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Shallots and Spinach


  • 3 tablespoons extra virgin coconut oil

  • 3 shallot, diced

  • 3 (10 ounce) bags baby spinach leaves

  • kosher salt and freshly ground pepper to taste

Total Time: 13 min Prep: 5 min Cook: 8 min
Yield: 12 Level: easy


  1. In a large skillet, heat extra virgin coconut oil over medium heat. Stir in shallots and cook until transparent, about 5 minutes. Add spinach, sprinkle with salt and pepper; cook and stir 3 to 5 minutes until leaves are wilted and reduced.