We had this “creamed” spinach with our meatloaf last night, along with roasted okra for a simply delicious weeknight dinner. Perfect anytime. Goes well with chicken, pork, tofu, beef. This dish can be made a day in advance, just strain in a colander before serving. Enjoy!
2 pounds spinach, frozen
8 ounces crimini or button mushrooms, sliced
1 medium onion, diced
2 teaspoons kosher salt, or to taste
1 teaspoon crushed black pepper, or to taste
2 teaspoons garlic powder
1/4 teaspoon cayenne powder
1 cup coconut milk, unsweetened
Grape seed oil
In a large skillet set over medium high heat, heat about a tablespoon of oil, then add onion, stir often until soft, add frozen spinach, and mushrooms,stir for a few minutes. Season with salt, pepper, garlic powder, and cayenne, stir. The mixture should be bubbling, at this point add the coconut milk. Reduce heat to medium. Cook another 5-7 minutes or until most of the liquid has evaporated. Strain any remaining liquid before serving. Serve hot.
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