Anti Inflammatory Coconut Cream Sautéed Spinach
Total time15 min
Prep time5 min
Cook time10 min
4.8(24)
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Learn more →Ingredients
4 servings
- 1 tbsp coconut oil
- 3 cloves garlic, thinly sliced
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- 10 oz baby spinach
- ⅓ cup full-fat coconut milk
- 1 tbsp fresh lemon juice
- ½ tsp salt, or to taste
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the coconut oil in a large skillet over medium heat until shimmering.
- 2
Add the garlic and cook, stirring frequently, until softened and just beginning to turn golden at the edges, about 2 minutes. Watch closely, as garlic can brown quickly.
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