My F&W
quick save (...)

Coconut-Creamed Spinach

  • TOTAL TIME: 25 MIN
  • SERVINGS: 4
  • FAST
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN
  1. Two 10-ounce bags spinach, thick stems discarded, rinsed
  2. 2 tablespoons unsalted butter
  3. 4 large shiitake mushrooms, stems discarded and caps thickly sliced
  4. 2 medium shallots, very thinly sliced
  5. 1 1/2 teaspoons minced fresh ginger
  6. 1 large jalapeño, seeded and minced
  7. One 14-ounce can unsweetened coconut milk, stirred
  8. Salt and freshly ground pepper
  9. 1 tablespoon fresh lime juice
  1. Heat a large skillet until hot to the touch. Add the spinach in handfuls and cook over high heat, tossing, until just wilted, about 1 minute. Transfer to a colander; let cool slightly. Press out as much liquid as possible. Wipe out the skillet with a paper towel.
  2. Melt the butter in the skillet. Add the mushrooms and shallots and cook over moderately high heat until golden, about 3 minutes. Add the ginger and jalapeño and cook until fragrant. Add the spinach and coconut milk and season with salt and pepper. Simmer over moderate heat until slightly thickened, about 3 minutes. Stir in the lime juice and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.