One of my favorite ways of preparing spinach is by adding butter and cream to it. Creamed spinach, I call it. I was planning on making a huge batch the other day when I realized that we had run of of cream. I had already blanched the spinach and I was wondering what to do with it. Why not coconut cream or milk? Why not a paste that I can use with several dishes much like the Italians add pesto to a lot of things?
The spinach puree and coconut milk paste was so good and so versatile, and I added it to a soup, spring rolls and fish. Three dishes made extra tasty with the addition of the spinach and coconut milk paste.
Recipe: Spinach puree and coconut milk paste
- 1 large bag of spinach, rinsed and drained
- 2 c. of coconut milk
- 1/2 c. of coconut cream
- 2 tbsps. of vegetable cooking oil
- 1 tbsp. of minced garlic
- 1 large onion, chopped
- salt and pepper, to taste
- Check the spinach for touch stalks. If there are any, remove them.
- Boil water in a large pot. Add the spinach and blanch for a minute or two or until wilted (see how to blanch). This is a large bunch of spinach so one minute in hot water should be considered a minimum.
- Drain the spinach, dump in a bowl of iced water or rinse under the tap. Squeeze to remove excess water (read detailed instructions).
- Roughly chop the spinach.
- Pour the coconut milk into the blender. Add the spinach. Process until smooth.
- Heat the cooking oil in a wok or shallow pan. Sweat the onion and garlic. Medium-low heat with occasional stirring until the onion bit are translucent.
- Pour in the spinach mixture. Season with salt and pepper.
- Cook over medium heat, uncovered, until the liquid has reduced. Pour in the coconut cream. Taste, adjust the seasonings if needed, and continue cooking until the mixture turns into a paste.
- Cool and keep in a covered container in the fridge. I used my puree within 24 hours. I’m not sure at this point how long it will stay good even with refrigeration.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 2
Now, what dishes can you use the spinach puree and coconut milk paste with?
I made chili relleno spring rolls again.
This time, however, before stuffing the chilies with cheese, I spread the inside generously with the spinach and coconut milk paste.
Just follow the chili relleno spring rolls recipe with the addition of the spinach and coconut milk paste.
I also made a vegetable soup (pictured at the beginning of the post).
And a fish dish.
The recipes for the soup and fish dish, I’ll be posting next.