Made with coconut milk it’s lightly sweet and has a touch of heat from the cayenne pepper. It only takes a couple of minutes to prepare and it goes with almost anything – I bet even your kids will like it!
Author: Mellissa Sevigny Yield: 2 Category: Side dish Cuisine: Vegetable
INGREDIENTS
- 1/4 cup coconut milk
- 4 cups baby spinach
- 1/8 tsp nutmeg
- 2 tsp granulated sugar substitute
- 1/8 tsp cayenne pepper
- salt to taste
INSTRUCTIONS
- Heat the coconut milk in a small saute pan for about 2 minutes. Add the spinach leaves and stir until wilted and bright green. Stir in the seasonings, taste and adjust as necessary.
- Serve.
Nutrition
- Calories: 73
- Fat: 7g
- Carbohydrates: 3g/ 1g net
- Fiber: 2g
- Protein: 2g
