Coconut Creamed Spinach

Creamed spinach is one of my favorite things to eat as it’s a luxurious way to enjoy some greens.   This dish is a labor of love and not in that it takes a long time to cook, but in the fact that destemming  the spinach requires patience and dedication. Using baby spinach  can make your life easier.

The flavors are a nod to callaloo, a Caribbean greens dish utilizing large local leaves such as taro and amaranth and traditional flavors (scotch bonnet chiles, thyme, coconut and allspice).  A word of warning – this dish is spicy.  The chile peppers used are fierce, but they are tamed by the coconut milk and reach a level of pleasurable pain.

I can easily eat a big bowl of this spinach on my own, but it also goes well spread over some grilled flat bread.

Coconut Creamed Spinach
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 8oz/240mL can coconut milk
  • 2 lbs/1 kg fresh spinach, washed, destemmed, and finely chopped
  • 1 scotch bonnet or habanero chile sliced in half and deseeded
  • 4 medium tomatoes, finely chopped
  • 2 onions, finely chopped
  • a few sprigs of thyme
  • 2-3 allspice berries
  1. In a heavy bottomed pot heat a neutral oil over medium heat. Add the onions and saute until translucent. Add tomatoes, chile spices, herbs and cook until tomatoes start to release their juices.
  2. Add spinach in batches as it wilts down. Cover and cook until all spinach is fully wilted.
  3. Add coconut milk and stir to fully incorporate with spinach. Cook until warmed through. Salt and pepper to taste. Remove chile before serving.

Caribbean Creamed Spinach (2)

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