COCONUT-GINGER SPINACH with Ras el Hanout
How to turn, “No, I really want to like spinach, but…” into, “Whoa! This is delicious!”
My argument with cooked spinach grew out of its somewhat – how do I put this? – squeaky or tannic characteristics. That and the fact that it always seemed overcooked, or at least never properly cooked. Indian restaurants served the only spinach I didn’t object to, except for a wonderful Moroccan spinach soup my friend Mike made.
How then to make spinach delicious at home? The trick lies in two common pantry ingredients: coconut milk and ginger. My kids and I, all of whom formerly objected to spinach, love this. The coconut milk tempers the spinach and brings out its sweetness.
Serve the spinach with rice and lentils or chicken and you have an easy, complete, incredibly nutritious meal.
Coconut-Ginger Spinach with Ras el Hanout
Scant 1 Tbsp grated ginger (1 piece about the size of your thumb to the first joint)
3 clove garlic, minced (about 1 tablespoon)
1 teaspoon ras el hanout
1 14-oz bag of frozen spinach, thoroughly washed, or 1 lb frozen spinach
½ can of coconut milk (approximately 7 ounces)
1½ tsp olive oil or butter
Heat the oil in a 2-qt saucepan over a medium-low flame. Add the garlic, if using, and ginger. Stir for 2 minutes, until aromatic. Add the ras el hanout and stir for a minute. Add the spinach and cook on low heat for about 1 minute, until the spinach begins to break down and the water from it starts to evaporate. Add the coconut milk and cook, uncovered, over low heat until the coconut milk begins to evaporate.
Serves 2 as a main course or 4 as a side dish.