Creamed spinach is a wonderful side dish to have with any roasted meat, such as chicken, beef or pork, but is usually made with dairy products like cream and milk. To make this dish friendly for dairy-free diets, though, coconut milk is a excellent choice because it has similar richness and creaminess to dairy ingredients. This creamy sauce could be used for any vegetables you would like to add richness too, such as kale, cauliflower or carrots.

Servings: 2 to 4
Prep Time: 5 minutes
Cook Time: 8 minutes

Ingredients

3 tablespoons butter, ghee or coconut oil
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon sea salt
10 oz fresh spinach
1 cup coconut milk
1 tablespoon cassava flour, such as Otto’s

Directions

1. Melt the butter (ghee or oil) in a skillet.

2. Add the onion powder, garlic powder and salt, cooking until fragrant, about 1 minute.

3. Add the spinach in increments, allowing to wilt down slightly, before adding more. This is so that it fits in the skillet.

4. Add the coconut milk and bring to a simmer. If sauce is too runny add 1 tablespoon of Otto’s cassava flour (optional).