Wednesday, October 1, 2014

Coconut Milk Creamed Spinach (or Kale)

  • 2T Coconut Oil, Butter, Ghee or my Whipped Cooking Oil
  • 1 medium Organic Onion, chopped finely
  • 2 large cloves of Garlic, pressed or finely chopped
  • Pinch of Crushed Red Pepper
  • Celtic Sea Salt and Pepper to taste
  • 1 Bag of Organic Spinach or baby kale
  • ⅓c Organic Coconut Milk or Organic Heavy Cream
  1. In a large skillet, over medium then sauté onions and garlic until soft in your healthy fat.
  2. Add Spinach and toss, feel free to add a little more oil if needed.
  3. Season with salt, pepper and a pinch of crushed red pepper to taste.
  4. Reduce heat to med/low and add the coconut milk, stir well.
  5. Allow to heat/simmer slightly to reduce for about 1-2 minutes.
  6. Enjoy!
You can also use raw heavy cream and/or add parmesan cheese if desired.

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