Paleo Coconut Creamed Spinach & Kale

1 1/2 cup coconut milk
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup regular or golden raisins
3/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon grated nutmeg
1 (3/4-pound) bunch kale, tough stems and ribs removed, leaves thinly sliced (about 8 loosely packed cups)
1/2 pound spinach (about 8 loosely packed cups)

Combine coconut milk, onion and garlic in a large saucepan and bring to a simmer over medium heat. Adjust heat and cook at a bare simmer, stirring frequently, until onion is translucent, about 5 minutes. Stir in raisins, salt, pepper and nutmeg.

Raise the heat to medium and add kale a few handfuls at a time, stirring and adding more when it wilts. Cover and cook, stirring occasionally, for 12 minutes. Uncover and add spinach a few handfuls at a time. Stir well and cook, uncovered, until kale and spinach are very tender and excess liquid has mostly evaporated, 6 to 8 minutes.

Nutritional Info:
Per Serving: 180 calories (110 from fat), 13g total fat, 11g saturated fat, 250mg sodium, 17g carbohydrates, (3 g dietary fiber, 1g sugar), 4g protein.

Cutting the risk of heart disease with dietary changes and exercise is Dong’s notable area of expertise, Dong is an active nutrition researcher and is currently president of the National Lipid Association

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