Spinach with chiles and coconut milk from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (page 260) by Mark Bittman

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Notes about this recipe

  • Hannaha100 on November 26, 2016

    Made this to use up leftover coconut milk and spinach, and we liked it! (I did skip the garlic as I always do). De-stemming the spinach took much longer than I expected but I don't think it really needed 30 minutes to cook. Can add other greens.

  • krobbins426 on July 03, 2011

    It might be because I added mushrooms that were going to go bad to this, but it came out incredibly oily. Garlic overpowered the coconut taste.

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