Spinach in coconut milk is a traditional dish from Northeastern Brazil that is served as an accompaniment for codfish casseroles or other seafood dishes. It is comforting and very delicious!
Blanching: To peel a tomato, first use your paring knife to cut out the stem. Then slice a shallow X in the bottom end. Using a slotted spoon, plunge the tomato into boiling water for about 20 seconds, then plunge it into a bowl of iced water. This will stop the tomato from cooking and further loosen the skin. Remove the cooled tomato and peel away the skin.
Over medium-high heat, sauté the onion until translucent. Low the heat to medium, add the tomatoes and garlic, and sauté for about 60 seconds.
Add bredo/spinach, sauté a little bit more. Then, add the coconut milk, salt, pepper, and chicken bouillon powder or cumin. Stir. Let cook for about 5 minutes over medium-low heat (10 minutes if using bredo). Serve spinach in coconut milk as an accompaniment for seafood dishes.
For the vegetarian version, omit the chicken bouillon and add a bit more salt.
Recipe Notes
This side is also an indispensable dish at Easter in Brazil. I personally like to serve it as an accompaniment for a cod fish casserole, whose recipe will be posted at Easter time.*If you are using bredo instead of spinach, before following the directions below, separate the bredo leaves from the stalk, wash them, and scald to remove the sap. Drain and reserve.
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
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