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Coconut Creamed Spinach (Low Carb and Gluten Free)

  • Author: Mellissa Sevigny
  • Yield: 2 1x


  • 1/4 cup coconut milk
  • 4 cups baby spinach
  • 1/8 tsp nutmeg
  • 2 tsp granulated sugar substitute
  • 1/8 tsp cayenne pepper
  • salt to taste


  1. Heat the coconut milk in a small saute pan for about 2 minutes. Add the spinach leaves and stir until wilted and bright green. Stir in the seasonings, taste and adjust as necessary.
  2. Serve.
  • Category: Side dish
  • Cuisine: Vegetable


  • Calories: 73
  • Fat: 7g
  • Carbohydrates: 3g/ 1g net
  • Fiber: 2g
  • Protein: 2g

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