Paleo Creamed Spinach
WOOHOO! I’m finally back at the box, you guys! Man does it feel good!
After I’d been on break for 5 weeks, my knee wasn’t really showing signs of improvement, so I took it upon me to see a sports physiotherapist in order to get a specialist’s opinion and prognosis. Turns out I not only have a torn Meniscus but I also suffered considerable damage to my Posterior Cruciate Ligament. Unfortunately, it looks like getting an operation will not be an option for me.
However, I was extremely relieved when he said that I could resume exercising *almost* normally while I wait for that operation. He only offered a few contra-indications, but nothing that I couldn’t live with.
I was so happy, I think I could’ve hugged and kissed him right then and there.
Still, I was kind of faced with a bit of an issue… Given that stupid knee injury, it felt like CrossFit may no longer be the optimal choice of physical activity for me. More often than not, WODs would still have to be adapted to fit my reality and I can’t have that anymore. No one wants to be “the crippled guy in the back” you know. Plus, I felt like I would impose some kind of a burden on my coach.
Soooooo… I thought maybe I could invest in a modest home gym and start lifting weights at home instead, as well as incorporate a few elements of CrossFit to my daily workouts. The thing is, if I was gonna do that, I was going to need some serious help and guidance. I went to my coach and asked if he would be willing to write me a program and coach me remotely, half expecting him to politely decline and say that as much as he would love to help me, there’s just no way he could fit me into his already overbooked schedule. Much to my surprise, however, his answer went something more like: absolutely and with great pleasure!
I was so excited, I think I could’ve hugged and French-kissed him right then and there. (What? The man happens to be very attractive…)
You know, for the longest time, I thought that I really didn’t like working out. I’m now realizing that nothing could be further from the truth. Not only do I now feel the need to be physically active every day, but I also enjoy it very much.
Especially now that I feel my energy coming back! Keto and I seem to be getting along a little better now: today’s workout was a lot easier, and I seem to be getting a little bit more inspired in the kitchen… starting with this amazing Paleo Creamed Spinach.
To make the “cream”, I once again called upon my all time favorite vegetable: the cauliflower. On top of being super nutritious and unbelievably versatile, cauliflower also happens to be, you guessed it, very low in carbohydrates! I’m seriously thinking that this veggie deserves the title of BEST EVER WONDER VEGETABLE.
To turn that wonder veggie into a thick and creamy sauce, cook it in a little bit of chicken stock along with a chopped onion and garlic. When it gets really tender, add some coconut milk, preserved lemon, ghee, Dijon mustard, fresh nutmeg and ground cinnamon.
Reduce to a puree with the help of a stick blender set on high speed until super smooth and silky in consistency, then cover and set aside. Alternatively, you could also process that sauce in a blender but you may have to work in several batches.
Now let’s turn our attention to the spinach.
I always like to chop my spinach roughly before I cook it. I find it’s easier to eat, that way.
When you start chopping your spinach and
lay mound it on your cutting board, you’re probably going to think that I’m absolutely out of my mind for making you add SO much spinach to one single dish.This will no doubt look like a real mountain and you’ll feel like your entire kitchen counter has been invaded with little bright green leaves.
But trust me on this one.
Take the biggest bowl that you can possibly find out of your cupboards (just make sure that it’s not so big that it won’t fit in your microwave) fill it with spinach and cook on high for about 4 minutes, uncovered. Like magic, the microwave will make almost all of your spinach disappear!
After your spinach is done shrinking, let it cool down until you can safely handle it, and then squeeze as much water out of it as you possibly can.
After all is said and done, you should be left with about 3-4 cups of cooked spinach.
Add that to the creamy cauliflower sauce and delicately mix it in.
Serve the Creamed Spinach immediately while it’s still piping hot, with your favorite side of protein.
I find this goes particularly good with eggs or grilled fish, but honestly, this classic side dish will make friends with just about any piece of meat that you’ll introduce it to.
Oh, and flopping a generous dollop of delicious ghee right on top of that creamy, tasty pile of greens will not only earn you additional “fat points”, it will also add tons of extra yumminess…
Try it, you’ll see!
Paleo Creamed Spinach
- 900 g 2lbs baby spinach leaves, roughly chopped
- 2 tbsp coconut oil
- 1/2 small onion, chopped
- 1 clove garlic, minced
- 1/2 tsp Himalayan salt
- 1/2 tsp freshly cracked black pepper
- 1 small head cauliflower, roughly chopped (500g | 1.1lb)
- 1 cup light chicken stock
- 1 cup full fat coconut milk
- 1 tbsp preserved lemons, finely chopped
- 1/4 cup ghee, or make your own
- 1 tbsp Dijon mustard
- 1/4 tsp freshly grated nutmeg
- 1/8 tsp ground Ceylon cinnamon
- Add coconut oil, onion, garlic, salt and pepper to a medium saucepan. Cook over medium heat for one or two minutes, until fragrant and slightly softened.
- Throw the cauliflower florets in and continue cooking for a minute or two.
- Add chicken stock, cover and bring to the boil; lower the heat and continue cooking until the cauliflower is tender, about 5-7 minutes.
- Kill the heat, then add coconut milk, preserved lemon, ghee, Dijon mustard, nutmeg and cinnamon and process with a stick blender on high speed until super smooth and silky in consistency. Set aside. (Alternatively, you could process that in a blender but you may have to work in several batches.)
- Chop the spinach roughly and then place it in a large microwave safe bowl. You will probably have to work in 2 or 3 batches, unless you own a giant sized microwave and gargantuan mixing bowls. Cook on high, uncovered, for about 4 minutes or until completely wilted and then set aside to cool.
