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Vegan Creamy Garlic Spinach

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By Betty Crocker Kitchens
Updated Apr 4, 2019
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This sautéed spinach has so much flavor from coconut milk and garlic, you won’t even miss the dairy you’d find in traditional creamed spinach. Don’t skip the lemon squeeze at the end — it brightens everything up and makes this dish irresistible.

Vegan Creamy Garlic Spinach

  • Prep Time 25 min
  • Total 25 min
  • Servings 8
  • Ingredients 9
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Ingredients

  • 2 tablespoons virgin coconut oil
  • 1 medium onion, chopped (1 cup)
  • 1 small red bell pepper, chopped (3/4 cup)
  • 4 cloves garlic, finely chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 4 packages (5 oz each) baby spinach leaves
  • 1/2 cup unsweetened coconut milk (from 13.66-oz can; not cream of coconut)
  • Lemon wedges

Instructions

  • Step 
    1
    In a 4-quart Dutch oven or saucepan, heat coconut oil over medium heat. Cook onion and bell pepper in oil, stirring frequently, until tender, 6 to 7 minutes. Add garlic, salt and red pepper flakes; cook and stir 1 minute.
  • Step 
    2
    Gradually add spinach. Cook, stirring, just until spinach is wilted. Stir in coconut milk; cook just until heated. Serve with lemon wedges.

Nutrition

100 Calories
7g Total Fat
2g Protein
7g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
280mg
12%
Potassium
500mg
14%
Total Carbohydrate
7g
2%
Dietary Fiber
2g
9%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
35%
35%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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