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Creamed Spinach

  • Author: nocrumbsleft
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Stovetop
  • Diet: Gluten Free


This dish would be perfect with my Marinated Onions, Garlic Confit, or Tomato Confit!


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

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