I've seen quite a few different recipes for creamed spinach but of course I never have all the ingredients for them in hand. So I just pulled whatever I had in my fridge and cabinet that I thought would taste good with spinach and low and behold it was AWESOME!!! It also includes an extra veggie that is easy to find at local grocery stores. The chayote squash add extra flavor, thickness, and texture to the dish.
Creamy Coconut Spinach
Serves 4
Ingredients
Bag of fresh spinach
1 chayote squash
Onion
Garlic
3/4 of a can of coconut milk
1tsp of Italian seasoning
Salt and pepper, to taste
Directions
1. Dice onion and garlic and add into a hot skillet. Cook until they soften.
2. While the onion and garlic cook, peel and chop the chayote squash. Add to the skillet.
3. If desired, add salt and pepper to the veggies.
4 Once the veggies have cooked for about 10 minutes add 3/4 of a can of coconut milk. Let the mixture come to a boil, then reduce to a simmer for about 5-10 minutes.
5. Add the coconut milk and vegetable mixture to a blender and blend till smooth.
6. After blending, return the coconut mixture to the skillet.
7. Add the bag of spinach to the coconut mixture, simmer for about 5-10 minutes.
8. And your done! Enjoy!!!
