Google+ Allergy-Free Vintage Cookery: Dairy-Free Creamed Spinach


Wednesday, July 24, 2013

Dairy-Free Creamed Spinach

Do you love the creamed spinach that comes with your meal at those fancy steakhouses?  I have a husband who does, and I just figured out a way to make it without any dairy!  This dish couldn't be simpler, and it does go so well with grilled steak.  Just remember, if you're feeding a crowd you'll need to double or even triple this recipe.  Spinach really shrinks when you cook it!

Dairy-Free Creamed Spinach

1 lg box spinach greens
3 Tbsp coconut butter
2 -3 Tbsp minced garlic
1/4 tsp nutmeg
pinch of salt
1/2 cup coconut milk

In a large stockpot on the stove, dump the whole box of spinach and add a couple of tablespoons of water.  Heat over medium, covered, for about five minutes, or until the spinach is wilted.  Remove from heat and press through a strainer until as much water as possible is gone.

In the same pot, melt coconut butter.  Add minced garlic and cook until slightly browned, about 2 minutes.  Mix in the salt, nutmeg and coconut milk, then add the spinach back to the pot.  Stir together and heat through.  If you ended up with too much liquid (sometimes it's hard to get all the water out of the spinach), let simmer uncovered for a few minutes to reduce the "sauce."  Serves 2 - 3 people.

No comments:

Post a Comment