Name: Coconut Creamed Spinach
Total time: 25 min
Yield: Serves 6
Ingredients: 2 tablespoons unrefined coconut oil; 1 small onion, chopped fine; 1 Fresno or serrano chile, stemmed, seeded, and minced; 4 garlic cloves, minced; 1 (2-inch) piece fresh ginger, peeled and grated; 1 teaspoon table salt, divided; 20 ounces (20 cups) baby spinach; 2 tablespoons all-purpose flour; 1 (14-ounce) can coconut milk, shaken; 1 teaspoon sugar; ½ cup fried shallots

Why This Recipe Works

We reimagine the steakhouse classic with coconut milk in place of the usual cream, giving spinach a rich, silky body and a subtle tropical sweetness. Blooming onion, garlic, ginger, and fresh chile in coconut oil builds an aromatic, gently spicy base that plays well against the greens. We add the baby spinach a handful at a time, letting each batch wilt down before the next and then stir in a little flour to thicken. A can of coconut milk simmered into the wilted spinach turns everything lush and creamy in just a few minutes, and a shower of crisp fried shallots on top adds savory crunch and contrast to the tender greens.

Before You Begin

Spinach package sizes vary; this recipe works with anywhere from 18 to 22 ounces of fresh baby spinach. You can use store-bought fried shallots or make your own.

Instructions

Heat 2 tablespoons coconut oil in large Dutch oven over medium heat until shimmering. Add 1 finely chopped small onion; 1 seeded and minced Fresno chile; 4 minced garlic cloves; 1 (2-inch) piece ginger, peeled and grated; and ½ teaspoon table salt and cook, stirring frequently, until onion is softened, 4 to 5 minutes.

Add 20 cups baby spinach, 1 handful at a time, letting each batch wilt slightly before adding the next. Stir in 2 tablespoons all-purpose flour and cook for 30 seconds. Stir in 1 shaken can coconut milk, 1 teaspoon sugar, and remaining ½ teaspoon salt and bring to simmer. Cook until thickened, about 3 minutes. Season with salt and pepper to taste. Transfer to serving dish and sprinkle with ½ cup fried shallots. Serve.