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!
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.
Serves 4 to 6.
Inspired by The Vegetarian Meat and Potatoes Cookbook, by Robin Robertson (Harvard Common Press, 2002).