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Spinach with Coconut Milk
Ingredients
- 3 (10-oz.) packages frozen, cooked, and chopped spinach
- 3 cans coconut milk
- 2 tablespoons ground turmeric
- 2 teaspoons sea salt, more or less, to taste
- 2 teaspoons onion powder (you can use fresh onions, just saute them until the onions are softened)
- 2 teaspoons lemon powder (or use freshly squeezed lemon juice), more or less, to taste
- 1 teaspoon hot pepper paste or diced hot peppers, optional (add more or less, to taste)
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Directions
- Place the frozen spinach in a colander (then place the colander inside a larger bowl) to thaw the spinach and allow any water to drain. After the spinach is completely thawed, squeeze the spinach to get rid of as much water as you can. Place the fully drained/squeezed spinach into a medium-sized pot.
- Add the coconut milk, turmeric, salt, onion powder, lemon powder, and hot pepper to the pot. Stir to combine the ingredients.
- Cook the spinach over low heat, just until heated through. Do NOT bring the mixture to a boil or the coconut milk will start to separate.
- Taste and add adjust the amount of salt, lemon power or juice, and hot pepper to your liking. Serve and ENJOY!
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