Creamed Spinach

This recipe has great flavor.  The sauce is a perfect balance of creamy texture without taking over the flavor.

April Challenge: Day 28

Serves 4

Ingredients:

• 1 large container of spinach
• 1 medium onion
• 2 tbsp ghee
• 1 tsp garlic powder
• 1/4 tsp nutmeg
• 1/2 tsp salt (extra 1 tsp for the water)
• 1/2 tsp pepper
• 1/2 cup coconut milk
• 1 tbsp arrowroot starch

Directions:

1. Bring a medium pot filled with salted water to a boil over high heat.
2. Blanch the spinach by adding the leaves to the boiling water and cook for 2-3 minutes.
3. Remove the spinach from the water and place the leaves in a strainer to drain.  I like to store the boiled water in a gallon size zip lock bag; it makes a great vegetable stock.
4. While the spinach is draining, dice the onion.
5. Using the same pot, heat the ghee over medium heat and add the onion, garlic powder, nutmeg, salt, and pepper.
6. Dice the drained spinach and add the leaves to the pan.
7. In a small bowl, mix the coconut milk and arrowroot starch together and add to the pan.
8. Stir to incorporate everything and let cook for 5 minutes or until the sauce thickens.