INGREDIENTS

 

  • 1 POUND DEFROSTED BAG OF FROZEN SPINACH, DRAINED AND SQUEEZED OF ALL WATER
  • 1 ONION, CHOPPED
  • 2 GARLIC CLOVES, MINCED
  • 1 CAN FULL FAT COCONUT MILK
  • ½ TEASPOON DIJON MUSTARD
  • SALT
  • PEPPER

 

DIRECTIONS

 

ADD CHOPPED ONION AND GARLIC TO PAN WITH A BIT OF VEGGIE BROTH OR COCONUT OIL. ALLOW TO SOFTEN AND START TO ADD SOME COCONUT MILK. ALLOW THAT TO MELD TOGETHER AND ADD SPINACH AND DIJON MUSTARD.  MIX AND CONTINUE TO ADD THE REST OF THE COCONUT MILK AND SEASON WITH SALT AND PEPPER. LET SIMMER FOR 10 MINUTES AND SERVE OVER BAKED POTATO 

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