Ingredients
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1 tablespoon olive oil
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4 ounces sliced baby bella mushrooms
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1 medium shallot, minced
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2 cloves garlic, minced
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8 cups raw spinach leaves
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1 cup full-fat coconut milk
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2 teaspoons white wine vinegar
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salt and freshly ground black pepper to taste
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freshly-grated nutmeg (optional)
Directions
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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.
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Gradually add spinach by handfuls, stirring until it wilts. Continue until all the spinach is in the skillet, about 5 minutes.
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Gradually pour in coconut milk and vinegar and bring to a simmer. Simmer until mixture thickens, 4 to 5 minutes.
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Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve immediately.
Nutrition Facts (per serving)
174 | Calories |
16g | Fat |
8g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 174 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 11g | 56% |
Sodium 59mg | 3% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 3g | 9% |
Protein 4g | 8% |
Potassium 644mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.