The exterior of these buttermilk waffles is crisp, while the interior is soft. I really enjoy the outcomes I get without having to separate the eggs or spend time whipping egg whites. These can also be warmed up in the toaster for a quick breakfast on workdays.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon olive oil
- 4 ounces sliced baby bella mushrooms
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 8 cups raw spinach leaves
- 1 cup full-fat coconut milk
- 2 teaspoons white wine vinegar
- salt and freshly ground black pepper to taste
- freshly-grated nutmeg (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the mushrooms, shallot, and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.
- Gradually add spinach by handfuls, stirring until it wilts. Continue until all the spinach is in the skillet, about 5 minutes.
- Gradually pour in coconut milk and vinegar and bring to a simmer. Simmer until mixture thickens, 4 to 5 minutes.
- Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve immediately.