Wash and drain the baby spinach thoroughly. A salad spinner helps speed this up.
In a wide pan, heat the coconut oil on low heat. Add garlic, scallions, and black pepper. Sauté for 3 minutes, ensuring the garlic does not burn. Add the whole bird’s eye pepper if using.
Begin adding spinach in batches, stirring as it wilts to make room for more. Once all the spinach is in, sprinkle with salt and nutmeg. Increase heat to medium-high.
Stir well and pour in the coconut milk. Do not cover the pan.
Allow the mixture to come to a boil. Cook uncovered for 7–10 minutes, or until liquid evaporates and spinach reaches desired texture.
Adjust salt to taste. Remove from heat and squeeze in a few drops of lemon juice if using.
Serve warm as a flavorful vegan side.
