Creamy Dreamy: Coconut Creamed Spinach Recipe
Are you searching for a side dish that’s both healthy and incredibly delicious? Look no further! This Coconut Creamed Spinach recipe transforms ordinary spinach into an extraordinary culinary experience. It’s a vegan-friendly, dairy-free alternative to traditional creamed spinach, packing a flavor punch that will have everyone reaching for seconds. The subtle sweetness of coconut cream perfectly complements the earthy spinach, creating a balanced and satisfying dish. Whether you’re serving it as a side for a weeknight dinner or bringing it to a holiday gathering, this recipe is sure to impress.
## Why Coconut Creamed Spinach?
Traditional creamed spinach is often laden with heavy cream and butter, making it a rich but not-so-healthy option. This coconut creamed spinach offers a lighter, healthier, and surprisingly flavorful alternative. Here’s why you’ll love it:
* **Vegan and Dairy-Free:** Perfect for those with dietary restrictions or preferences.
* **Healthy:** Spinach is packed with vitamins and minerals, and coconut cream provides healthy fats.
* **Flavorful:** The coconut cream adds a subtle sweetness and richness that elevates the spinach to a whole new level.
* **Easy to Make:** This recipe requires minimal effort and uses readily available ingredients.
* **Versatile:** It pairs well with a variety of main courses, from grilled chicken and fish to vegetarian options like lentil loaf.
## Ingredients You’ll Need
Before you start cooking, gather all your ingredients. This will make the process smoother and more efficient. Here’s what you’ll need:
* **Spinach:** 2 pounds fresh spinach, or 1 pound frozen spinach (thawed and squeezed dry)
* **Coconut Cream:** 1 can (13.5 ounces) full-fat coconut cream, refrigerated overnight
* **Onion:** 1 medium yellow onion, finely chopped
* **Garlic:** 2-3 cloves garlic, minced
* **Olive Oil:** 2 tablespoons extra virgin olive oil
* **Nutmeg:** 1/4 teaspoon ground nutmeg
* **Salt and Pepper:** To taste
* **Red Pepper Flakes (Optional):** A pinch, for a little heat
* **Lemon Juice (Optional):** 1 teaspoon, for brightness
**Ingredient Notes:**
* **Spinach:** Fresh spinach provides the best texture, but frozen spinach works well in a pinch. Be sure to squeeze out as much excess water as possible from the frozen spinach to prevent a watery final product.
* **Coconut Cream:** Refrigerating the coconut cream overnight allows the thick cream to separate from the watery liquid. You’ll only need the thick cream for this recipe. Reserve the coconut water for smoothies or other uses.
* **Nutmeg:** Nutmeg adds a warm, subtle flavor that complements the spinach and coconut cream beautifully. Don’t skip it!
## Step-by-Step Instructions
Now that you have all your ingredients ready, let’s get cooking! Follow these simple steps to create the perfect coconut creamed spinach.
**Step 1: Prepare the Spinach**
* **Fresh Spinach:** Wash the fresh spinach thoroughly and remove any tough stems. Roughly chop the spinach into smaller pieces. Don’t worry about chopping it too finely, as it will wilt down during cooking.
* **Frozen Spinach:** Thaw the frozen spinach completely. Place it in a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible. This is crucial to prevent a watery dish.
**Step 2: Sauté the Aromatics**
* Heat the olive oil in a large skillet or pot over medium heat.
* Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
**Step 3: Add the Spinach and Cook**
* Add the spinach to the skillet. If using fresh spinach, you may need to add it in batches as it wilts down. If using frozen spinach, add it all at once.
* Cook, stirring frequently, until the spinach is completely wilted. This will take about 3-5 minutes for fresh spinach and a bit less for frozen spinach.
**Step 4: Add the Coconut Cream and Seasonings**
* Carefully scoop out the thick coconut cream from the top of the refrigerated can, leaving the watery liquid behind. Add the coconut cream to the skillet with the spinach.
* Stir well to combine, ensuring that the coconut cream is evenly distributed.
* Add the ground nutmeg, salt, and pepper. Stir well to incorporate the seasonings.
* If desired, add a pinch of red pepper flakes for a little heat and a teaspoon of lemon juice for brightness.
**Step 5: Simmer and Thicken**
* Reduce the heat to low and simmer the coconut creamed spinach for about 5-10 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
* Taste and adjust the seasonings as needed. You may want to add more salt, pepper, or nutmeg to your liking.
