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Artchick's $10 Game! Hot Fall Diet Bet #13

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Artchick

09/23/2024 2:41PM
  • From the archive of Healthy Sides I eat All Year
    Generally, I’m not the biggest spinach fan…except for creamed spinach. But restaurant and packaged versions are really high calorie, especially for a “free” vegetable. I found this paleo (and low calorie) version a few years ago and have been messing with it ever since. You can go lighter on the ghee (or butter) if you want, sometimes I leave out the arrowroot, and I use way more spinach - but the nutmeg is non-negotiable. And reducing everything down till it’s creamy is a must too. You can also add a protein and make it more of a stew.

    Note: I’ve made it with fresh and frozen spinach and the taste is the same, but frozen is sooo much easier.

    Here’s the link to the original recipe with the directions:

    https://paleogrubs.com/creamed-spinach

    Ingredients
    1 pound fresh spinach, roughly chopped
    1 small onion, finely chopped
    2 tbsp Ghee (or butter or olive oil)
    1 ½ tbsp arrowroot flour (optional)
    1 ½ cup almond milk
    fresh nutmeg, for grating

    Directions
    Heat 1 tbsp of ghee (or butter or olive oil) in a skillet over medium heat.
    Add onion and cook for 5 minutes.
    Add spinach and cook, stirring often, until just beginning to wilt, about 3-5 minutes.
    Remove from heat and set aside.
    In a small saucepan heat remaining ghee over medium heat.
    (optional) Stir in arrowroot flour and cook for 1 minute.
    Add almond milk, mix to combine and cook, stirring often, about 3-5 minutes or until sauce thicken.
    Add pinch of ground nutmeg and mix.
    Pour sauce over spinach and stir.
    Cook, stirring often, about 2 minutes, then remove from heat.
    Season to taste with salt, add more nutmeg if you like and serve.

zee R. and MollyAnne D. like this photo.

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Artchick

Thanks MollyAnne! Also, if you leave out the arrowroot, take out 35 calories and 9 carbs

zee R.

Thank you both!!!

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