Vickys Zesty Creamed Spinach, Gluten, Dairy, Egg & Soy-Free

• 4 tbsp sliced toasted almonds
• 360 grams fresh spinach leaves
• 240 ml coconut or almond milk
• 75 grams onion, finely diced
• 2 tsp sunflower spread/butter
• 1 1/2 tsp grated orange zest
• 1 1/2 tsp grated lemon zest
• 1 pinch ground nutmeg
• 1 salt & pepper to taste

1. To toast almonds, dry fry them in a pan until slightly golden and you can smell the nutty aroma
2. Put the spinach in a large pan with a few tablespoons of water.
3. Put the lid on and steam the spinach over a medium heat until the leaves have wilted
4. Squeeze the excess water out of the spinach and roughly chop
5. Put the milk and zests in a small saucepan and simmer, stirring frequently, until the liquid has reduced by half
6. Melt the butter in a frying pan and fry off the onion until translucent
7. Add the spinach to the onion pan and cook until all the liquid has evaporated away
8. Add the reduced milk mixture to the spinach & onion and stir in
9. Season with a pinch of nutmeg, some salt & pepper and cook until thickened
10. Serve in a bowl, garnished with the toasted almonds
11. Goes great with turkey, chicken, ham, steak and fish

almonds, fresh spinach leaves, coconut, onion, sunflower, orange zest, lemon zest, ground nutmeg, salt

Taken from cookpad.com/us/recipes/361029-vickys-zesty-creamed-spinach-gluten-dairy-egg-soy-free (may not work)