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Paleo Creamed Spinach

Posted on Dec 15, 2014 | 3 comments

Paleo Creamed Spinach

Paleo Creamed Spinach

One of my favorite ways to prepare fresh spinach is to make this Paleo Creamed Spinach. Creamed spinach has been an old family favorite in our house for several generations now. Our German creamed spinach recipe has been handed down since my step-grandma brought it with her to San Francisco from her mother’s mother, in Strasbourg, Germany. As you may notice, there are several traditional German dishes on my site. You can thank the influence of my German grandma and my German husband for introducing me to the original versions of those.


When I first “went paleo”, I thought that was the end of eating all my favorite foods which had a creamy white-sauce base. Au contraire! I just had to learn more about paleo cooking, and get in the kitchen to experiment, to know better.


My Paleo Creamed Spinach was born of such trial and error. The most important thing I learned about sauce:  just because you use full fat canned coconut milk instead of heavy cream, does not mean everything will taste like coconut. The full fat coconut milk takes on the tastes of the flavors and spices which are added to it. Asian cooks have known this secret and used this wonderful ingredient in a variety of Thai, Filipino, and Malaysian favorite dishes.


Paleo Creamed Spinach taste phenomenal as a side dish, paired with roasts and steaks. This dish does extremely well being made ahead if need be, refrigerated, then re-heated later for your gathering. It looks so lovely on the table as a color appropriate, Christmas dish too! I promise, you will not be bringing home any leftovers.


Paleo Creamed Spinach



Paleo Creamed Spinach


  • Prep time:  20 minutes
  • Cook time:  20 minutes
  • Servings:  6


  • 4 TBS. bacon fat, duck fat, butter, ghee, beef tallow, olive oil or oil of choice
  • 1/2 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • pinch nutmeg
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 TBS. bacon crumbles
  • 1 TBS. arrowroot, tapioca or potato starch
  • 2 pounds fresh loose leaf spinach, finely chopped
  • 1 can full fat or lite, canned coconut milk (or nut or seed milk of choice) I use full fat canned coconut milk
  • 2 TBS. nutritional yeast flakes (for the creamy/cheesy taste)


(Payton’s Paleo 30 Challenge friendly)


1) In a large frying pan, saute onion in oil of choice until translucent.

2) Add garlic and saute another 2 minutes.

3) Add spices, salt, pepper, starch and bacon bits, stirring continuously over medium heat for 3 minutes.

4) Add chopped spinach, stir to coat spinach well. Cover and cook 7 minutes, stirring occasionally.

5) Stir in milk of choice and nutritional yeast. Serve immediately.


I just remembered another luscious combo I have done:  Paleo Creamed Spinach with sautéed scallops and blackened fish. Yum!



Join the conversation and post a comment.

  1. Megan

    This is my FAVORITE side dish to bring to a party– (if it’s a BBQ, I bring the coconut rice!)
    It’s always a hit and no one can ever believe it doesn’t have dairy!! 😍

  2. Karen

    The Paleo Creamed Spinach was delicious!! I am gradually working my way through the recipes on your blog and continue to be surprised at how easy and delicious each recipe has been. I cut the recipe in 1/2 which worked just fine. I used Trader Joe’s pre-chopped yellow onions and pre-cooked bacon, butter was my oil of choice, tapioca starch, and full fat coconut milk. This recipe is filling alone or perfect as a first course!

    • admin

      Go Karen Go!!
      Fantastic that you are exploring all kinds of different recipes on the blog. 🙂
      I too love this folate rich creamed spinach, and sometimes serve it as an entree with toasted slices of my Paleo Seeded Bread.


      ~ Payton

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