CREAMED SPINACH SAUCE

WF  DF  GF  SF  VEG  VG    makes 250 ml (9 fl oz/1 cup)

With a little creativity, you can find innumerable ways to sneak more veggies into your diet. This scrumptiously wicked creamed spinach sauce will deliver maximum nutrition to a variety of meals without any telltale bitterness.

2 tablespoons extra virgin coconut oil

1 red onion, finely chopped

3 garlic cloves, crushed

1 red chilli, thinly sliced

3 bunches of English spinach leaves

Celtic sea salt

freshly ground black pepper, to taste

125 ml (4 fl oz/½ cup) additive-free coconut milk

Heat the coconut oil in a frying pan over medium heat and sauté the onion, garlic and chilli for 5 minutes, or until soft. Add the spinach and stir-fry until wilted. Season and add the coconut milk. Stir well to combine and simmer for 3–5 minutes to reduce the sauce before serving.

This will keep for 4–5 days in an airtight container in the fridge.