Best 3 Amaranth Leaves Spinach In Coconut Milk Recipes

AMARANTH LEAVES SPINACH IN COCONUT MILK

Steps:

• Bring water and salt to the boil in a large pot.
• Add washed amaranth leaves and boil for 15 minutes or until tender.
• In a separate pan, heat the oil and cook the chopped onion until golden brown.
• Add the chopped tomatoes and cook until soft.
• Add the well drained amaranth leaves and stir to combine.
• Add the coconut milk and continue cooking for about 10 minutes.
• Adjust seasoning or add lemon juice to taste.

COCONUT CREAMED SPINACH

Steps:

• Heat olive oil in a large skillet over medium heat. Add the mushrooms, shallot, and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.
• Gradually add spinach by handfuls, stirring until it wilts. Continue until all the spinach is in the skillet, about 5 minutes.
• Gradually pour in coconut milk and vinegar and bring to a simmer. Simmer until mixture thickens, 4 to 5 minutes.
• Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve immediately.

CREAMED COCONUT SPINACH

Steps:

• Heat scant 1 tablespoon ghee in a large Dutch oven over medium. Add spinach and cook, stirring, until just wilted, 3 to 5 minutes. Drain spinach in a sieve, pressing to remove excess liquid. Let cool slightly, then roughly chop.
• Return pan to medium heat and melt remaining 2 tablespoons ghee. Add shallots, ginger, and jalapeno and cook until softened, 3 to 5 minutes. Stir in flour, cumin, and sugar and cook for 1 minute, then slowly whisk in coconut milk. Bring to a boil, reduce to a simmer, and cook until thickened, 1 to 2 minutes.
• Stir chopped spinach into coconut mixture and season with salt and pepper.