Spinach in Coconut Cream
Spinach in Coconut Cream pairs tender wilted greens with a lush coconut milk sauce, rounded out by earthy mushrooms, aromatic shallot, and a hint of garlic. A splash of white wine vinegar brightens the richness, while nutmeg adds a gentle warmth. Serve this comforting side alongside roasted meats or grilled fish, or bring it to a holiday table for a flavorful twist on classic creamed spinach.
- Prep10 mins
- Cook15 mins
- Serves4
- DifficultyEasy
- 1
Warm the olive oil in a large skillet over medium heat. Add the mushrooms, shallot, and garlic, and cook, stirring occasionally, until they are soft and fragrant, about 3 minutes.
- 2
Add the spinach gradually by handfuls, stirring as it wilts. Keep adding until all the spinach is in the skillet, about 5 minutes.
- 3
Slowly pour in the coconut milk and vinegar and bring the mixture to a simmer. Let it simmer until it thickens, 4 to 5 minutes.
- 4
Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve right away.
- Calories 251.44 kcal Moderate
- Protein 11.38 g Good Source
- Carbs 40.29 g Moderate
- Total Fat 5.3 g Moderate
- Saturated Fat 1.56 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 803.87 mg High
- Fiber 12.16 g Good Source
- Sugar 21.94 g High
- Added Sugar 0.05 g Low Source
- Calcium 544.57 mg Good Source
- Iron 10.19 mg Good Source
- Potassium 1822.63 mg Good Source
- Vitamin A 4396.62 mcg_rae Good Source
- Vitamin C 60.61 mg Good Source
- Vitamin D 2.65 mcg Moderate
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
- Sulfites
- Garlic 🧄
- Onions 🧅
- Alcohol 🚫🍷