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Vegan Creamy Garlic Spinach
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Prep Time:
25 minutes
Total Time:
25 minutes
Coconut garlic spinach with a zesty lemon finish, a creamy dairy-free alternative bursting with flavor.
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
Instructions:
  • In a 4-quart Dutch oven or saucepan, warm coconut oil over medium heat. Sauté onion and bell pepper until tender, about 6 to 7 minutes. Stir in garlic, salt, and red pepper flakes; cook for 1 more minute.
  • Add the spinach slowly until wilted while stirring, then stir in the coconut milk and heat through. Serve with lemon wedges.

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