But without the cream. There is still a slight lingering coconut flavor in this dish, which I’m sure might be off-putting to some, or sheer delight to others.
I will say that I love doing twists on this recipe, like adding in some chopped-up artichokes (think pseudo spinachartichoke dip), drizzling with a little hot sauce, sprinkling on some cayenne pepper, or if I’m doing a dairy cheat, getting some parmesan cheese in there. So many options, and so full of vitamins and garlicky goodness.
1 pound (450 g) frozen spinach
½ cup (125 mL) coconut milk
3 cloves fresh garlic, minced
½ teaspoon coconut flour
2 teaspoons olive oil
1 shallot, minced
½ teaspoon paprika
~ salt and pepper, to taste
- Thaw spinach completely in a colander over the sink, and using your hands, squeeze out all remaining liquid.
- Heat a small saucepan over medium heat.
- Add the coconut milk and 2 teaspoons of the minced garlic (this will infuse the coconut milk with a bit of the garlic flavor).
- Whisk in the ½ teaspoon coconut flour until slightly simmering. Remove from heat.
- Meanwhile, heat olive oil in skillet over medium heat, and add shallot, remaining garlic and paprika.
- Cook until shallots are just translucent, being careful not to burn the shallots or garlic.
- Add spinach and coconut cream sauce, and simmer until everything is cooked through.
- Serve immediately.
Ingredient Note—If you have a bunch of fresh spinach, you can totally use that too. If using fresh spinach: preheat large pot of water. Once it reaches a boil, submerge spinach for about 60 seconds or until bright green. Using a slotted spoon, transfer spinach to a bowl of ice water (this process is called “blanching” and will preserve the bright green color). Drain spinach, squeezing out all residual moisture, and rough chop.
