Coconut Milk Creamed Spinach

By janicecraig

305 calories per serving vs. 330 using heavy cream

Ingredients

• 1 tablespoon olive oil
• 1 small red onion--peeled, halved and thinly sliced
• 3 garlic cloves, peeled and thinly sliced
• One 1/2-inch piece fresh ginger, peeled and minced
• 8 cups spinach
• 1 cup coconut milk
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon curry powder
• 1 teaspoon smoked paprika
• Kosher salt, to taste

Preparation

Step 1

1. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, 5 to 6 minutes. Add the garlic and ginger, and cook until fragrant, 1 minute more.

2. Add the spinach a few handfuls at a time, stirring until it wilts before adding more. Continue until all the spinach is added.

3. Add the coconut milk and bring to a simmer. Simmer until the mixture thickens, about four to five minutes. Season with the cayenne pepper, curry powder, paprika and salt, and stir to combine. Serve immediately.