Mellow, silky, and melt-in-your mouth tasty, this coconut creamed spinach is a definite crowd pleaser.

Ingreadient

• 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)

Direction

1. 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.
2. Gradually add spinach by handfuls, stirring until it wilts. Continue until all the spinach is in the skillet, about 5 minutes.
3. Gradually pour in coconut milk and vinegar and bring to a simmer. Simmer until mixture thickens, 4 to 5 minutes.
4. Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve immediately.

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