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.