Spiced Coconut-Creamed Spinach

calories: 437; protein: 10g; carbohydrates: 25g; fat: 35g; fiber: 6g

I really love what they do to spinach in India. YUM! I came to love the flavors of spinach married to coconut, definitely not a flavor combination that I've grown up with but one that works well in a Paleolithic diet. This recipe borrows it's flavors from the great subcontinent, with a little tweaking of my own. (Marla, this one's for you!)

1 Tbs. ghee, a.k.a. clarified butter, or unrefined coconut oil
1/4 tsp red pepper flakes
1 shallot
2 cloves garlic
1" fresh ginger
1/4 tsp sea salt
12 oz spinach, washed and chopped well
1/2 can coconut milk
1 lime
1 1/2 Tbs. unsweetened coconut, toasted

Finely mince the shallot and garlic. Grate the ginger. Heat fat in a large skillet at medium temperature. Toss in the pepper flakes and stir around with a wooden spoon to toast till nicely fragrant. Add the shallot, garlic, ginger and salt, stirring so that it doesn't burn, for just another minute, then add the spinach.  The spinach will wilt slightly and only needs a little time to heat through, then add the coconut milk. Turn down the heat and let the coconut milk come to a slow simmer to heat up. Take the skillet off the stove and squeeze the lime over the spinach to brighten the flavor. Sprinkle the toasted coconut on top.

This recipe makes two servings. It would make a lovely side dish with grilled curried chicken, salmon or shrimp.