eight oz recent spinach, roughly chopped
half of cup of coconut cream
1/four yellow onion, diced
four cloves of garlic, minced
Salt to style
Floor black pepper to style
2 Tablespoons of coconut oil, to cook dinner with
2 oz pork rinds
Add coconut oil right into a saucepan and add within the onions. Saute till they flip translucent.
Add the coconut cream on the highest of a refrigerated can of coconut milk to the saucepan.
Then add within the spinach, garlic, and salt and pepper, to style.
Let all the pieces simmer for five minutes till the spinach is mushy.
High with pork rinds and serve.
All dietary knowledge are estimated and based mostly on per serving quantities.