CREAMED SPINACH {Vegan/Paleo}

I learned something new on this St. Patrick’s day from a reader. Apparently it is customary to wish someone EITHER a Happy St. Patrick’s Day OR Happy St. Paddy’s Day. But did you know Happy St. Patty’s Day is a no go?! Now my maiden name is Bailey so you’d think I would have heard that somewhere along the way but it turns out I am much better at wearing green than I am at knowing the customs!

Last year I made this Faux Shamrock Shake for fun since it was green and sweetened naturally. This year I decided to make CREAMED SPINACH so that I could channel not only my inner Irish but also my inner Popeye. Plus I needed a veggie side for dinner so it all worked out well.

Ingredients:

• 5 ounces (1 tub) organic baby spinach, chopped
• 1 small onion, diced
• 1 tablespoon cooking fat like avocado or olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon sea salt (or more to taste)
• 3 tablespoons full fat coconut milk
• Pinch nutmeg (omit for AIP)
• Black pepper to taste

1. In a skillet, drizzle the cooking oil and then add in the diced onion
2. Saute over high heat, occasionally stirring until the onion starts to nicely brown, about 10 minutes or so
3. Add in the chopped spinach, stirring so that it wilts evenly
4. Allow some of the water from the spinach to cook off (about 5-8 minutes) and also add in the garlic, nutmeg, and sea salt
5. Once enough water has evaporated, stir in the coconut milk and then serve hot, seasoning with black pepper to taste