Creamed Spinach
The creamed spinach many of us grew up with was too often overdone and underwhelming. It’s a genuine shame because spinach can and should retain its bright and distinct taste in the final dish as well as texture. In this recipe, you’ll find both. Sauteed mushrooms and shallots add nuance to what remains full, fresh flavor. We’ve used coconut cream here, but use regular dairy or any non-dairy cream you prefer. Serving suggestion: Top with some parmesan, Parmigiano-Reggiano or pecorino at the end for a nice finish. We love this with a juicy beef roast . Ingredients: 1 1/2 Tbsp. Primal Kitchen® Avocado Oil or butter 1/2 cup chopped shallots 2 cups sliced cremini mushrooms 5 cloves grated garlic 1 lb. baby spinach ½ cup coconut milk 2-3 tsp. coconut flour ½ tsp. salt 5 Tbsp. coconut cream 2 tsp. lemon juice ¼ tsp. black pepper Optional: parmesan cheese Instructions: In a large pan, sauté the shallots in the avocado oil over medium heat for about 3 minutes. Once the sh