Dairy-Free Golden Creamed Spinach (AIP, Paleo, Whole30)
Dairy-free creamed spinach made with fresh spinach, coconut milk and warm spices. AIP, Paleo, Whole30 and Plant-Based Whole30.
Ingredients
- 1 (13.5 oz) can coconut milk, divided
- 2 tsp arrowroot
- 2 tbsp coconut oil or avocado oil
- 3 medium garlic cloves, minced (about 1½ tbsp)
- 2 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp ground onion
- ⅛ tsp mace or nutmeg
- 1 tbsp fish sauce or coconut aminos
- 2 lb spinach
- ½ tsp Kosher salt, plus more as needed
- ½ lime, for finishing
- Fresh cilantro, for garnish
Instructions
- Whisk the arrowroot with ¼ cup of the coconut milk to make a slurry; set aside.
- Heat the oil in a large sauté pan over medium heat. Add the garlic and cook until soft and fragrant, 1 to 2 minutes. Add the turmeric, ginger, onion and mace or nutmeg, stirring to coat in the oil, and cook until the spices are toasted and aromatic, about 30 seconds. Add the fish sauce or coconut aminos and stir to combine.
- Working in 5 to 6 batches, add the spinach, stirring and allowing it to wilt slightly before adding more. Season with small pinches of salt as you go, up to ½ teaspoon total.
- Once all the spinach is wilted, add the remaining coconut milk and bring to a gentle simmer. Cook for 3 to 5 minutes, until the spinach is fully tender. Remove from the heat and stir in the arrowroot slurry to thicken. Season to taste.
- Finish with a squeeze of lime and garnish with fresh cilantro before serving.