Food & Cooking Recipes Lunch Recipes Creamed Coconut Spinach Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: Bobbi Lin Servings: 4 Martha's Omani-inspired creamed spinach spices things up with coconut milk, fresh ginger, cumin, and a touch of jalapeno. Ingredients 3 tablespoons ghee 20 ounces flat-leaf spinach, washed and drained 2 shallots, halved and sliced 1 tablespoon minced fresh ginger 2 teaspoons minced jalapeno chile 2 tablespoons unbleached all-purpose flour ½ teaspoon ground cumin Pinch of sugar 1 cup coconut milk Kosher salt and freshly ground pepper Directions Heat scant 1 tablespoon ghee in a large Dutch oven over medium. Add spinach and cook, stirring, until just wilted, 3 to 5 minutes. Drain spinach in a sieve, pressing to remove excess liquid. Let cool slightly, then roughly chop. Return pan to medium heat and melt remaining 2 tablespoons ghee. Add shallots, ginger, and jalapeno and cook until softened, 3 to 5 minutes. Stir in flour, cumin, and sugar and cook for 1 minute, then slowly whisk in coconut milk. Bring to a boil, reduce to a simmer, and cook until thickened, 1 to 2 minutes. Stir chopped spinach into coconut mixture and season with salt and pepper. Rate it Print