Low FODMAP Coconut Cream Sautéed Spinach
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Learn more →Ingredients
4 servings
- 1 tbsp coconut oil
- 3 cloves garlic, thinly sliced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- 10 oz baby spinach
Ingredient noteA serving of up to about 2 1/2 cups of baby spinach is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid baby spinach, please tap it and change its rating to Red.
- 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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