Ingredients
4
4 servings
- •1 tablespoon olive oil
- •4 ounces sliced baby bella mushrooms
- •1 medium shallot, minced
- •2 cloves garlic, minced
- •8 cups raw spinach leaves
- •1 cup full-fat coconut milk
- •2 teaspoons white wine vinegar
- •salt and freshly ground black pepper to taste
- •freshly-grated nutmeg (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the mushrooms, shallot, and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.
- Gradually add spinach by handfuls, stirring until it wilts. Continue until all the spinach is in the skillet, about 5 minutes.
- Gradually pour in coconut milk and vinegar and bring to a simmer. Simmer until mixture thickens, 4 to 5 minutes.
- Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 174
- Carbohydrate: 8g
- Fat: 16g
- Fiber: 3g
- Protein: 4g
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