Question: How many of you are done your Christmas shopping? So every year, I’m that person who gets it done by the first week of December. This year, for a reason I still have yet to come up with, I waited to the week of Christmas. Yesterday I ventured out with a very solid plan and detailed list to get everything done. Well, it took 5 hours of: waiting in copious amounts of lines to either enter a store or to pay, running through and over many people, witnessing people loose their children (LIKE WHAT?!), probably loosing 5 lbs of sweat and parking in essentially a new city. It was hell – but it’s done, and I will never make this mistake again. For those of you who enjoy this rush of last minute shopping, good for you but you are crazy – my type A personality can’t handle it!
Luckily I had prepped this recipe, so I came home to solid meal to help revive my spirit a little. Being Italian, we never really grew up with creamed spinach, unless it was spinach and ricotta stuffed into cannelloni pasta. I recently purchased Jamie Oliver’s new Christmas Book – which is an obviously thing for me to do, since I have every other book of his. As I was browsing, his creamed spinach totally intrigued me. I decided it to give it a go but put a little paleo and dairy free spin on it. I loved the result and would make this again, especially for a family function or Christmas Day lunch. It feels really rich and comforting, which is perfect for this snow filled winter we are having. However, the remixed ingredients keep it satisfying and waste friendly! This is also a great make ahead recipe, it can be prepped and assembled the day before and baked off for dinner which is excellent for party planning or hosting a dinner.
I’ve included an option with cheese which I have made also – they are both great, but IF I had to choose, I like the version with cheese better.
OH! Before I get to the recipe guys – remember there is only 4 MORE DAYS to grab our Holiday Ebook filled with perfect party recipes: apps, desserts and cocktails all given a healthful spin!
The book is still available to purchase for only $9.95, you can have a look at the link below!
I’m super proud of this one, and I’m happy to share it with all of you!
Now, for the recipe!
Paleo Creamed Spinach
Yields 6 – 8 side servings
– Inspired by Jamie Oliver
2 Tbsp olive oil
3 shallots, minced
3 cloves garlic, minced
1 ½ lbs fresh spinach
1 Tbsp fresh oregano, chopped
½ whole nutmeg, grated
pinch of salt
½ cup coconut cream
For the Crumble
2 Tbsp ghee (or coconut oil for vegan option)
¼ cup nutritional yeast (or 1/3 cup grated manchego cheese)
1 cap pecans
1/3 cup almond flour
½ tsp salt (if you use cheese reduce this to 1/8 tsp of salt )
- Preheat the oven to 350 degrees and grease a 9×11” baking dish with ghee, coconut oil or olive oil.
- Using a deep pot (so all the spinach will fit), heat the 2 Tbsp of olive oil over medium high heat and add the minced shallots and garlic, once fragrant add the spinach, oregano and then grate the nutmeg right in.
- Cook the spinach until wilted, the spinach will release much water- you want to cook it until the water is cooked out. Finish with a pinch of salt and then set aside off heat.
- In a food processor, pulse together the ghee, nutritional yeast, pecans, almond flour, and ½ tsp salt until it forms a loose crumble. Then set aside in a separate bowl.
- No need to wash the food processor, add all the spinach and the ½ cup coconut cream and pulse together until combined. Don’t turn this into a puree, just pulse a few times to replicate chopped spinach,
- Pour into your prepared baking dish and top with your crumble. You can either live an edge of the spinach as shown in the picture, or cover the entire top with the crumble.
- Place into your preheated oven and bake for 45 minutes.
- This is delicious both right from the oven and cold.
Note: This makes an amazing addition crumbled into a breakfast frittata, so leftovers are a definite plus in this case!
I hope you guys enjoy this one, countdown to Christmas is one everyone!