Coconut Creamed Spinach (dairy free)

     This coconut creamed spinach is a common vegetable dish served at Guam fiesta gatherings. The use of coconut cream in cooking is a cooking method indigenous to Southeast Asia and the tropical Pacific islands. Vegetables or other proteins (fish or chicken) are simmered in coconut cream, seasoned with fresh turmeric (orange ginger root), lemon juice and here on Guam often some of the red 'Boonie chili pepper'. Traditionally taro leaves where used but today spinach and other vegetables such as our local eggplant or chopped long green beans are more commonly used.

Coconut Creamed Spinach

Serves 2-3

(This recipe can easily be doubled)

Printable Recipe

Ingredients:

1/2 - 1 can coconut milk*

1 T. coconut oil

1/2 cup chopped onions

1-2 cloves garlic, chopped

1 tsp. Turmeric

1 frozen box chopped spinach, thawed & drained or

    4 cups fresh baby spinach leaves

lemon juice (about 1/4 - 1/2 lemon)

salt & pepper

Directions:

In a large skillet, heat the oil on medium heat. Add the onions and sauté until soft, then add the garlic and cook for about 1 minute. Stir in the Turmeric, spinach, coconut milk and lemon juice. Simmer for about 10 minutes. Season with salt and pepper to taste.

Note- The lemon flavor should be distinct but not over powering so taste and add more if needed. The mixture should be creamy but not to soupy. If needed, add a small amount of water while cooking.

Optional: Sometimes I like to add 1 cup of sliced button mushrooms. Add them with the spinach and simmer until soft.

*You can start with 1/2 can and add more as desired, depending on the amount of spinach used.