CREAMED SPINACH

I was wanting a fresh leafy green vegetable to serve for Thanksgiving one year and decided on something I had never eaten in my life...creamed spinach. I did not take pictures while preparing because I was ready to be disappointed. I was wrong. It was so good! My whole family enjoyed it so now I make it for every Thanksgiving and Christmas dinner. I got the recipe and pictures from Detoxinista blog but the original recipe is from a cookbook called "Celebrations" by Danielle Walker: Healthy Creamed Spinach.

Spinach is a "high oxalate" vegetable. Do you need to avoid spinach if you have had calcium oxalate kidney stones? Listen to Dr. Greger and read this article from Healthline to learn about high oxalate foods.

What I did differently:

-Soaked the cashews in filtered tap water overnight rather than doing a rapid soak in hot water

-My cloves of garlic were large

-Did not use oil. In a tall pot, dry sauteed the onion and garlic, adding a splash of water if they wanted to stick to the pan. Once lightly browned, added 3 pounds of raw baby spinach (stems removed) and sauteed until spinach wilted. I did not boil the spinach beforehand.

-I wanted a thicker sauce so I added a mixture of 1/2 TBSP corn starch that had been dissolved in about 1 TBSP cold water when heating the final dish.