1. Wilt the Spinach: In a large pot or Dutch oven, bring the ¼ cup of water to a simmer over medium-high heat.

Add the spinach in large handfuls, stirring continuously. Allow each batch to wilt before adding the next.

Cook for about 2-3 minutes, until all the spinach is bright green and fully wilted.

2.

Drain the Spinach Thoroughly: Pour the cooked spinach into a colander.

Using the back of a large spoon or a spatula, press down firmly on the spinach to squeeze out as much excess liquid as possible. This step is crucial for preventing a watery sauce.

Set the drained spinach aside.

3. Create the Cream Sauce: Wipe the now-empty pot dry and return it to medium heat.

Add the coconut milk, minced garlic, nutritional yeast, and onion powder.

Whisk constantly until the sauce is smooth and begins to gently simmer, about 1-2 minutes.

4.

Combine and Season: Remove the pot from the heat.

Stir in the chopped fresh chives and parsley, followed by the drained spinach.

Mix everything together until the spinach is evenly coated with the creamy sauce.

5.

Serve: Season generously with sea salt and pepper to taste.

Serve immediately while warm. Recipe Notes & Tips:

Using Frozen Spinach: You can substitute about 24 ounces of frozen spinach.

Thaw it completely and then squeeze out every bit of excess water before adding it to the sauce in Step 4.

For a Thicker Sauce: If you prefer an even thicker consistency, you can whisk in 1 teaspoon of arrowroot starch into the coconut milk mixture before heating it.

Herb Variations: Feel free to substitute other fresh herbs like dill or tarragon for a different flavor profile. A tiny pinch of nutmeg also complements the spinach beautifully.