Okay, so I lied. I didn’t actually finish off the bag of shredded coconut. I ran out of flour before I could make another loaf cake. What a tragedy… Or maybe not.
Not too long ago, a recipe from a blog I found during my vegan days popped up in my inbox. In this colorful side from Sri Lanka, the author paired two ingredients I would never have thought to combine—coconut and kale—into a flavorful and cohesive dish.
Well, darn. I didn’t have any kale, let alone any other type of cabbage.
But what’s cooking without a little improvisation?
In simplifying the recipe by swapping in spinach and spicing with solely salt and pepper, I managed to use up a bit more of the coconut in a delicious dish that I could serve with my meal instead of after it.
This side comes together in less than 5 minutes, which makes it perfect for those hectic weekday nights.
4 large handfuls of baby spinach
⅓ c. shredded sweetened coconut
salt & pepper
- Lightly coat a pan with nonstick cooking spray. Cook the spinach over medium-low heat, stirring often, until the spinach leaves deepen in color and wilt. Add all but 1 tbsp of coconut to the pan, and cook 1 min more. Season with salt and pepper to taste. Plate the coconut spinach, top with reserved coconut, and serve immediately.