Funnily enough, I actually quite like spinach, especially cooked in this way. It’s really easy to prepare, and it gets rid of the anti-nutrient, oxalic acid (which is present in raw spinach). This is actually what I made to go with the pork tenderloins (goes really well together).
To make this simple dish, simply place some coconut oil into a pot on a medium heat and place the spinach into the pot (spinach takes up a lot of room and then boils down so I like to use a large pot).
Once the spinach has boiled down, add in some salt to taste. When you’re ready to serve, sprinkle in some almond slices. I like the light crunchy texture of almond slices (their whiteness also adds a contrast in color to the green spinach) rather than smaller almond chunks.