Creamed Spinach and Roasted Mushrooms
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.Print
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
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
This is a great left over and can be served the next day on eggs.
Keywords: creamed spinach
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.Print
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
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!