Coconut Creamed Spinach And Kale Recipes

COCONUT CREAMED SPINACH AND KALE

Steps:

• Combine coconut milk, onion and garlic in a large saucepan and bring to a simmer over medium heat.
• Adjust heat and cook at a bare simmer, stirring frequently, until onion is translucent, about 5 minutes.
• Stir in raisins, salt, pepper and nutmeg.
• Raise the heat to medium and add kale a few handfuls at a time, stirring and adding more when it wilts.
• Cover and cook, stirring occasionally, for 12 minutes.
• Uncover and add spinach a few handfuls at a time.
• Stir well and cook, uncovered, until kale and spinach are very tender and excess liquid has mostly evaporated, 6 to 8 minutes.

COCONUT CREAMED SPINACH

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.

NON-DAIRY CREAMED SPINACH AND KALE

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.