4 slices bacon (no sugar added)
1/2 large onion diced (can use yellow or red)
2 garlic bulbs minced
1 cup coconut cream
16 oz fresh baby spinach
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp paprika
1/8 tsp cayenne pepper

In a large skillet, cook bacon. Remove bacon and set aside. Pour bacon fat from skillet into a clean bowl to use. In the same skillet, add 1-2 tsp of the reserved bacon fat, onions, and garlic. Sauté on medium until onions turn translucent. While onions are sautéing chop bacon into crumbles. Once onions are ready reduce to low heat, then add bacon, coconut cream, and spices. Stir well then add spinach a little at a time. This will be a process as you add spinach then stir around gently until it wilts, then add another handful of spinach. Repeat the process until all spinach has been added. It might look like the spinach won’t have enough liquid, but as it continues to cook it will all work out! Cook on low for another 10 minutes, and then serve.