I realize that this Spinach Stew recipe takes a whopping 60 minutes to make but I assure you it’s worth the wait. Don’t even think about trying to shave time off of this dish because it just won’t be the same. This Spinach Stew side dish only uses 6 ingredients and slow cooks them to perfection. It’s the closest thing to an allergy friendly, AIP and Paleo creamed spinach recipe you’ll ever find.
Spinach is a great veggie and packed full of healthy stuff. I try to eat it as often as possible, because it’s important to pack on the nutrient dense foods when you are on a restricted diet. However, there are only so many times I can have sautéed spinach or a spinach salad.
When you can’t have dairy, soy or any nut milk (including coconut) it’s nice to taste something so smooth, creamy and flavorful. This recipe works because it slowly condenses the tasty onion, spinach, spices and broth. The slow cooking intensifies the flavors and makes me so freaking happy.
Spinach Stew
Ingredients
- 2 medium Onions roughly chopped
- 4 Garlic Cloves
- 1/4 cup Extra Virgin Olive Oil
- 1/4 teaspoon Ground Turmeric
- 1/4 teaspoon Ground Cloves
- 2 cups Chicken Broth divided
- 16 ounces Frozen Chopped Spinach chopped
- Salt to taste
Instructions
- Puree the onion and garlic in a food processor.
- Add the onion mixture to a large pot on the stovetop over medium heat.
- Cover the pot with the lid, for about 5 minutes while stirring occasionally.
- Add olive oil, turmeric, cloves and 1 cup of broth to the pot and then stir to combine.
- Continue to cook, uncovered while stirring occasionally, for about 12-14 minutes or until onions are golden brown and the liquid has reduced. Be careful to watch it towards the end as you don’t want it to burn.
- Add the frozen spinach to the pot and stir to combine.
- Cook for another 25 minutes, adding the remaining broth as necessary, to keep the mixture creamy. Keep the spinach just covered with broth, and then let the liquid cook off for the last 10 minutes.
- Add salt to taste.
Nutrition
Great recipe! I blended the spinach (made it into soup) and added a little tofu for protein. It tasted delicious. My daughter loved it! I will be making it again.
Nice! I'm so glad you made it your own and enjoyed it.
I like this recipe, even though I had to grate the cloves:O
Is the spinach supposed to be covered with a lid at any point? I put a lid on and ended up with too much liquid at the end of 25 mins. Put it on high for another 15 mins or so. Very tasty. Thank you
The spinach isn't supposed to be covered. Covering it traps the moisture and doesn't allow the liquid to cook down as it should. Cooking the liquid down helps create the flavor.
The spice combination puts a punch in this recipe.
I'm so looking forward to making this! Does the spinach have to be frozen?
No. Not at all. It's just sometimes more convenient to use frozen. I can't wait to hear if you liked the recipe.