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Coconut-Creamed Spinach

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  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.