Gosh. I had no idea I was going to get the reaction that I did when I innocently posted a casual shot of my pre-baked creamed spinach on Facebook last night. Yikes. I used to get that reaction in my pre-Bailor life when I posted cupcakes, but spinach?? Who knew. Everyone wants creamed spinach it seems.
I’ve written about my dodgy history with spinach before. Given my early hatred of the green stuff, that I even contemplated creating a sane Creamed Spinach is
bizarre miraculous. The contemplation happened while I was Atlanta this last week. I made my now-annual trip to Ruth’s Chris to eat lamb chops and a double serve of creamed spinach, and enjoyed it so much I decided I wanted to eat creamed spinach more often than once a year. That decision required me to create a sane version. So I did. Little did I know that lovely readers the world over were also anxious for Baked Creamed Spinach.
As soon as I got back to Seattle, and after a good nights sleep, I legged it down to the grocery store to buy a ridiculous amount of fresh, green spinach goodness. Plus an onion. Then I set to work.
As if 2lbs of spinach and a splash of coconut weren’t enough, I added some whipped egg whites to amp up the nutrition, and conjured up a soufflé-style version of Baked Creamed Spinach that really rocked my world. It is thick, creamy, and entirely delicious. I don’t mean to brag, but I liked it even more than Ruth Chris’ regular version. No, really. More flavor and a thicker consistency. We love that.
Like my Green Smoothie recipes, you can cram a spectacular amount of veggies into your body with this Baked Creamed Spinach recipe. Great veggies. Veggies that will make your body absurdly happy. Veggies that will support your health and fat-loss goals like nothing else.
This Baked Creamed Spinach is even good cold the next day. Or re-heated. I know – in a very rare occurrence – I had leftovers. Even I can’t eat 2lbs of spinach and 1lb of onions in one sitting. Well, I expect I could’ve done had I not also had a fantastic grass-fed steak on my plate to polish off.
If you are not a spinach lover, I urge you to try this once and see if your taste buds can’t persuade you to change your mind. Creamed Spinach is what did it for me. I just wish I hadn’t waited so long. Mmmmm, Baked Creamed Spinach.
- 2lb / 900g fresh spinach
- 1 TBSP coconut oil
- 1lb / 450g onion, chopped
- 2 tsp konjac flour / glucomannan powder
- 2 cups / 1 pint unsweetened thin coconut milk
- 1/4 cup / 2 fl oz heavy (double) cream (optional but delicious)
- Sea salt and pepper to taste
- 1 tsp ground nutmeg
- 2 egg whites
- Place the spinach In a large lidded pan and cook over medium heat for 10 minutes until completely wilted.
- Drain spinach well and chop finely.
- Melt the coconut oil in the pan, add the chopped onions and cook until transparent.
- Place the konjac flour In a small bowl and quickly whisk in 1 cup of the coconut milk.
- Add the knojac milk mixture to the pan and stir into the onions until the mixture has thickened.
- Stir in the other cup of coconut milk, cream, sea salt and pepper, ground nutmeg, and chopped spinach, and stir well until completely mixed.
- Reduce heat to low and let simmer until the egg whites are ready to add.
- Whisk the egg whites on high until very stiff.
- Remove the pan from the heat and quickly and carefully fold in the stiff egg whites.
- Tip the spinach mixture into an ovenproof dish and place in the oven at 350F for 30 minutes until the top has just started to brown.