1T. Bacon Fat (I had this, but you can also use coconut oil or olive oil)
1lb Fresh Baby Spinach
3 Garlic Cloves, finely minced or pressed through a garlic press
1 can of Coconut Milk (full fat)
1/2T. Chipotle Powder (you can also chop a Chipotle in Adobo and use it)
Sea Salt and Black Pepper
- In a large saute pan, heat oil over medium heat.
- Add spinach and garlic to heated pan and toss to coat. Saute until slightly wilted, about 3 minutes.
- Add coconut milk and chipotle. Stir. Season with salt and pepper. Bring to a simmer and then reduce the heat. Cook until coconut milk had been absorbed and reduced, about 25 minutes. The mixture can be transferred to a baking dish and kept warm while other dishes are cooked or put a lid on the pan and reheat when ready to serve.