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Creamed Spinach: Adapted from Joe's Stone Crabs of Miami

Orange Icon  Creamed Spinach: Adapted from Joe's Stone Crabs of Miami

Orange Icon  Creamed Spinach: Adapted from Joe's Stone Crabs of Miami

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Submitted by: Kim

Prep Time: 5 Minutes

Cook Time: 17 Minutes

Servings: 4

Creamed spinach is a holiday favorite with my family. They loved when I made the switch to coconut flour for this and they are not BD'ers! Never any left overs.

  • 20 oz. spinach, frozen, organic
  • 3/4 c. milk, full-fat, raw, grass-fed or pastured cows, organic
  • 3/4 c. whipping cream, heavy, full-fat, raw, grass-fed or pastured, organic
  • 1 tsp. sea salt, unrefined and pure
  • 1/4 tsp. nutmeg, organic
  • 2 tbs. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 2 tbs. coconut flour, organic

  1. Squeeze/drain water from the thawed spinach.
  2. Cook spinach over low heat, constantly stirring for 5 minutes. You want the spinach to be tender and a bright green color.
  3. Add the cream, salt, nutmeg and simmer for 5 minutes or until the cream has bubbled over and reduced slightly.
  4. In a small fry pan, melt butter and stir in the coconut flour a little at a time to the melted butter to form a roux.
  5. Add the roux to the spinach.Simmer for another 5 minutes or until creamy and smooth but still bright green.
  6. Taste and correct seasonings. (You might want to add a little more salt or nutmeg)

Optional, mince and sauté a clove of garlic and add to spinach for Creamed Garlic Spinach You can also use 1 1/2 cup organic light cream instead of the milk/heavy cream combination