Greens In Coconut Cream

I love to eat greens raw. But if I was to choose how I would like them cooked I would have to say with coconut cream. This is a very simple and yet delicious way to enjoy leafy greens. It is quick and easy to prepare. The type of coconut cream you use also makes a difference to the flavour.

Serves 4-6

Ingredients

500g fresh spinach or silver beet leaves

1 large brown onion, finely chopped

600g coconut cream

1 ½ tablespoon light tasting cooking oil

1 teaspoon salt

Method

- Wash leaves under cold running water, remove center stalk if using silver beet. Roughly chop leaves.

-  Put leaves in salad spinner to remove excess water. If you do not have a spinner, place in a tea towel and pat dry. Set leaves aside.

-  Heat oil in a medium size pan. Reduce heat to low and add onion, cook 2 minutes. 

- Add coconut cream and salt. 

- Add chopped leaves and fold through coconut cream until leaves begin to wilt. Cook 25 minutes with lid on. Keep heat on low so mixture is just simmering. Stir occasionally. When cooking time is completed mixture should be thick and creamy. 

- Serve as a side dish. Very delicious. 

Psalm 5:11 But let all those that put their trust in thee rejoice: let them ever shout for joy, because thou defendest them: let them also that love thy name be joyful in thee

Posted by Yiannoulla