Instructions

1. Heat a tablespoon of olive oil in a large skillet.
2. Add the spinach to the pan and cook until slightly wilted, about 4 minutes.
3. Once wilted, pour the spinach into a colander to drain. Set aside and wipe the pan out.
4. Add a tablespoon of olive oil to the pan and cook the garlic, shallot, and red pepper flakes in the oil. Cook until fragrant and lightly brown.
5. Add the coconut milk, lemon juice, and salt and pepper. Mix well.
6. Add the arrowroot powder. Mix until the powder dissolves and the cream mixture is slightly thick.
7. Add the spinach to the pan and coat it with coconut cream sauce.
8. Serve the coconut-creamed spinach immediately.
9. Store leftover coconut creamed spinach in an airtight container in the fridge for up to 5 days.