Creamed Spinach With Coconut Milk Food

CREAMED COCONUT SPINACH

Steps:

• Heat scant 1 tablespoon ghee in a large Dutch oven over medium. Add spinach and cook, stirring, until just wilted, 3 to 5 minutes. Drain spinach in a sieve, pressing to remove excess liquid. Let cool slightly, then roughly chop.
• Return pan to medium heat and melt remaining 2 tablespoons ghee. Add shallots, ginger, and jalapeno and cook until softened, 3 to 5 minutes. Stir in flour, cumin, and sugar and cook for 1 minute, then slowly whisk in coconut milk. Bring to a boil, reduce to a simmer, and cook until thickened, 1 to 2 minutes.
• Stir chopped spinach into coconut mixture and season with salt and pepper.

CURRY-CREAMED SPINACH AND TOFU (OR PORK) WITH POTATO CRUST

Steps:

• Heat the oven to 425. Bring a large pot of water to boil, and salt it. When the water is boiling, add the spinach, and cook for about a minute. Plunge the spinach into a large bowl of ice water, squeeze the moisture from the leaves and roughly chop them.
• Put the butter and garam masala (or curry powder) and nutmeg in a large saucepan over medium heat. When the spices are fragrant, add the coconut milk, yogurt, spinach, tofu (or pork) and 1 teaspoon salt. Bring to a boil, and cook, stirring occasionally, until the spinach has absorbed much of the liquid; taste, and adjust the seasoning, and transfer to an ovenproof dish.
• Toss the potato slices with the oil, and sprinkle with salt and pepper. Lay them over the top of the spinach and tofu (or pork) without overlapping too much. Bake until the potatoes are golden and crisp, 25 to 35 minutes. Scoop into bowls, and serve.

CREAMED SPINACH

Steps:

• Heat ½ teaspoon of olive oil in a large skillet over medium heat. Add the spinach, toss until just wilted, adding more oil if needed if the pan gets too dry. Transfer to a strainer and squeeze out the excess water.
• Wipe out the pan and heat 2 teaspoons of olive oil over medium heat. Add the shallot and salt and cook until soft, 5 to 8 minutes. Stir in the garlic and sautéed spinach, then add the coconut milk, mustard, and cornstarch mixture, and stir until combined. Stir in the lemon juice, season to taste with more salt and pepper, and serve.

CREAMED SPINACH

Steps:

• Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
• Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.

GARLIC BUTTER CREAMED SPINACH SALMON.

Steps:

• 1. Season the salmon all over with salt and pepper. 2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the salmon, skin side down and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard. 3. To the same skillet, add the butter, shallots, and garlic and cook until the garlic is fragrant, about 2 minutes. Add the crushed red pepper flakes, coconut milk, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, and spinach and cook until the spinach is wilted, about 3-5 minutes. Stir in the lemon juice, parsley, and chives. Remove from the heat and slide the salmon back into the sauce. 4. To serve plate each piece of salmon, then spoon the sauce over top. Serve with additional herbs.

30+ EASY COCONUT MILK RECIPES (+COCONUT RICE)

Steps:

• Add all ingredients to a pot and bring to a boil.
• Cook until all the liquid has evaporated, approximately 10 minutes.
• Reduce heat and cook another 10 minutes.

CREAMED SPINACH

Steps:

• Blanch the spinach: Boil a pot of water, then turn off the heat. Add the spinach, stir, and let it soak for 20-30 seconds. Drain the spinach in a colander in the sink and immediately run the spinach under cold water to halt the cooking. Let it drain the colander while making the sauce.
• Sauté onion and garlic: In a saucepan pan over medium-high heat, add the olive oil and. Stir in the onion and cook for 3-4 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until aromatic. Stir in the flour and cook for another 2 minutes. Add the milk, mix well until smooth and thickened.
• Add the spinach and cook: Add the spinach to the saucepan, salt, and pepper. Stir well to combine. Cook for another 3 to 5 minutes until sauce has thickened.
• Blend: Add the creamed spinach to a food processor and pulse a few times until it's reached your desired consistency.
• Serve: warm with some freshly grated Parmesan cheese.