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 Spicy Creamed Spinach



  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, roughly chopped
  • 1 tablespoon Forager Mike's Spirulina hot sauce
  • 3  (16 oz.)  packages frozen chopped spinach
  • 1/4 teaspoon freshly ground nutmeg
  • salt & fresh cracked pepper
  • 1  (8 oz.) package cream cheese, cut into six pieces
  • 1/2 cup shredded swiss cheese
  • 1  1/3 cups freshly grated Parmesan


    1. Preheat oven to 350F.
    2. Melt butter in a large skillet over medium-high heat. Add onions and cook until translucent, about 4-5 minutes.  
    3. Stir in garlic and Forager Mike’s Spirulina hot sauce and cook for another minute.
    4. Add one package of frozen spinach at a time to the skillet and cook until spinach is completely thawed. Continue process until all packages are used; this should take about 15 minutes.
    5. Stir in freshly grated nutmeg, and season with a pinch of salt and fresh cracked pepper. Slowly stir in cream cheese and swiss cheese. Let it sit in the spinach mixture for about 5 minutes to melt and then stir into the spinach until well incorporated.
    6. To finish the creamed spinach mixture, stir in 1 cup Parmesan cheese.
    7. Transfer creamed spinach to a  9 x 13 inch baking dish and top with remaining Parmesan cheese. Bake in the oven for 30-35 minutes, or until mixture is bubbling and the edges are golden.
    8. Serve warm.


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