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–+ servings
Vegan coconut spinach in a pan on the stove

Simple Caribbean Coconut Spinach

A vegan Caribbean side dish simmered in coconut milk with garlic, scallions, and a touch of pepper heat.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dishes, Vegan, Vegetarian
Cuisine Fusion
Servings 4

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.
    washing baby spinach
  • 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.
    Garlic, scallions, and pepper in a pan
  • 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.
    Add spinach to pan
  • 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.
    Wilted spinach in pan with bird's eye pepper
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