Creamed Mushroom and Greens (Spinach, Chard)

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READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    bunch spinach (or other greens) or 1 bunch swiss chard (or other greens)
  • 2 -4
    tablespoons refined coconut oil (or olive oil but NOT EVOO) or 2 -4 tablespoons butter, divided (or olive oil but NOT EVOO)
  • 1
    small onion, chopped
  • 2
    cups mushrooms, sliced (preferably bellas)
  • 14
    cup flour or 1/4 cup gluten-free flour
  • 4
    ounces cream cheese, room temperature (or tofutti better than cream cheese)
  • 1
    1 cup coconut milk or 1 cup almond milk
  • 12
    teaspoon salt
  • 14
    teaspoon pepper
  • 14
    teaspoon garlic powder
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DIRECTIONS

  • Steam the greens (remove from the stem, if applicable, and tear in to bite size pieces) in a steamer until tender. Should only take a few minutes.
  • Meanwhile, melt 2 T of oil in a large skillet (I use a cast iron one) and saute the onions and mushrooms until soft. Remove to a platter.
  • If you need more oil, add up to 2 tablespoons more. Add the flour and stir until thick and slightly browned. Add the cream cheese and stir, breaking up until it is mixed into the flour mixture.
  • Add the coconut milk and seasonings and stir until combined and thick.
  • Add back in the reserved mushrooms and onions and the greens. Stir and warm through.
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