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.
Coconut Spinach
serves 2
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.
What a beautiful meal! The greens are so attractive, they practically jump out of the page. The photo alone makes me want to cook this.
Thank you! The photo turned out better than I expected, and so did the food.