Spinach with Coconut Milk

5 ingredients
3 steps

Ingredients

  • 1 cup coconut milk, homemade (page 584) or canned
  • 1 teaspoon peeled and minced fresh ginger
  • 1 small fresh chile, stemmed, seeded, and minced, or hot red pepper flakes to taste
  • 1 pound fresh spinach, large stems removed, chopped
  • Salt to taste

Directions

  1. 1
    Combine the coconut milk, ginger, and chile in a saucepan over medium heat; bring to a boil, then add the spinach.
  2. 2
    Adjust the heat so the mixture simmers and cook, stirring, until the spinach is wilted and the mixture thick, 5 to 10 minutes.
  3. 3
    Taste and adjust the seasoning, then serve.

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