| 6 | 10 | 196 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 0 min | 10 min | 2 |
| 681 gm | Baby spinach (cleaned and dried) |
| 3 clove(s) | Garlic (peeled and thinly sliced) |
| 1/2 medium | Lemon |
| 1 1/2 tbsp | Coconut oil |
| 1/2 tsp | Sea Salt |
| 1/2 tsp | Black pepper |
1. Heat up a large sauté pan with coconut oil over med heat.
2. Add 1/3 of the spinach to the pot and with tongs, continually turn the spinach for 1-2 minutes.
Add the next 1/3 of spinach to the pot, continually turning (about 1 min). Add the final 1/3 of spinach AND the sliced garlic, and continually turn until all of the spinach is mostly wilted (another 1-3 minutes).
3. Remove spinach mixture from the pot and squeeze ½ lemon over the spinach. Season with salt & pepper and toss well.
| Fruit | 0.3 |
| Vegetables | 10.7 |
