Description
Rich and luscious Coconut Creamed Spinach has a silky melt-in-your-mouth texture. Simple to put together and makes an easy, delicious dairy-free side dish. Vegan and Gluten-Free!
Ingredients
Units
Scale
- 1 tablespoon coconut oil (or ghee)
- 1 cup leeks, about 1 big one, cleaned and sliced (or sub diced onions)
- 1 teaspoon fresh ginger, grated (or sub garlic)
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 cup coconut milk ( full fat is best)
- 1 pound fresh spinach leaves
- squeeze of lime or lemon (or splash of rice vinegar)
Instructions
- Sauté aromatics. In an extra-large skillet or braiser, sauté leeks and ginger in ghee or coconut oil over medium heat for 8-10 minutes, until leeks are soft.
- Simmer. Add salt, pepper, and coconut milk. Let simmer for 5 minutes.
- Add spinach. Add spinach, incorporating in batches. Stirring for 5 minutes until wilted and soft. Remove from heat.
- Season. Adjust with salt and pepper ( add more to taste) and squeeze lime over.
Notes
Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size:
- Calories: 127
- Sugar: 1.5 g
- Sodium: 247.3 mg
- Fat: 10.6 g
- Saturated Fat: 9 g
- Carbohydrates: 8.7 g
- Fiber: 1.7 g
- Protein: 2.8 g
- Cholesterol: 0 mg
