Print Options:

Creamed Spinach

Yield3 Servings

This recipe makes spinach, kale, and Swiss chard the most appealing part of the meal. You won’t believe it, but your kids will ask for more.

Creamed-Spinach

 2 tablespoons olive oil
 1 medium onion, chopped
 1 low-sodium vegetable bouillon cube or equivalent paste (gluten-free if needed)
 ½ cup water
 1 pound baby spinach (bundled spinach/ kale, Swiss chard)
 6 tablespoons cream (dairy or non-sweetened vegan or coconut cream)Note - we used Silk heavy whipping cream alternative (dairy free)
 pinch of salt
Garnish
 Black pepper
 Lemon
1

In a large pot or pan, sauté a medium-sized, yellow or white onion in 2 tablespoons olive oil until translucent.

2

Dissolve vegetable bouillon cube or paste into 1/2 cup of hot water. Pour the broth into the pot.

3

Add 1 pound organic baby spinach (or bundled spinach, Kale, or Swiss Chard), and place a lid on the pot.

4

Cook over medium heat, stirring occasionally until the greens are wilted and no longer crunchy.

5

Add 5-6 tablespoons cream.

6

Before serving, squeeze fresh lemon juice over the greens to taste and add freshly ground pepper.

Enjoy!

Serves 3

Nutrition Facts

Servings 3