Coconut Creamed Spinach
1 tablespoon olive oil
1 small red onion–peeled, halved and thinly sliced
3 garlic cloves, peeled and thinly sliced
One ½-inch piece fresh ginger, peeled and minced
8 cups spinach
1 cup coconut milk
½ teaspoon cayenne pepper
½ teaspoon curry powder
1 teaspoon smoked paprika
Kosher salt, to taste
In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, 5 to 6 minutes. Add the garlic and ginger, and cook until fragrant, 1 minute more.
Add the spinach a few handfuls at a time, stirring until it wilts before adding more. Continue until all the spinach is added.
Add the coconut milk and bring to a simmer. Simmer until the mixture thickens, about four to five minutes. Season with the cayenne pepper, curry powder, paprika and salt, and stir to combine. Serve immediately.