Creamed Spinach
This might feel like a decadent side to a holiday meal, but it’s actually packed with protein and vitamins. Baby spinach works well here but you could use any kind, just cook it for a tad longer if you’ve chosen the large leaves.
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INGREDIENTS
- 1 yellow onion
- 4 cloves garlic
- 1 lb baby spinach
- 13-oz can coconut milk
- ¼ cup nutritional yeast
- ¼ tsp ground nutmeg
- 1 tsp vegetable or coconut oil
- Salt and pepper
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INSTRUCTIONS
Peel and dice the onion. Peel and mince 2 cloves garlic.
Place a medium saucepan over medium heat with 1 tsp vegetable or coconut oil. Once hot, add the diced onion, minced garlic, ¼ tsp salt, and ¼ tsp pepper and cook until softened, about 3 to 4 minutes. Add baby spinach and cook, stirring occasionally, until wilted and bright green, about 1 to 2 minutes.
Add the coconut milk, nutritional yeast, and nutmeg to the saucepan and stir to combine. Reduce the heat to low and simmer until the creamed spinach is thickened, about 4 to 5 minutes.
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ROTINI AGLIO OLIO with Kale and Toasted Hazelnuts
RED LENTIL COCONUT DAL with Tomato Chutney & Brown Basmati Rice
SPINACH DAL with Basmati Rice Pilaf and Mango Chutney
