Coconut Spinach

“I love to collect recipes, especially from other countries. This is a simplified take on a typical dish from Guam that I instantly fell in love with.
As I researched it, I learned that Guamanians and the native people (called Chamorros) love hot sauce–Tabasco in particular (my favorite as well). On average, each Guamanian goes through two (2-ounce) bottles of Tabasco a year. That may not sound like much, but believe me, a little goes a long way!

“Add Tabasco to taste, then serve more on the side for those who want the true Guamanian experience. If you don’t have Tabasco, Cholula is a nice substitute.”

~ Bobbi

Difficulty:

Easy!

Cost:

Inexpensive!

Serves:5cups

Serving Size:1 cup

Coconut Spinach

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

Don't be fooled by how much 16 ounces of fresh spinach appears. It will cook down substantially, and you'll end up with plenty of broth. Simmer uncovered for as long as you want, to reduce the liquid and intensify the flavor. This recipe can be ready to eat in as little as 15 minutes, but the longer it simmers it not only tastes better, but it also cooks down, and you could end up with as little as 3 to 4 cups. Fresh ginger is recommended for best flavor, but you can use ground ginger as well.

• CourseSide Dish
• CuisineUnspecified

Tools:knife and cutting board, large (4-quart) saucepan, measuring cups and spoons

	Prep Time
	15-30 minutes, start to finish

Prep Time 15-30 minutes, start to finish

Difficulty: Easy! Cost: Inexpensive! Serves:5cups Serving Size:1 cup

Coconut Spinach Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Don't be fooled by how much 16 ounces of fresh spinach appears. It will cook down substantially, and you'll end up with plenty of broth. Simmer uncovered for as long as you want, to reduce the liquid and intensify the flavor. This recipe can be ready to eat in as little as 15 minutes, but the longer it simmers it not only tastes better, but it also cooks down, and you could end up with as little as 3 to 4 cups. Fresh ginger is recommended for best flavor, but you can use ground ginger as well. CourseSide Dish CuisineUnspecified Tools:knife and cutting board, large (4-quart) saucepan, measuring cups and spoons Prep Time 15-30 minutes, start to finish Prep Time 15-30 minutes, start to finish

Ingredients

• 1 small onion
• 1 tablespoon high heat cooking oil
• 4 large cloves garlic
• 1/2 tablespoon minced fresh ginger or 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 teaspoon curry powder
• 1/4 teaspoon ground black pepper
• 1 (13.5-ounce) can coconut milk (full flat recommended)
• 16 ounces fresh baby spinach
• hot pepper sauce to taste (Tabasco recommended)
• 1/2 lime or lemon (juiced to yield about 1 tablespoon)

Servings: cups

Units:MetricUS Imperial

Instructions

1. Chop onion. Heat oil in a large saucepan over medium-low heat, and add onion. Cook and stir while you continue.
2. Mince garlic and fresh ginger. Add to onion and continue cooking 1 minute.
3. Stir in salt, curry powder, and pepper.
4. Add coconut milk and bring to a simmer.
5. Stir in about half of the spinach and cook until reduced enough to add the remaining half.
6. Stir in desired amount of hot sauce and cook another 3 to 5 minutes.
7. Remove from heat and stir in lime juice.

Recipe Notes

SERVING SUGGESTIONS:
• Serve in a bowl as a soupy dish with bread for dipping.
• Pour over a bowl brown rice or quinoa and serve as a main dish, or as a side to fish or poultry.
• Serve in a bowl and top with a piece of poached or steamed fish.

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