Braised Coconut Spinach with Lemon


I love this dish for its’ simplicity and its’ flavor profile. The combination of swiss chard, spinach with┬áthe garlic, ginger and lemon juice are just divine. Let this sit overnight and it will blow your socks off the next day when you heat it up for lunch.

Sprinkle a healthy dose of pepitas over the top and some high quality feta and you have a complete meal, as far as I’m concerned.

2 teaspoons coconut oil
1 small yellow onion, diced
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger
1/2 cup oil packed sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tablespoons juice)
1 pound baby spinach and/or swiss chard
1/2 (14-ounce) can coconut milk
1 teaspoon salt, or to taste

To serve: sprinkle pepitas and high quality feta on top.

Heat the coconut oil in a large, deep Dutch oven over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, and lemon zest. Cook for 3 minutes, stirring frequently.

Toss in the spinach and swiss chard, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach and swiss chard has been added, pour in the coconut milk, salt, and lemon juice. Bring to a simmer, then turn down the heat and cook for 10 minutes, or until warmed through. Taste and add more salt and lemon juice, if necessary.

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