Ingredients
2
tablespoons virgin coconut oil
1
medium onion, chopped (1 cup)
1
small red bell pepper, chopped (3/4 cup)
4
cloves garlic, finely chopped
3/4
teaspoon salt
1/2
teaspoon red pepper flakes
4
packages (5 oz each) baby spinach leaves
1/2
cup unsweetened coconut milk (from 13.66-oz can; not cream of coconut)
Lemon wedges
Preparation
In a 4-quart Dutch oven or saucepan, heat coconut oil over medium heat. Cook onion and bell pepper in oil, stirring frequently, until tender, 6 to 7 minutes. Add garlic, salt and red pepper flakes; cook and stir 1 minute.
Gradually add spinach. Cook, stirring, just until spinach is wilted. Stir in coconut milk; cook just until heated. Serve with lemon wedges.
