Creamed Coconut Spinach

creamed coconut spinach
Photo: Bobbi Lin

Martha's Omani-inspired creamed spinach spices things up with coconut milk, fresh ginger, cumin, and a touch of jalapeno.


  • 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


  1. 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.

  2. 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.

  3. Stir chopped spinach into coconut mixture and season with salt and pepper.

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