Creamed Spinach and Sausage Breakfast Skillet

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Servings: 4 Prep: 25 min Dairy Free GAPS Gluten Free Paleo Cook for One Egg-Free Breakfast Homestyle Make Ahead Breakfast Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Extra Virgin Olive Oil, Arrowroot, Full Fat Coconut Milk, Nutmeg

Creamed Spinach and Sausage Breakfast Skillet

Ingredients

1 onion

14 ounces artichoke hearts

3 tablespoons extra virgin olive oil ⚠

1 pound ground pork

1 tablespoon minced garlic

1 teaspoon ground sage

2 teaspoons ground thyme

1 teaspoon sea salt, to taste

8 ounces sliced mushrooms

10 ½ ounces baby spinach

2 tablespoons arrowroot ⚠

16 ounces full fat coconut milk ⚠

1 teaspoon nutmeg ⚠

Instructions

1. Peel and finely dice onion. Coarsely chop artichoke hearts.

2. Heat skillet over medium-high heat. Add 1/3 of the oil, all of the ground pork, and 1/3 of minced garlic to skillet.

3. Cook until pork is no longer pink. Add sage, thyme, and salt. Stir to combine.

4. Remove pork to a bowl and set aside.

5. In same skillet add remaining oil, remaining garlic, all of the onion, and all of the mushrooms. Cook until mushrooms have started to brown, about 5 minutes.

6. Throw in spinach and allow to wilt down. Sprinkle arrowroot powder over spinach mixture and stir to combine.

7. Add coconut milk, stir, and be sure to scrape up browned bits on bottom of pan.

8. Once spinach mixture has thickened, add in artichoke hearts and nutmeg. Cook for 1 minute to warm through.

9. Salt to taste and serve.