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Coconut Creamed Spinach and Kale

Serves 6
Time 35 min
Sturdy kale and tender spinach are a delicious combination in this update of a classic side dish. It’s terrific with roasted or grilled meats or serves alongside rice and beans. Watch our how-to video.
Ingredients
  • 1 1/2 cup coconut milk
  • 1 yellow onion finely chopped
  • 2 cloves garlic finely chopped
  • 1/2 cup regular or golden raisins
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 1 (3/4-pound) bunch kale tough stems and ribs removed, leaves thinly sliced (about 8 loosely packed cups)
  • 1/2 pound spinach (about 8 loosely packed cups)
Method

Combine coconut milk, onion and garlic in a large saucepan and bring to a simmer over medium heat. Adjust heat and cook at a bare simmer, stirring frequently, until onion is translucent, about 5 minutes. Stir in raisins, salt, pepper and nutmeg.

Raise the heat to medium and add kale a few handfuls at a time, stirring and adding more when it wilts. Cover and cook, stirring occasionally, for 12 minutes. Uncover and add spinach a few handfuls at a time. Stir well and cook, uncovered, until kale and spinach are very tender and excess liquid has mostly evaporated, 6 to 8 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/2 cup coconut milk
  • 1 yellow onion finely chopped
  • 2 cloves garlic finely chopped
  • 1/2 cup regular or golden raisins
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 1 (3/4-pound) bunch kale tough stems and ribs removed, leaves thinly sliced (about 8 loosely packed cups)
  • 1/2 pound spinach (about 8 loosely packed cups)