RECIPE
9 INGREDIENTS4 STEPS15MIN

Tasty Coconut Spinach

5.0
1 Ratings
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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A quick and tasty vegan side dish everyone can enjoy!

15MIN

Total Cooking Time

9

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
15 cups
Fresh Baby Spinach
1 1/2 Tbsp
Coconut Oil
2 cloves
Garlic , diced
2
Scallions , chopped
1/4 tsp
Freshly Ground Black Pepper
1
Red Bird's Eye Chili Pepper
(optional)
1/4 tsp
1 pinch
Ground Nutmeg , freshly grated
1/4 cup
Coconut Milk
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Directions

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Step 1
Wash and drain the Fresh Baby Spinach (15 cups) .
Step 2
Heat the Coconut Oil (1 1/2 Tbsp) on a low flame in a wide pan, then add the Garlic (2 cloves) , Scallions (2) and Freshly Ground Black Pepper (1/4 tsp) . With your heat on low, cook for 3 minutes, then add the Red Bird's Eye Chili Pepper (1) whole.
Step 3
You can start adding the washed baby spinach at this point. It will seem like a lot at first, but it will wilt down quickly. After all the spinach is added, top with the Salt (1/4 tsp) and Ground Nutmeg (1 pinch) and turn the heat to medium-high. Do not cover the pan. Stir well, then add the Coconut Milk (1/4 cup) .
Step 4
As it comes to a boil, stir well and don’t cover the pan or it will spring too much liquid. Now here’s where you’ll personalize this dish. Check for salt and adjust accordingly and cook to the texture you like. If you would like all the liquid gone, cook it for about 7-10 minutes. Don’t break the pepper, unless you want the raw heat. Serve and enjoy!

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