Thursday, July 22, 2010

Creamed Spinach with Coconut Milk

Serves: 8


1/8 cup Olive Oil
1 cup sweet onions, ¼" diced
1 tbsp garlic, minced
16 oz spinach leafs, washed and rinsed
½ cups coconut milk
¼ tsp white pepper
½ tsp salt, add to taste


Heat olive oil in a large sauté pan over medium heat, then add the garlic and onions and sauté just until the onions become translucent.
Add spinach and sauté until spinach starts to wilt, then add the coconut milk and seasonings. Mix the ingredients well to ensure an even seasoning blend.
Sauté the seasoned spinach until completely wilted, then transfer to a warm serving dish and garnish with fresh coconut shavings. Enjoy!

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