When I’m trying to eat healthy, it’s often difficult to bring green into a meal with something other than a boring side salad. I’m admittedly not the biggest fan of raw spinach, but I do like it cooked down as an element in main dishes.
For this Coconut Creamed Spinach, I really let the superfood be the shining ingredient. Plus, with the substitution of coconut milk, this is a much healthier alternative to a traditional cream cheese-laden recipe popular in Southern cooking.
- 10 ounces pre-washed baby spinach
- 1 cup coconut milk
- 1/2 white onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch red pepper flakes, optional
In a large skillet over medium-high heat, add 2 tablespoons olive oil. Add diced onion and cook, continuously stirring for about 7-9 minutes, or until onions are soft. Add garlic and continue stirring for 1 minute.
Reduce heat to medium and stir in baby spinach, half at a time, so it cooks down and makes room in the pan. Season with salt, pepper and a pinch of red pepper flakes (optional). Stir in coconut milk to combine well. Cook for 5 minutes, until coconut milk is warm and begins to thicken. Serve.