Nutritional Wisdom with Carly Pollack

Creamed Spinach

1 lb fresh spinach
1 tbsp ghee
1/2 small onion, diced
1/4 cup canned coconut milk
1/4 tsp sea salt
1 1/2 tbsp fresh lemon juice

Steam all of the fresh spinach until it is completely cooked down. Do this by working in batches and stirring constantly. Remove from heat and let cool. Drain the spinach and, using your hands, squeeze out all the extra liquid possible. In a sauté pan, melt the ghee. Add the onion and cook until translucent. Stir in the coconut milk and add the cooked and drained spinach. Stir to combine. Season with salt and the lemon juice – adjusting to your taste. Tip - Just keep squeezing! The secret to really good creamed spinach is making sure that you get ALL the extra moisture out after steaming.

2-3 Servings