Creamed Spinach
Creamed spinach is one of those dishes I just have to order as a side with my steak. It always was my mom's favorite dish so for mother's day one year, I decided to make a healthier version and it was a huge hit. I used goats milk kefir which is similar to a yogurt but typically with a higher probiotic content. I love the goats milk because it gives the spinach a little extra flavor and the kefir makes for a creamier side, but you can always use regular kefir or just plain milk.
INGREDIENTS
2 TBS Chicken Schmaltz (or ghee or grass-fed butter)
1 small yellow onion, diced
3 cloves garlic, diced
1 package frozen spinach
2C Goats Milk Kefir (you can also use regular milk or regular kefir)
1TSP Himalayan Salt
1/2TSP Black Pepper
2C Parmesan Cheese, grated
Cook the spinach according to the direction on the package; make sure to drain and use a towel to remove any excess moisture.
Then, melt fat in a saucepan and begin to sauté onion and garlic until onion just barely turns translucent.
Season with salt and pepper and mix well.
Whisk in the kefir and bring to a boil, stirring consistently.
Bring heat to a simmer and add 1C of parmesan cheese and whisk vigorously until melted.
Remove heat and add spinach, combine well then fold in the remaining 1C cheese and mix until cheese melts.
Place over stovetop if you need to reheat.
Serve garnished with extra cheese and chopped green onion.
