Creamed Spinach With Coconut Milk Recipes

Steps:

• Heat scant 1 tablespoon ghee in a large Dutch oven over medium. Add spinach and cook, stirring, until just wilted, 3 to 5 minutes. Drain spinach in a sieve, pressing to remove excess liquid. Let cool slightly, then roughly chop.
• Return pan to medium heat and melt remaining 2 tablespoons ghee. Add shallots, ginger, and jalapeno and cook until softened, 3 to 5 minutes. Stir in flour, cumin, and sugar and cook for 1 minute, then slowly whisk in coconut milk. Bring to a boil, reduce to a simmer, and cook until thickened, 1 to 2 minutes.
• Stir chopped spinach into coconut mixture and season with salt and pepper.

Steps:

• 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.

Steps:

• Combine coconut milk, onion, and garlic in a large saucepan over medium heat; bring to a simmer. Reduce heat to a bare simmer and cook, stirring frequently, until onion is translucent, about 5 minutes. Stir in raisins, salt, pepper, and nutmeg.
• Increase heat to medium. Add kale, a few handfuls at a time, stirring and adding more as it wilts. Cover and cook, stirring occasionally, for 12 minutes.
• Uncover and add spinach, a few handfuls at a time, stirring and adding more until all has been added. Cook, uncovered, until both kale and spinach are very tender and any excess liquid has mostly evaporated, 6 to 8 minutes.