One of my favorite ways of preparing spinach is by adding butter and cream to it. Creamed spinach, I call it. I was planning on making a huge batch the other day when I realized that we had run of of cream. I had already blanched the spinach and I was wondering what to do with it. Why not coconut cream or milk? Why not a paste that I can use with several dishes much like the Italians add pesto to a lot of things?
The spinach puree and coconut milk paste was so good and so versatile, and I added it to a soup, spring rolls and fish. Three dishes made extra tasty with the addition of the spinach and coconut milk paste. … Continue reading »