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 (10 ml) 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 (10 ml) 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.
More Recipes You'll Love
Creamed spinach delivers the steakhouse side without the cream - coconut milk infused with garlic, whisked with a touch of coconut flour, and folded through garlic-and-paprika spinach. A lingering coconut note is the only tell. Serve it immediately alongside anything off the grill.
Pro Tips
- Squeeze the thawed spinach dry with your hands; leftover water thins the sauce into spinach soup.
- Infuse the coconut milk with 2 teaspoons of the garlic first - that is where the cream sauce gets its flavor.
- Cook the shallot only to translucent; burnt shallot or garlic turns the whole pan bitter.
- Fresh spinach works too: blanch 60 seconds, shock in ice water, squeeze dry, and rough chop.
Frequently Asked Questions
Does it taste like coconut?
There is a slight lingering coconut note, which the recipe admits some will love and some will not.
Can I add anything to it?
Chopped artichokes for a spinach-artichoke dip feel, hot sauce, cayenne, or parmesan as a dairy cheat are the recipe's twists.
How do I use fresh spinach instead?
Blanch it 60 seconds until bright green, shock it in ice water, squeeze out all moisture, and chop.
Recipe Card
Ingredients
Method
- 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.
