While we didn’t have spinach readily available when I was growing up in the Caribbean, I always had a deep love for greens like dasheen bush, Jamaican callaloo, and pak choi. After moving to Canada and not being able to find those familiar favorites, spinach quickly became my new go-to.
This Simple Caribbean Coconut Spinach is one of the ways I bring that island flavor into my kitchen. It’s a quick vegan side dish, simmered with coconut milk, garlic, scallions, and a touch of nutmeg, full of flavor and warmth. Whether you’re cooking up a Caribbean Sunday lunch or looking for a healthy weeknight option, this is a dish I make often, and I think you’ll come to love it too.
Ingredient Guide
- Baby Spinach: A tender green that wilts quickly and soaks up flavor; use fresh, not frozen.
- Garlic: Adds deep, savory aroma; dice fine to avoid burning.
- Scallions: Lends a fresh, mild onion flavor; use both white and green parts.
- Coconut Oil: Traditional Caribbean fat for richness; any neutral oil can be substituted.
- Salt: Enhances flavor; adjust based on preference.
- Bird’s Eye Pepper: For heat without overpowering; leave whole to control spice.
- Black Pepper: Balances the sweetness of coconut milk with mild spice.
- Coconut Milk: Creamy and rich; don’t use low-fat for this dish.
- Nutmeg: Brings warm, earthy depth; grate fresh if possible.
- Lemon Juice: Helps reduce the astringent “itch” some get from spinach.
Shopping Made Easy
- Look for pre-washed baby spinach in the produce aisle; it saves prep time and cooks down evenly.
- Fresh garlic and scallions are widely available and add essential island aromatics.
- Use full-fat canned coconut milk found in the international or Caribbean aisle for the best flavor.
- Bird’s eye peppers may be sold as Thai chilies; substitute with a small hot pepper of your choice or omit entirely.
- Freshly grated nutmeg has a stronger aroma than ground; buy whole nutmeg in the spice section if available.
What can I use instead of bird’s eye pepper?
You can substitute with Scotch bonnet (for more heat), cayenne (a pinch), or omit it entirely for a milder dish.
Can I use frozen spinach?
Frozen spinach will work, but drain thoroughly before adding to avoid excess water. Fresh baby spinach gives the best texture and flavor.
Is this similar to Jamaican callaloo?
It’s inspired by callaloo in texture and preparation but uses spinach instead of chorai or dasheen bush. The flavor is similar with coconut milk and aromatics.
Can I make this ahead?
Yes. Store in an airtight container in the fridge for up to 3 days. Reheat gently to preserve texture and flavor.
Why add lemon juice at the end?
Lemon juice helps neutralize oxalates in spinach, reducing the itchy feeling some people experience in their throat.
Simple Caribbean Coconut Spinach
Ingredients
- 1 lb baby spinach
- 2 cloves garlic diced fine
- 2 stalks scallions chopped
- 1 1/2 tablespoon coconut oil
- 1/4 teaspoon salt
- 1 pinch nutmeg freshly grated
- 1/4 teaspoon black pepper
- 1/4 cup coconut milk
Optional
- 1 Bird’s Eye pepper
Instructions
- Wash and drain the baby spinach thoroughly. A salad spinner helps speed this up.
- In a wide pan, heat the coconut oil on low heat. Add garlic, scallions, and black pepper. Sauté for 3 minutes, ensuring the garlic does not burn. Add the whole bird’s eye pepper if using.
- Begin adding spinach in batches, stirring as it wilts to make room for more. Once all the spinach is in, sprinkle with salt and nutmeg. Increase heat to medium-high.
- Stir well and pour in the coconut milk. Do not cover the pan.
- Allow the mixture to come to a boil. Cook uncovered for 7–10 minutes, or until liquid evaporates and spinach reaches desired texture.
- Adjust salt to taste. Remove from heat and squeeze in a few drops of lemon juice if using.
- Serve warm as a flavorful vegan side.
