Coconut Creamed Spinach Recipes
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.
GARLIC BUTTER CREAMED SPINACH SALMON.
This one skillet salmon is for those nights when you're craving something fancy...ish, but need to keep things quick and easy too. All made in one skillet with heart healthy salmon, shallots, garlic, a touch of creamy coconut milk, parmesan cheese, plenty of fresh baby spinach, and spring herbs. Comes together in less than 30 minutes!
Provided by Tieghan Gerard
Time 25m
Number Of Ingredients 14
Steps:
- 1. Season the salmon all over with salt and pepper. 2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the salmon, skin side down and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard. 3. To the same skillet, add the butter, shallots, and garlic and cook until the garlic is fragrant, about 2 minutes. Add the crushed red pepper flakes, coconut milk, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, and spinach and cook until the spinach is wilted, about 3-5 minutes. Stir in the lemon juice, parsley, and chives. Remove from the heat and slide the salmon back into the sauce. 4. To serve plate each piece of salmon, then spoon the sauce over top. Serve with additional herbs.
Nutrition Facts : Calories 583 kcal, ServingSize 1 serving
CREAMED SPINACH
This easy creamed spinach recipe is a fresh, delicious side dish! If you prefer a more traditional creamed spinach, you can make this recipe with heavy cream, but we also love it with coconut milk.
Provided by Jeanine Donofrio
Categories Side Dish
Time 15m
Number Of Ingredients 10
Steps:
- Heat ½ teaspoon of olive oil in a large skillet over medium heat. Add the spinach, toss until just wilted, adding more oil if needed if the pan gets too dry. Transfer to a strainer and squeeze out the excess water.
- Wipe out the pan and heat 2 teaspoons of olive oil over medium heat. Add the shallot and salt and cook until soft, 5 to 8 minutes. Stir in the garlic and sautéed spinach, then add the coconut milk, mustard, and cornstarch mixture, and stir until combined. Stir in the lemon juice, season to taste with more salt and pepper, and serve.
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.
More about "coconut creamed spinach recipes"
VEGAN CREAMED SPINACH - PLANT BASED COOKING
From plantbasedcooking.com
Estimated Reading Time 3 mins
- In a large pan, add 1/2 cup vegetable broth and the chopped onions. Saute until the onions start to turn translucent. Add garlic and sauté another minute.
- Add the fresh spinach and continue to cook until it starts to wilt, adding more broth to keep it from sticking.
- In the meantime, pan-fry the slices of tempeh bacon or place them on a silpat and into a 350° F oven for about 8-10 minutes until they start to turn brown and caramelize. Flip them over half way through. Remove and set aside.
- In a separate small bowl, whisk the non-dairy milk, mustard, nutritional yeast, cornstarch and nutmeg if using.
COCONUT CREAMED SPINACH - PUREWOW
From purewow.com
Estimated Reading Time 1 min
- 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.
- Add the spinach a few handfuls at a time, stirring until it wilts before adding more. Continue until all the spinach is added.
- 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.
COCONUT CREAMED SPINACH RECIPE - LOVE AND LEMONS
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Estimated Reading Time 4 mins
COCONUT CREAMED SPINACH - DHERBS RECIPES
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Estimated Reading Time 2 mins
3-INGREDIENT VEGAN CREAMED SPINACH - GASTROPLANT
From gastroplant.com
Estimated Reading Time 4 mins
- After 1 minute, remove cover. Use a spatula to move spinach to one side of the skillet. The spinach should be beginning to wilt and shrink at this point.
- Pour the coconut milk and yeast onto the empty side of the skillet. Stir them together. When the nutritional yeast has dissolved into the coconut milk, stir the mixture together with the spinach.
COCONUT CREAMED SPINACH WITH PORK CRACKLING - PALEO - LOW ...
From lowcarbyum.com
Estimated Reading Time 5 mins
- Slice pork skin in bite size pieces and dice pork fat. Thinly slice pork meat. This batch had one rib bone which was included in the cooking process. Season with salt and black pepper. Refrigerate for about 20 to 30 minutes while continuing instructions.
- In a large skillet with a glass cover, boil water and add pork skin, fat and meat. Boil for 10 to 15 minutes, covered. Stir occasionally to avoid water from spilling. Once pork meat is tender, transfer to a plate.
COCONUT CREAMED SPINACH RECIPE | GOOD. FOOD. STORIES.
From goodfoodstories.com
Estimated Reading Time 4 mins
- Thoroughly rinse the spinach (I use the Alton Brown method of washing greens) and slice into ribbons.
