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
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
-
Step1In 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.
-
Step2Gradually 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
1/2Tips from the Betty Crocker Kitchens
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