- When the spinach is cool enough to be handled, squeeze as much water as you can out of it and delicately mix it in with the creamy cauliflower sauce.
- Serve immediately with your favorite side of protein.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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31 Comments on “Paleo Creamed Spinach”
This week you’ve given me not one but TWO recipes I literally have to make this weekend. Creamed spinach is my favourite side ever, paleo or not, and the fact that this one is paleo is just a happy bonus!
Real happy to hear, Cat, and I hope the recipes turn out to your liking! Please do share your impressions if you end up making them. I would appreciate that very much! 🙂
Pinned, thank you! I can’t wait to try this one.
This looks so good! And I am so happy that it is nutfree 🙂 do you have an idea how much frozen spinach I should use instead of fresh?
I don’t have much experience with frozen spinach, Audrey, but I would say use the exact same quantity (in weight) since you will still have to squeeze it dry… I’m guessing the end result will be the exact same.
From what I remember reading about you on the About Me part…we live not too far from each other. Do you know of any keto-friendly doctors who recommend this diet and are willing to work with a patient – set them up, ensure they are doing It correctly?
Also…are you checking for ketones using those strips or are you just assuming that you are in ketosis?
Thanks! LOVE this recipe <3
I’m sorry, Sophie, I know of no such doctor in the area… as for checking for ketones, I use ketostix. I hear they aren’t really super reliable, but they tell me I’m deeply into ketosis, as the strips turn the darkest shade of purple almost every day.
Besides, since I tend to eat less than 30g of net carbs in a day, I think I can trust that I am in ketosis…
Thank you for replying 🙂
May I also ask…
Have you / are you losing weight on this diet?
Are you back to your normal energy levels? Can you work out?
Hey Sophie, I posted a bit of an update on my experiment a few days ago, you can check it out here if you feel like reading it…
But to answer your questions, I am doing much better now, my energy levels are finally back to normal, strength is coming back too and working out is pretty much like it used to be prior to my embarking on this experiment. As far as losing weight goes, I don’t think I have lost any, but I do feel tighter, less bloated perhaps. Maybe I should stick with it for a bit longer and see where it takes me!
This looks so delish! Im trying to stick to a low FODMAPS diet so unfortunately cant have onion, garlic or cauliflower….yes not great 🙁 Is there anything i could substitute for the cauli?!
Unfortunately, Jo, the cauliflower really is at the base of this sauce, I really wouldn’t know what to replace it with. Sorry about that!
You could replace it with pureed cooked parsnips.
I love this recipe, I have a newbie reader to your site and I have to say I think you are marvellous! I find myself coming back everyday to see if you have posted anything new AND I have actually made some of your recipes! ( I usually just look at them 🙂
Anyway I just wanted to say that, I hope your knee recovers soon and um…. yeah don’t stop writing!
Love from sunny Austria!
Awwww, thank you so much Sarah, that is so very nice of you to say! Real glad to hear that you like my recipes! 😀
You know you could subscribe to get all new posts by email, that way you would be sure never to miss one. To do that, simply enter your email address in the “Never Miss A Post” box in the sidebar. But, if you’d rather just come and check for new stuff, you might find it helpful to know that I tend to post new material 3 times a week, usually on Tuesday, Thursday and Saturday, at around 7am.
Thanks again for your kind words, you totally rock!
My oh my Sonia, that’s some serious creamed spinach you’ve got there my friend. I’m loving the fact that they’re paleo…you’re like a paleo-genius!
Thank you, my friend. You know, you were the one who inspired me to give creamed spinach a try at long last. Boy, had I been missing out!!!
I think i’m gonna threat my amarath leaves this way….
Ha! I didn’t even know of amaranth leaves’ existence. I’ll have to keep an eye out for them. I’m all for trying new stuff! 🙂
Love baby spinach! Wonder if i could convince the kids to give this a go?
I’m fairly positive that you could! I say you should definitely try! 😀
hi! This looks amazingly! I am going to see if olive oil works for the ghee! My son is deathly allergic to dairy (even ghee). I usually sub coconut oil but I don’t want it to taste like coconut! Wish me luck!
I figure olive oil will do the trick, although it won’t confer that rich, buttery flavor to the dish… avocado oil would be a very good replacement also, I think. Or maybe go half and half?
I’m wishing you all the luck in the world, Amy! Let me know how it turns out, if you will! 🙂
Thank you so much for the response! I have avocado oil so I will give that a try! I can’t believe I didn’t think of that!
Love your site!
Hi! I don’t have a microwave, any alternatives?
Steam is an excellent alternative indeed, Erica!
Just tried this recipe and happy to say it is my first paleo dish! It was quite easy to make and super delicious. I did add extra garlic (huge garlic fan) as well as chopped artichoke to the blend. I can definitely see myself making this again for a big family dinner as it does make a lot more than 4 servings! Overall really happy so thank you!
Real happy to hear, Marisa. Thanks a bunch for taking the time to leave such great feedback, too. I sincerely appreciate that! 🙂
Love the addition of artichokes, by the way. I think I’m gonna have to try that for myself!
Yes it was extremely delicious! Also, because I had so much left over I decided to scramble some with eggs for breakfast and it was delicious 🙂
I was wondering if I could post this recipe in a newsletter that I am writing for a local farmer? I would gladly reference the healthy foodie website as well.
Let me know if I have your full permission.
Can you email me and provide a little bit more details please, Jessica?