Canna-Creamed Spinach: A Classic with a Twist
Canna-Creamed Spinach is a delightful twist on the classic creamy side dish, infused with cannabis for an added touch of indulgence. This dish combines tender spinach leaves with a rich and flavorful cream sauce infused with cannabis, creating a comforting and satisfying accompaniment to any meal. Perfect for special occasions or as a decadent treat, Canna-Creamed Spinach offers a unique way to enjoy the benefits of cannabis in a delicious and versatile dish.
Servings: 4 servings
Calories: 190kcal
Cost: Approx $8-$10
Equipment
- Medium saucepan
- Wooden spoon or spatula
- Knife and cutting board
Ingredients
- 1 tablespoon cannabis-infused butter
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
- 16 ounces fresh spinach leaves, washed and stemmed
- Grated Parmesan cheese, for garnish
Instructions
- In a medium saucepan, melt the cannabis-infused butter and unsalted butter over medium heat
- Add the chopped onion and minced garlic to the saucepan. Cook, stirring occasionally, until the onion is soft and translucent, about 3-4 minutes
- Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to make a roux
- Slowly pour in the whole milk and heavy cream, stirring constantly to prevent lumps from forming
- Cook the sauce until it thickens, about 3-4 minutes. Stir in the nutmeg, salt, and pepper to taste
- Add the fresh spinach leaves to the saucepan. Cook, stirring occasionally, until the spinach wilts and the sauce thickens, about 5-6 minutes
- Once the spinach is wilted and the sauce has thickened to your desired consistency, remove the saucepan from the heat
- Transfer the Canna-Creamed Spinach to a serving dish. Garnish with grated Parmesan cheese, if desired, and serve hot
Notes
- Adjust the amount of cannabis-infused butter according to your preference for potency.
- For a vegan version, substitute vegan butter and plant-based milk for the butter and whole milk in the recipe.
Nutrition
Serving: 1of the recipe | Calories: 190kcal | Carbohydrates: 10g | Protein: 5g | Fiber: 3g | Sugar: 4g
