VEGAN CREAMY GARLIC SPINACH

Vegan Creamy Garlic Spinach image

This sautéed spinach has so much flavor from coconut milk and garlic, you won't even miss the dairy you'd find in traditional creamed spinach. Don't skip the lemon squeeze at the end - it brightens everything up and makes this dish irresistible.

Provided by Betty Crocker Kitchens

Time 25m

Yield 8

Number Of Ingredients 9

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

Steps:

In a 4-quart Dutch oven or saucepan, heat coconut oil over medium heat. Cook onion and bell pepper in oil, stirring frequently, until tender, 6 to 7 minutes. Add garlic, salt and red pepper flakes; cook and stir 1 minute.
Gradually add spinach. Cook, stirring, just until spinach is wilted. Stir in coconut milk; cook just until heated. Serve with lemon wedges.

Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 2 g, TransFat 0 g