Vegan Creamed Spinach With Caramelized Onions

It tastes like a guilty pleasure, but it's no guilt and all pleasure.
This post was published on the now-closed HuffPost Contributor platform. Contributors control their own work and posted freely to our site. If you need to flag this entry as abusive, send us an email.


This is a super easy and rich side dish. It tastes like a guilty pleasure, but it's no guilt and all pleasure.

You'll need (let's keep it organic, when possible!):

1 bag of spinach
1 small-medium sized red onion
1.5 cups of coconut milk
Coconut oil
Black pepper

Lemon zest or nutmeg

Coat a pan with the coconut oil. Thinly slice the red onion and add it to the pan. Sauté the onions until they are soft and begin to take on a slightly brown color.

Add the spinach to the pan. Be careful! The oil may spit and pop a bit when the spinach hits the pan. Stir the spinach in the pan to help it cook evenly.

Once the spinach is wilted add salt and black pepper to taste. Now pour in your coconut milk. Simmer until the coconut milk starts to reduce and takes on a light brown color.

Taste your creation and see if it needs more salt. And you're done!

Now make it your own. For a lighter, fresher flavor, add some lemon zest. If you want an earthier, nuttier flavor, grate in some fresh nutmeg. Or you can add some crushed red pepper to spice it up a bit.