What you do with this:
- In a medium sauce pan, combine the butter and olive oil over medium heat. Add the shallot and sauté until it’s translucent.
- Add the garlic and sauté until fragrant, about 30 seconds.
- Add the chopped spinach and heat until slightly wilted, about 2-3 minutes.
- Pour in the coconut cream and add the nutmeg, salt pepper, and lemon zest. Bring the mixture to a low simmer.
- Simmer, uncovered for 15-20 minutes, until sauce has thickened and the liquid has reduced by half. Enjoy!