Tasty Coconut Spinach

Wash and drain the Fresh Baby Spinach (15 cups).

Heat the Coconut Oil (1 1/2 Tbsp) on a low flame in a wide pan, then add the Garlic (2 cloves), Scallion (1 bunch) and Freshly Ground Black Pepper (1/4 tsp). With your heat on low, cook for 3 minutes, then add the Red Bird's Eye Chili Pepper (1) whole.

You can start adding the washed baby spinach at this point. It will seem like a lot at first, but it will wilt down quickly. After all the spinach is added, top with the Salt (1/4 tsp) and Ground Nutmeg (1 pinch) and turn the heat to medium-high. Do not cover the pan. Stir well, then add the Coconut Milk (1/4 cup).

As it comes to a boil, stir well and don’t cover the pan or it will spring too much liquid. Now here’s where you’ll personalize this dish. Check for salt and adjust accordingly and cook to the texture you like. If you would like all the liquid gone, cook it for about 7-10 minutes. Don’t break the pepper, unless you want the raw heat. Serve and enjoy!