Ingredients

The following ingredients have 4 Servings
  • 2 bags (10 ounces each) fresh spinach, large stems trimmed
  • 1 tablespoon butter
  • 2 tablespoons minced onion
  • 1 clove garlic, minced
  • 2 teaspoons gluten-free flour
  • 1¼ cups kefir
  • 1¼ cups grated Parmesan cheese
  • ¼ cup goat milk yogurt
  • 1 teaspoon coconut aminos
  • ½ teaspoon fresh lemon juice
  • ½ cup shredded cheddar cheese
  • ½ cup artichoke hearts, chopped
  • dash of sea salt
  • dash of hot sauce or crushed red pepper, optional

Instruction

  • Bring a pot of salted water to a boil. Stir in spinach and cook for 30 seconds. Rinse and drain under cold water and squeeze out excess moisture. Roughly chop spinach and set aside.
  • Melt butter in a saucepan over medium heat. Add onion and garlic and season with sea salt. Cook, stirring, until onion is soft. Add flour and stir for 1 minute. Add kefir and stir for 1 minute longer.
  • Remove pan from heat. Stir in Parmesan, yogurt, coconut aminos and lemon juice. Return to heat. Add shredded cheese, artichoke hearts and reserved spinach and stir until cheese melts.