1 (9 ounce) bag of spinach
1 Tablespoon coconut oil
1 Tablespoon crushed red pepper
1/2 teaspoon freshly grated nutmeg
1/2 to 3/4 cup coconut milk
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Place the spinach in a microwave safe bowl, and microwave for 3 minutes. Squeeze out any excess water. Heat a large skillet to medium heat, and melt coconut oil. Add crushed red pepper to the oil, then add spinach to the skillet. Stir the spinach to coat it in the coconut oil, then add the coconut milk. Bring to a boil, then lower the heat. Season with freshly grated nutmeg, a pinch of sea salt and pepper, to taste.
Like "Not the Perfect Cook" on Facebook!