Creamed Lemon Spinach
Lemons, garlic and spinach combine in this creamy dish that’s so easy to love. It makes a full-bodied side dish for a roast, and it’s easy to make it a vegan dish with a few substitutions for a main dish (see the notes for ideas).
Main Dish, Side Dish
extra-virgin olive oil
zest & juice
grated Parmesan cheese
Heat 1/2 tablespoon of the olive oil in a skillet at a medium-low setting.
Chop the spinach roughly and rinse quickly, leaving a few droplets of water on the leaves. Add the spinach to the skillet and saute until it wilts.
Strain any extra liquid from the spinach.
Heat another tablespoon of oil in the skillet at a medium setting and saute the shallots for 5 to 7 minutes, until soft.
Add the mustard and garlic, and continue to saute for another 2 to 3 minutes.
Stir in the flour until it coats everything, and then the milk. Season with salt and pepper to taste.
Cook until the sauce bubbles and thickens, stirring constantly.
Add the chopped spinach, lemon juice and zest, and stir into the sauce.
Add the Parmesan, and season with salt and pepper to taste.
Notes: To make this a vegan dish, substitute the milk for full-fat coconut cream, the flour for a cornstarch (made into a paste with as much water), and use vegan Parmesan cheese.
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