Wednesday, 27 June 2012

Coconut Creamed Spinach

Annie B. Bond

Coconut Creamed Spinach
Using coconut milk instead of dairy adds exotic appeal to this mouth-watering, divinely decadent-tasting recipe. What a great way to get the eye-health-boosting benefits of fresh spinach!

INGREDIENTS: (Serves 4 to 6)
  • 1 pound well-washed fresh spinach, tough stems removed
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup unsweetened coconut milk
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup cashews, optional

1. Steam spinach over boiling water for 3 to 5 minutes, until just tender. Gently squeeze out excess moisture, then chop spinach coarsely and reserve.
2. In a large skillet over medium heat, heat the oil and add the ginger, cumin, and nutmeg. Cook about 1 minute, until fragrant. Stir in the spinach, coconut milk, and salt and pepper, to taste.
3. Simmer 5 to 7 minutes, until hot and creamy, then add cashews, if using, stirring to combine. Serve hot, over rice if desired.