Creamed Spinach with Asian Flair - and it is Vegan!
Fresh Spinach teams with Asian Pear, Coconut Milk, Ginger and aromatic spices. Creamy deliciousness! Makes a big batch, great party-side dish.
Servings: 8 servings, or 12 smaller ones
Equipment
- 1 large pan or skillet
Ingredients
- 1 1/2 pounds fresh spinach (24 ounces) cleaned
- 3/4 cup filtered water
- 2 tablespoons coconut oil I use virgin, organic
- 1/2 medium asian pear peeled, 1/3 inch dice
- 3 teaspoons garlic peeled, minced (3 - 4 cloves)
- 2 teaspoons fresh ginger peeled, finely grated
- 1/8 teaspoon allspice
- 1/8 teaspoon gochugaru pepper flakes or your favorite chili flakes
- 1/8 teaspoon nutmeg freshly grated fine
- 2 tablespoon flour I used gluten free flour blend
- 1/4 cup vegetable broth*
- 1 1/2 cups coconut milk (not "lite")
- 1/4 teaspoon sea salt or to taste
Instructions
Cooking Spinach:
- Add 3/4 water to a large pot or skillet. Bring to a boil, add spinach, reduce to a simmer and cover. Cook for just 3 minutes until cooked and bright green. Remove to a colander in the sink, run cold water over until cool.Squeeze dry, pat with paper towels. Add to a cutting board and chop coarsely. Alternately, you can chop the spinach coarsely before cooking it.
Finishing the Dish:
- Add 2 tablespoons of coconut oil to a big skillet. (I use my enameled cast iron Paella Pan), works great. Set heat to low, add Asian Pear, Garlic, Ginger, Allspice, Pepper Flakes, and Nutmeg. Sauté 2 minutes stirring until softened.
- Add 2 tablespoons flour (gluten free or regular) and stir in. Cook one minute. Add Coconut Milk, Vegetable Broth and 1/4 teaspoon sea salt. Bring to a boil, then turn down to a simmer and cook until thickened, about 2 minutes, stirring with a wire whisk.
- Add cooked chopped spinach, give a big stir. Cook on low simmer for just one minute. Taste for seasonings, add salt if needed and a splash of lemon juice if you like. Remove from heat and enjoy.
To Serve:
- Eat immediately or add to a casserole dish, cool and refrigerate for later. Reheat in a 350 degree oven until just warmed through, or cover with waxed paper and microwave until just warmed through, stirring up once.
Notes
Vegetable broth: I like "Better than Bouillon" Vegetable Broth, Organic (in glass jar.)
Only use organic, regular has unwanted ingredients.
It is salty, so taste before adding more salt in recipe. I like Vegetable Broth in this recipe for flavor, you can swap coconut milk here if you like. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Only use organic, regular has unwanted ingredients.
It is salty, so taste before adding more salt in recipe. I like Vegetable Broth in this recipe for flavor, you can swap coconut milk here if you like. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 209kcal | Carbohydrates: 10g | Protein: 4g | Fat: 19g | Saturated Fat: 17g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 151mg | Potassium: 669mg | Fiber: 3g | Sugar: 2g | Vitamin A: 7997IU | Vitamin C: 26mg | Calcium: 103mg | Iron: 5mg