Missing your southern favorite this holiday season? You don’t have to miss out anymore with these easy and delicious paleo creamed greens!
So, before we get into this recipe, I feel like I need to come clean on something. Even though I’ve lived in the south half my life, creamed greens were never a thing I had. Not because I didn’t like them. I don’t know if I liked them. They just happened to be one of those things my mother never made. Maybe because she isn’t southern, so she made normal Thanksgiving sides like corn on the cob, green beans, and mashed potatoes with loads of gravy.
A dish made out of cream and greens like collards, spinach, and/or kale was not something that ever graced my family table growing up. And thus, it never crossed my mind to make it until a friend gifted me a bunch of collards.
I mean, why wouldn’t I be the recipient of bunches of food none of my friends like? After all, I have six kids, so somebody in my house is bound to like them.
Nope. The only way I can get my crew to eat collards is wrapped around ground beef (think cabbage wraps, but with collards). Now that’s tasty and all, but it’s a little more work than I like to put into a normal meal. And while I do like collards sauteed with a scrambled egg, a whole bunch of them is a lot for me to down by my lonesome.
So I stuck them in the freezer. That way they wouldn’t go bad while I pondered what to do with them.
Time passed and one evening I was making dinner with ‘whatever is in the fridge’ when I remembered those collards. I happened to be making a roux (what? isn’t that what you do when you don’t know what to make for dinner?), and threw them in. Et voila. The birth of some tasty paleo creamed greens.
Paleo Creamed Greens.
These paleo creamed greens are perfect as a side dish for a roast, chicken, turkey, fish, whatever. They’re a super economical way to get greens in your family, and they’re healthy, to boot! Made with nourishing broth and a grain-free roux base, they’re perfect for paleo, primal folks. If you like your creamed greens with cheese in them, you can add in some nutritional yeast to keep it paleo, or just shred in some cheddar if you’re not dairy-free. Either way, they’re delicious, and so easy.
If you’re not into using bacon grease for stuff (or you don’t have any on hand) you can use ghee or more avocado oil. I don’t use bacon grease much, but it does help give these paleo creamed greens more flavor.
As far as the greens go, you can use whatever you have. I used collards and spinach, but kale is good in this dish, too. I also used frozen organic greens, but if you have fresh on hand, you can make these paleo creamed greens with fresh greens, too!
More easy sides.
If you need more delicious paleo side dishes to help grace your table, here are a few more of my favorites! I promise you’ll enjoy them, too, whether you’re serving up a Thanksgiving turkey or just need a nice dinner side.
- Italian Roasted Brussels Sprouts
- Easy Sweet Potato Oven Fries
- 3-Ingredient Cabbage Steaks
- Cider Elderberry Cranberry Sauce
- Pan-Fried Brussels Sprouts with Bacon & Dried Cranberries
- Cilantro-Lime Cauliflower Rice
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Easy Paleo Creamed Greens
Free from grain, gluten, eggs, dairy, and sugar.
- 2 tablespoons bacon grease
- 2 tablespoons avocado oil
- 1/4 cup cassava flour
- 1 cup dairy-free milk*** (I used almond)
- 1 cup chicken or veggie broth
- 12 ounces fresh or frozen organic collard greens
- 6 ounces fresh or frozen organic spinach
- 2 teaspoons nutritional yeast***
Make roux by heating the bacon grease and oil until both are liquefied and then whisking in the cassava flour to form a paste.
Slowly whisk in the liquids until smooth and thickened.
Add in greens and stir to heat through.
Stir in nutritional yeast, if using.
If you can do dairy, feel free to sub out the dairy-free milk and nutritional yeast for whole/raw milk and cheddar cheese.