Whole30 Spinach Stewed Sauce
Transform your meal times with this Whole30 Spinach Stewed Sauce – a rich, wholesome, and dairy-free dish that’s as versatile as it is flavorful. Featuring tender spinach leaves simmered in a fragrant blend of garlic, onions, and a no-sugar-added crushed tomato base, this recipe gets its creamy texture from unsweetened coconut milk, making it perfect for clean eating and paleo-friendly diets. Infused with the smoky heat of paprika and red pepper flakes, and balanced with warm cumin, every bite delivers a comforting burst of flavor. Ready in just 35 minutes, this quick and nutritious sauce pairs beautifully with zoodles, roasted vegetables, or as a hearty side dish. Garnish with fresh parsley for a finishing touch that’s both vibrant and fresh. This Whole30 recipe will elevate your healthy eating routine while satisfying your soul.
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Recipe Information
Ingredients
- 8 cups fresh spinach
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 1 can (14 oz) crushed tomatoes (no sugar added)
- 1 cup vegetable broth
- 0.5 cup coconut milk (unsweetened, full-fat)
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon red pepper flakes
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Wash and trim the spinach, and set it aside. Peel and finely dice the yellow onion. Mince the garlic cloves.
Heat the olive oil in a large saucepan over medium heat.
Add the diced onion to the pan and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and sauté for an additional 1 minute, until fragrant.
Add the ground cumin, smoked paprika, red pepper flakes, sea salt, and black pepper to the onion and garlic mixture. Stir well to combine and let the spices toast for 30 seconds.
Pour in the crushed tomatoes and vegetable broth. Stir thoroughly and bring the mixture to a simmer.
Add the fresh spinach to the saucepan a handful at a time, stirring to wilt it into the sauce.
Once all the spinach is incorporated, reduce the heat to low and let the sauce simmer uncovered for 10-12 minutes, stirring occasionally.
Stir in the coconut milk, ensuring the sauce becomes creamy and well mixed. Simmer for an additional 5 minutes.
Taste the sauce and adjust seasonings as necessary.
Serve warm over zoodles, roasted vegetables, or as a side dish. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3131 mg | 136% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 25.7 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1847 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