- Heat the olive oil over medium-high heat in a large (at least 3-quart) high-sided saucepan until shimmering, then add the shallot and garlic and cook, stirring, for about 30 seconds. It will start to crisp and brown quickly, so don’t let it burn.
- Add the spinach in handfuls, stirring to wilt the leaves and fit it all in the pot. Cover and cook for about 2 minutes, until it’s wilted down.
- Add the coconut milk, vinegar, and miso and stir to combine. Cook, uncovered, for about 15 minutes, stirring occasionally.
KETO CREAMED SPINACH WITH CURRY AND COCONUT MILK| LOW CARB ...
From lowcarbmaven.com
Estimated Reading Time 2 mins
- Put a medium frying pan on medium heat. When it is hot, add two teaspoons of yellow curry paste and a few tablespoons of coconut milk. Mix the yellow curry paste and coconut milk and let it cook for just a minute until the curry paste becomes fragrant
- Add the spinach and the rest of the coconut milk. Stir to thoroughly combine all of the ingredients.
- Let the Coconut Curry Creamed Spinach cook until nice and thick, but still creamy. Garnish with almonds or fruit if you wish. Serve.
COCONUT SPINACH RICE PILAF • VEGGIE SOCIETY
From veggiesociety.com
Estimated Reading Time 5 mins
- Preheat a medium heavy bottom stock pot over low flame and sautee the onion with a pinch of salt in a little drop of oil or veggie stock. (Omit oil for WFPB & Plantricious compliance).
- Stir in the garlic and cook a few seconds just until fragrant then add the rice. Give everything a good stir and allow to cook together for a a couple of minutes while you make the spinach coconut broth.
- To make the broth: add the coconut milk and baby spinach to a powerful blender together with 1.5 teaspoon salt. Blend until smooth then pour over the rice. Bring to a simmer and add the lemon grass if using.
COCONUT CREAMED SPINACH (LOW CARB AND GLUTEN FREE) | I ...
From ibreatheimhungry.com
Estimated Reading Time 5 mins
- Heat the coconut milk in a small saute pan for about 2 minutes. Add the spinach leaves and stir until wilted and bright green. Stir in the seasonings, taste and adjust as necessary.
COCONUT MILK CREAMED SPINACH – HEALTH STARTS IN THE KITCHEN
From healthstartsinthekitchen.com
Estimated Reading Time 4 mins
DAIRY-FREE CREAMED SPINACH (KETO, PALEO, VEGAN) - THE ...
From theroastedroot.net
Estimated Reading Time 3 mins
- Heat the avocado oil in a Dutch oven or large pot. Add the onion and saute, stirring occasionally, until onion begins turning brown, about 8 to 10 minutes. Add the garlic and continue sauteing another 2 minutes.
- Reduce the heat to low and add the flour, lemon zest, nutmeg and sea salt and stir well to combine.
- Slowly pour in the coconut milk, stirring constantly. Continue cooking and stirring until mixture is very thick (if adding cheese, do so now).
- Add the baby spinach to the pot and stir it into the thick sauce as best you can. Cover and cook 3 to 5 minutes to allow spinach to wilt. Remove the cover and stir well until spinach is completely wilted and is well-integrated into the sauce.
INDIAN STYLE CREAMED SPINACH RECIPE - BUDGET BYTES
From budgetbytes.com
- Add the coconut milk and spinach to a large pot. Stir and cook over medium heat until the coconut milk is warmed through and has wilted the spinach. Remove from the heat as soon as the spinach has wilted to avoid over cooking the spinach.
- Transfer the warm coconut milk and spinach to a blender and pulse until the spinach is in small pieces (you can choose to blend until smooth, if you prefer). Set this mixture aside.
- Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large skillet along with the olive oil. Sauté over medium heat until the onions are soft (about 5 minutes).
- Add the cumin, garam masala, turmeric, and cayenne to the skillet. Stir and cook the spices with the onion, garlic, and ginger for about two minutes more.
COCONUT-CREAMED SPINACH RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
- Heat a large skillet until hot to the touch. Add the spinach in handfuls and cook over high heat, tossing, until just wilted, about 1 minute. Transfer to a colander; let cool slightly. Press out as much liquid as possible. Wipe out the skillet with a paper towel.
- Melt the butter in the skillet. Add the mushrooms and shallots and cook over moderately high heat until golden, about 3 minutes. Add the ginger and jalapeño and cook until fragrant. Add the spinach and coconut milk and season with salt and pepper. Simmer over moderate heat until slightly thickened, about 3 minutes. Stir in the lime juice and serve.
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