Eggless Coconut Cream Sautéed Spinach

Total time15 min

Prep time5 min

Cook time10 min

4.8

(24)

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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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