Washington Post. This was included with their recipe for Pernil-Style Roast Pork; also included was a recipe for Mojo Potatoes
1/2 tablespoon coconut oil or olive oil
5 ounces (about 5 cups) baby spinach
Pinch kosher salt
1/4 cup coconut cream
1/4 teaspoon finely grated orange zest, plus more for garnish
Pinch finely ground black pepper
Pinch ground nutmeg, preferably freshly grated (optional)
Instructions
1. In a large skillet over medium, heat the coconut oil until it melts. Add the spinach and let it begin to wilt. Add the salt, and let the spinach cook down, release its liquid and mostly dry out, about 5 minutes.
2. Stir in the coconut cream, orange zest, pepper and nutmeg, if using, and simmer until the coconut cream reduces slightly and thickens, 3 to 5 minutes. Serve warm, with a bit more orange zest on top.