Creamed Mushroom And Greens (Spinach, Chard) - cooking recipe

Ingredients

1 bunch spinach (or other greens) or 1 bunch swiss chard (or other greens)
2 -4 tablespoons refined coconut oil (or olive oil but NOT EVOO) or 2 -4 tablespoons butter, divided (or olive oil but NOT EVOO)
1 small onion, chopped
2 cups mushrooms, sliced (preferably bellas)
1/4 cup flour or 1/4 cup gluten-free flour
4 ounces cream cheese, room temperature (or tofutti better than cream cheese)
1 1 cup coconut milk or 1 cup almond milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Preparation

Steam the greens (remove from the stem, if applicable, and tear in to bite size pieces) in a steamer until tender. Should only take a few minutes.
Meanwhile, melt 2 T of oil in a large skillet (I use a cast iron one) and saute the onions and mushrooms until soft. Remove to a platter.
If you need more oil, add up to 2 tablespoons more. Add the flour and stir until thick and slightly browned. Add the cream cheese and stir, breaking up until it is mixed into the flour mixture.
Add the coconut milk and seasonings and stir until combined and thick.
Add back in the reserved mushrooms and onions and the greens. Stir and warm through.