instructions
Preheat oven to 425º.
In a large sauté pan over medium heat melt the clarified butter.
Add the onion to the pan and sauté for one minute.
Add the garlic and continue to cook until the onions are translucent, about 3 to 4 more minutes. Transfer to a bowl and set aside.
In the same pan, add 4 tablespoons of olive oil and the mushrooms. Add 2 more tablespoons of olive oil over the top of the mushrooms then put the pan in the oven and cook for 20 minutes
Remove the mushrooms from the oven and toss the mushrooms coat well. Return to the oven and cook for 20 more minutes.
Remove the mushrooms from the oven, add the salt, pepper, red pepper flakes, coconut aminos, along with the onions and garlic set aside earlier.
Toss to coat, garnish with the chives and enjoy!
This is THE creamed spinach recipe in my opinion. I will not be looking for a replacement unless Teri modifies it because this was the most flavor packed creamed spinach I have ever had. To me, this is both a side and a magic elixir. I ate it as a side with the truly tasty mashed potatoes and spiced cauliflower one night then added it on top of soup the next. I also think this could be an amazing appetizer dip for some crusty GF bread in place of spinach and artichoke dip. 50 out of 5 stars.
Thank you so much Kyle. I’m super proud of this recipe. I prefer it to the heavy dairy product laden classic. It’s light and refreshing and delicious as a side dish but equally wonderful as a bed on eggs. You’re absolutely right, it’s ideal to stir in some soup. ??????
If I don’t have a Dutch oven, will anything else work? This looks delicious!
Absolutely… The spinach fills the pan so you need some thing that’s bigger and deeper
Holy crapamoley, this was sooooo freaking good!!!! I made it on sauté in my instant pot. Yum yum!!! And I made your spiced chicken and broccoli stir fry which I was nervous about because I hate turmeric, but yum yum!! I was fancy chef lady tonight! Thank you!!! ????
So glad u like it too …
Sorry I didn’t see this yesterday… It just popped up here
This Creamed Spinach is SO good and very easy to make. Creamed Spinach is a nostalgic dish for me and this brought me back in time. I made it for someone who is not fan of coconut and the garlic, lemon and salt stand out in this recipe with a delicious, savory flavor and creamy texture.
Thanks Teri!
Thank you so much. I absolutely love this dish. In terms of meal prep you can’t get something better because there’s so many different ways you could use it. I have always loved a cream spinach and here is just a lighter healthier and updated version. Please rate the recipe and thanks so much for the feedback