Creamed Spinach - Paleo

2 pounds fresh spinach, washed and tough stems removed

2 tablespoons coconut oil or bacon fat

1/2 cup finely chopped shallots 

1 teaspoon minced garlic 

3/4 teaspoon salt

1/2 teaspoon freshly black pepper 

1/2 cup coconut cream*

Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside. 

Melt the coconut oil in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the coconut milk, salt and pepper.  Remove from the heat and serve immediately. 

While Salt isn’t Paleo, remove it from the recipe if you’re being strict with Paleo.

*To get coconut cream, store a can of coconut milk in the fridge about a day before use.  The cream will rise to the top & thicken.  Use the thickest portion for this recipe.  The remaining coconut water can be used to thin other recipes, or for drinking post-workout.