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“Creamed” Spinach (Paleo, SCD, GAPS, Dairy Free option, Grain Free)

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Ingredients

Units Scale
  • 1/4 cup ghee
  • 2 (16 oz.) containers of fresh spinach, stems trimmed
  • 1/2 sweet onion, diced
  • 3 cloves garlic pressed or minced
  • salt and pepper, to taste
  • dash nutmeg
  • 1 1/2 cups cashew milk
  • 1/2 to 1 cup Pecorino Romano, grated (optional)

Instructions

  1. Heat large saute pan on medium to medium-low.
  2. Add ghee. Saute onion until soft. Add spinach. Cover.
  3. Continue stirring until spinach wilts but doesn’t overcook. Remove cover.
  4. Add garlic, salt, and pepper and stir.
  5. Remove spinach mixture and place in a fine sieve set on top of a bowl to drain off some water. Set aside.
  6. In same saute pan, add cashew milk. Stir until bubbly and thickening.
  7. Add dash of nutmeg and stir.
  8. Add spinach and stir to coat.
  9. Place in shallow glass baking pan or quiche dish.
  10. Top with Pecorino Romano if desired.
  11. Place baking dish under broiler for a few minutes until golden and bubbly.

Find it online: https://mybigfatgrainfreelife.com/2012/05/creamed-spinach-dairy-free-grain-free.html