* Exported from MasterCook *
Spinach in Coconut Milk
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried unsweetened coconut
1 cup boiling water
1 Tablespoon peanut oil -- or vegetable oil
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 jalapeno chile pepper -- stemmed, seeded & deveined, or 1 dried red chile pepper
salt and freshly ground black pepper -- to taste
1 pound spinach -- washed trimmed
Place the coconut in a blender and cover it with 1 cup boiling water.
Cover the blender, and holding the top on with a folded towel to reduce
the possibilities of scalding, blend for 20 seconds or so. Let the mixture
sit for a few minutes, then strain, pressing to extract as much liquid as
possible.
Heat the peanut oil in a large skillet over medium heat and add the ginger
and garlic. Cook, stirring, until the garlic begins to color. Add the
coconut milk and the jalapeno or chile and bring to a boil; lower the
heat, add salt and pepper, and taste. Chop the spinach coarsely and simmer
it in the liquid about five minutes. Raise the heat to high and boil off
any excess liquid, stirring occasionally. Serve immediately.
Makes 4 servings
Time: 20 minutes
Other Greens to Use: chard.
AuthorNote: Creamed spinach without the cream but with a ton of flavor.
Source:
"Leafy Greens by Mark Bittman, 1995, 2012"
S(Formatted by Chupa Babi):
"Nov 2012"
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Per Serving (excluding unknown items): 189 Calories; 17g Fat (72.8%
calories from fat); 5g Protein; 9g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 99mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 1/2 Fruit;
3 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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