CREAMED COCONUT SPINACH
Martha's Omani-inspired creamed spinach spices things up with coconut milk, fresh ginger, cumin, and a touch of jalapeno.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 10
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
Number Of Ingredients 9
Steps:
- 1. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, 5 to 6 minutes. Add the garlic and ginger, and cook until fragrant, 1 minute more.
- 2. Add the spinach a few handfuls at a time, stirring until it wilts before adding more. Continue until all the spinach is added.
- 3. Add the coconut milk and bring to a simmer. Simmer until the mixture thickens, about four to five minutes. Season with the cayenne pepper, curry powder, paprika and salt, and stir to combine. Serve immediately.
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