1
Place the spinach and greens in a large lidded pan and cook over medium heat for 10 minutes until completely wilted.
2
Drain greens well and chop finely.
3
Place the xanthan gum in a small bowl and quickly whisk in 1 cup of the thin coconut milk. Add the egg yolks and whisk again.
4
Add the konjac milk mixture to the pan.
5
Stir in the other cup of thin coconut milk, cream, sea salt and pepper, ground nutmeg, and chopped spinach, and stir well until completely mixed.
6
Reduce heat to low and let simmer until the egg whites are ready to add.
7
Whisk the egg whites on high until very stiff.
8
Remove the pan from the heat and quickly and carefully fold in the stiff egg whites.
9
Tip the spinach mixture into an ovenproof dish and place in the oven at 360F for 25 minutes until the top has just started to brown.