**Step 6: Serve and Enjoy!**
* Remove the skillet from the heat and serve the coconut creamed spinach immediately.
* Garnish with a sprinkle of red pepper flakes or a squeeze of lemon juice, if desired.
## Tips and Variations
This recipe is delicious as is, but here are a few tips and variations to customize it to your liking:
* **Add Other Vegetables:** Feel free to add other vegetables to the spinach, such as mushrooms, kale, or Swiss chard. Sauté them along with the onion and garlic.
* **Spice it Up:** For a spicier dish, add more red pepper flakes or a dash of cayenne pepper.
* **Add Protein:** Make it a more substantial dish by adding cooked chickpeas, white beans, or tofu.
* **Top with Toasted Nuts:** Sprinkle some toasted almonds, walnuts, or pine nuts on top for added crunch and flavor.
* **Use Different Herbs:** Experiment with different herbs, such as dill, parsley, or thyme.
* **Make it Cheesy (Vegan):** Add a sprinkle of nutritional yeast for a cheesy flavor.
* **Make it Ahead:** The coconut creamed spinach can be made ahead of time and reheated. Store it in an airtight container in the refrigerator for up to 3 days.
* **Use different types of oil:** Coconut oil is a good substitute for olive oil, enhancing the overall coconut flavor. Avocado oil also works well due to its neutral taste and high smoke point.
* **Add a touch of sweetness:** A small drizzle of maple syrup or agave nectar can further accentuate the coconut flavor, especially if your coconut cream isn’t very sweet. Start with a small amount and adjust to your taste.
## Serving Suggestions
Coconut creamed spinach is a versatile side dish that pairs well with a variety of main courses. Here are a few serving suggestions:
* **Grilled Chicken or Fish:** The creamy spinach complements grilled chicken or fish beautifully.
* **Roasted Vegetables:** Serve it alongside roasted vegetables like Brussels sprouts, carrots, or sweet potatoes.
* **Lentil Loaf or Veggie Burgers:** It’s a great vegetarian side dish for lentil loaf or veggie burgers.
* **Steak:** The richness of the spinach balances the heartiness of steak.
* **Holiday Dinners:** It’s a perfect addition to your Thanksgiving or Christmas dinner spread.
* **Pasta Dishes:** Toss it with pasta for a creamy and flavorful vegetarian meal.
## Nutritional Information (Approximate)
* **Serving Size:** 1/2 cup
* **Calories:** Approximately 150-200
* **Fat:** 12-17g
* **Saturated Fat:** 9-13g
* **Cholesterol:** 0mg
* **Sodium:** Varies depending on salt added
* **Carbohydrates:** 8-12g
* **Fiber:** 3-5g
* **Sugar:** 2-4g
* **Protein:** 3-5g
**Note:** This is just an estimate, and the actual nutritional information may vary depending on the specific ingredients used.
## Frequently Asked Questions (FAQs)
**Q: Can I use frozen spinach instead of fresh?**
A: Yes, you can use frozen spinach. Just be sure to thaw it completely and squeeze out as much excess water as possible before using it.
**Q: Can I use light coconut milk instead of coconut cream?**
A: While you *can* use light coconut milk, the result will be less creamy and flavorful. Coconut cream is the key to achieving the rich and decadent texture that makes this dish so special.
**Q: How do I store leftover coconut creamed spinach?**
A: Store leftover coconut creamed spinach in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave.
**Q: Can I freeze coconut creamed spinach?**
A: Freezing is not recommended, as the coconut cream can separate and become grainy when thawed. It’s best to enjoy it fresh.
**Q: Can I add other spices?**
A: Absolutely! Feel free to experiment with different spices like cumin, coriander, or even a touch of smoked paprika for a different flavor profile.
**Q: Is this recipe gluten-free?**
A: Yes, this recipe is naturally gluten-free.
## Conclusion
This Coconut Creamed Spinach recipe is a game-changer. It’s a healthy, vegan-friendly, and incredibly delicious side dish that’s perfect for any occasion. With its simple ingredients and easy-to-follow instructions, you’ll be able to whip up this creamy delight in no time. So, ditch the heavy cream and butter and give this coconut creamed spinach a try. You won’t be disappointed! Enjoy!