Rich and luscious Coconut Creamed Spinach has a silky melt-in-your-mouth texture. Simple to put together and makes an easy delicious side dish. Vegan and Gluten-Free! You may also like our Catalan Sautéed Spinach or Simple Sautéed Greens!
Let’s get loose with compassion, let’s drown in the delicious ambiance of love. ~Hafiz
Coconut Creamed Spinach could hardly be easier! Succulent spinach leaves braised in coconut milk with leeks and ginger, finished with a squeeze of lime. This recipe is perfect for the shoulder seasons of summer when fresh spinach is abundant and tender.
Using coconut milk, in the place of the traditional cream sauce gives a rich, creamy hint of sweetness combining nicely with the zesty ginger and tender leeks. We quickly braise the spinach in the warmed sauce, this keeps the spinach bright and fresh tasting. This simple dish comes together fast, and it is vegan and gluten-free!
Coconut Creamed spinach is a beautiful accompaniment to many different entrees. Leftovers hold well for up to three days.
Ingredients in Coconut Creamed Spinach
- ghee or coconut oil
- leeks
- fresh ginger
- sea salt
- white pepper
- full fat coconut milk
- fresh spinach
- a squeeze of lime or lemon or splash of rice vinegar
STEP ONE: Sauté leeks and ginger in ghee or coconut oil over medium heat for 8-10 minutes until leeks are melty and soft.
STEP TWO: Add salt, white pepper and coconut milk. Let simmer for 5 minutes.
STEP THREE: Add spinach, incorporating in in batches. Stirring for 5 minutes until wilted and soft.
STEP FOUR: Squeeze a lime over, adjust salt and pepper and serve.
What to serve with Coconut Creamed Spinach
- Vegan Lentil Meatballs with Coconut Curry Sauce
- Sagey Mushroom Walnut Roast
- Chicken Katsu (or Tofu Katsu!)
- The Best Grilled Chicken
- Simple Baked Miso Salmon
- Citrus Baked Salmon with Fingerlings
- Fast & Easy Seared Tuna (Ahi or Yellowfin Tuna)
Hope you enjoy!
More spinach recipes you may enjoy
- Catalan Sautéed Spinach
- Simple Sautéed Greens Recipe
- Indian Spinach Salad with Lentils & Cauliflower
- Creamy Spinach Soup with Mint
- Beet, Lentil and Spinach Salad with Pomegranate Dressing
- Golden Cauliflower Dal w/ Red Lentils, Coconut and Spinach
- Homemade Palak Paneer (Cheese Cubes in Creamy Spinach Sauce)
Coconut Creamed Spinach
- Prep Time: 10 minutes
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4-6 1x
- Category: sidedish
- Method: stovetop
- Cuisine: American
- Diet: Vegan
Description
Rich and luscious Coconut Creamed Spinach has a silky melt-in-your-mouth texture. Simple to put together and makes an easy delicious side dish. Vegan and Gluten-Free!
Ingredients
- 1 tablespoon ghee or coconut oil
- 1 cup leeks, about 1 big one, cleaned and sliced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1 cup full fat coconut milk
- 3/4 pound (10-12 ounces) fresh spinach
- squeeze of lime or lemon or splash of rice vinegar
Instructions
- Sauté leeks and ginger in ghee or coconut oil over medium heat for 8-10 minutes until leeks are soft.
- Add salt, white pepper and coconut milk. Let simmer for 5 minutes.
- Add spinach, incorporating in in batches. Stirring for 5 minutes until wilted and soft. Remove from heat.
- Adjust with salt and pepper and squeeze a lime over and serve.
Nutrition
- Serving Size:
- Calories: 127
- Sugar: 1.5 g
- Sodium: 247.3 mg
- Fat: 10.6 g
- Saturated Fat: 9 g
- Carbohydrates: 8.7 g
- Fiber: 1.7 g
- Protein: 2.8 g
- Cholesterol: 0 mg
This was fantastic, even with onion instead of leek, black pepper instead of white and frozen spinach. I served it with red lentil dahl and it was amazing.
So great to hear this!
perfect!
What can I use if I don’t have ghee or coconut oil? If I used an alternative will alter the taste drastically?
You could use butter or a neutral flavored oil.
thank you I’ll be making it this week and report back:))
yes, we’d love to hear!
Have you tried making this with Arugula? My husband is such an Arugula fan and we have an abundance of it now whereas last few years there have been shortages.
I bet it would be great! I have done it with sorrel- so delicious. Most any green would probably work, just being mindful of cooking less or more depending on the tenderness of the greens.
Just made for lunch and put over brown rice…scary good! The brown rice was exceptional with it.
Sounds perfect Inanna!
I’m going to this and a lot of other recipes…tofu bacon & more, thank you for sharing them.
Would you please share brand of pan you cooked this in, love it, want it.
Thank you in advance,
Clarissa
Le crueset braiser.
This was so easy and delicious!
Great to hear Dianna!
This was such a delicious side dish to our Salmon [which my husband caught in Ketchikan!} Will definitely make again!
Awesome- exactly what I would have served it with too!
What is the difference between cooking with ghee and butter? The recipe sounds amazing
Hi Judy, Ghee has a higher smoke point than butter and has a nuttier rich flavor.