Creamed Spinach: Adapted from Joe's Stone Crabs of Miami
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.
Ingredients
20 oz. frozen spinach
3/4 c. milk, raw or organic
3/4 c. whipping cream, heavy, full-fat, raw, grass-fed or pastured, organic
1 tsp. sea salt
1/4 tsp. nutmeg
2 tbsp. butter
2 tbsp. coconut flour
Directions
- Squeeze/drain water from the thawed spinach.
- Cook spinach over low heat, constantly stirring for 5 minutes. You want the spinach to be tender and a bright green color.
- Add the cream, salt, nutmeg and simmer for 5 minutes or until the cream has bubbled over and reduced slightly.
- 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.
- Add the roux to the spinach.Simmer for another 5 minutes or until creamy and smooth but still bright green.
- 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