Best Creamed Spinach With Coconut Milk Recipes

Creamed Coconut Spinach image

Provided by Martha Stewart

Number Of Ingredients 10

3 tablespoons ghee
20 ounces flat-leaf spinach, washed and drained
2 shallots, halved and sliced
1 tablespoon minced fresh ginger
2 teaspoons minced jalapeno chile
2 tablespoons unbleached all-purpose flour
1/2 teaspoon ground cumin
Pinch of sugar
1 cup coconut milk
Kosher salt and freshly ground pepper

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.

Coconut Creamed Spinach image

Provided by lutzflcat

Time 25m

Yield 4

Number Of Ingredients 9

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)

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.

Nutrition Facts : Calories 173.6 calories, Carbohydrate 7.8 g, Fat 15.7 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 11.2 g, Sodium 58.5 mg

Creamed Spinach with Coconut Milk image

Provided by Vickie Parks

Categories Vegetables

Time 15m

Number Of Ingredients 8

1/8 can(s) olive oil (2 tbsp)
1 c sweet onions, 1/4-inch diced
1 Tbsp minced garlic
16 oz fresh spinach leaves, rinsed in cool water
1/2 c coconut milk
1/4 tsp white pepper
1/2 tsp salt (or to taste)
fresh coconut shavings (for garnish)

Steps:

1. Heat olive oil in a large sauté pan over medium heat, then add the garlic and onions and sauté just until the onions become translucent.
2. Add spinach and sauté until spinach starts to wilt, then add the coconut milk and seasonings. Mix the ingredients well to ensure an even seasoning blend.
3. Sauté the seasoned spinach until completely wilted, then transfer to a warm serving dish and garnish with fresh coconut shavings. Enjoy!