Creamed Spinach With Coconut Milk Recipes

CREAMED COCONUT SPINACH

Creamed Coconut Spinach image

Martha's Omani-inspired creamed spinach spices things up with coconut milk, fresh ginger, cumin, and a touch of jalapeno.

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

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.

CREAMED SPINACH

Creamed Spinach image

Creamed spinach, made with the frozen chopped variety, perfectly complements the roast, and it can be made up to two days ahead.

Provided by USA WEEKEND columnist Jean Carper

Categories Side Dish Vegetables Greens

Yield 8

Number Of Ingredients 8

Ingredients

1 ½ cups whole milk
4 (10 ounce) boxes boxes frozen chopped spinach, thawed and squeezed dry; reserve 1/2 cup liquid
3 large garlic cloves, minced
2 tablespoons butter
3 tablespoons all-purpose flour
½ cup grated Parmesan cheese
½ teaspoon ground nutmeg
Salt and ground black pepper

Steps:

Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.

Nutrition Facts : Calories 130.1 calories, Carbohydrate 11.2 g, Cholesterol 16.6 mg, Fat 6.7 g, Fiber 4.3 g, Protein 9 g, SaturatedFat 3.7 g, Sodium 220.7 mg, Sugar 3.1 g

"CREAMED" SPINACH

I created this recipe one evening when I wanted something just a little bit special to serve my husband. It's so simple, yet tastes so very rich.

Provided by SherryKaraoke

Categories Vegetable

Time 12m

Yield 2-4 serving(s)

Number Of Ingredients 4

Ingredients

1 box frozen spinach
1 small onion, chopped
1/2 cup drained yogurt, , plain
2 tablespoons fresh, grated parmesan cheese (optional)

Steps:

I keep drained yogurt available in my fridge all the time.
I use a coffee filter and a wire strainer.
I usually drain it over night, but even a half hour makes a big difference.
Once you drain the yogurt, it becomes very thick and much less tart.
Cook spinach according to package directions.
While it cooks, saute chopped onions until slightly browned.
Drain spinach well and combine with all other ingredients while still hot.

Nutrition Facts : Calories 92.5, Fat 2.8, SaturatedFat 1.4, Cholesterol 8, Sodium 134.7, Carbohydrate 12.1, Fiber 4.7, Sugar 5.3, Protein 7.7

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