Coconut Creamed Spinach

coconut creamed spinach

I’m a creature of habit.

When it comes to basic meals, I tend to make the same thing over and over again. And since I’m a much better baker than chef, I prefer making dishes that I know are solid. Usually I rotate my Spicy Garlic Greens and my Plantain Fries, then I add some kind of crock pot meat that I can stretch out for about a week. Easy peasy.
A few weekends ago the BF took me out to Tap Tap, a local Haitian restaurant on Miami Beach, for the first time. I’ve been living on the beach for 3 years now and I still barely get out of my house to experience local hangouts like Tap Tap.

Most of their meats are grassfed and their veggies are organic. While Tap Tap wouldn’t be considered totally Primal, I’d say it’s a good start. We ordered the fried goat tidbits with a spicy creole sauce as an appetizer. Then I had the oxtail stew for my entree while he had the Berkshire farms pork chunks. As for our sides we both had rice (I ate about a third of my portion, which was plenty) and a side of cornmeal grits. I could eat grits all day, everyday and I’m not even kidding.

Our last side dish was their famed “Coconut Spinach”. Yum!

Tap Tap Spinach w/fried plantain

Tap Tap’s coconut spinach with fried plantain.

It was a pretty easy recipe to remake and now it’s become a weekly staple in my house. I normally make it with frozen chopped spinach and Mancini Roasted Red Peppers from a jar for maximum simplicity but if you want to use fresh spinach and home made roasted red peppers feel free to knock your socks off.

Coconut Creamed Spinach | South Beach Primal

Coconut Creamed Spinach

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2-3 servings

Coconut Creamed Spinach

Ingredients

  • 1 can (13.5 fl oz) coconut milk
  • ½ roasted red pepper, diced
  • 2 plum tomatoes, cored and diced
  • ½ tsp salt
  • 3 cloves garlic, minced
  • 2 tablespoons butter (optional for those that don’t do dairy)
  • 8 oz cooked frozen spinach, drained

Instructions

  1. Sautee coconut milk, red pepper, tomatoes, salt and garlic over medium low heat for 10 minutes.
  2. Slowly add butter while stirring, then add cooked spinach and allow to simmer for 5 minutes. If you have fresh spinach on hand, simply add it to the sauce at the end until it wilts to your satisfaction and serve.
http://www.southbeachprimal.com/coconut-creamed-spinach/

Comments

  1. Mariela says

    I live in Miami and I have been to Tap Tap many times. I love their food and following a paleo diet find many options to eat especially this coconut creamed spinach. I make this as a side dish to my grilled or pan fried salmon. It is the best thing ever! Thank you for sharing this wonderful recipe from one of our very cultural places from Miami such as Tap Tap and if anyone is the area I would recommend them to go and also try out their mojitos!

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