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Spinach-in-coconut-milk, Bredo-no-coco
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Spinach in Coconut Milk (Bredo no Coco)

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!
Course:Side Dish
Cuisine:Brazilian
Keywords:bredo no coco, spinach in coconut sauce
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories193 kcal
Cost $ 0.50 per person

Equipment

  • stovetop

Ingredients

  • 2 bunches bredo* or 20 oz ( about ½ kg) baby spinach, washed and pat dried
  • 2 tablespoon vegetable oil
  • 1 medium yellow onion small diced
  • 4 medium tomatoes blanched, deseeded, small diced
  • 2 cloves garlic minced and pasted
  • Salt and pepper to taste
  • 2 teaspoon chicken bouillon powder or ¼ teaspoon cumin (vegetarian version)
  • ½ cup coconut milk 1 cup if using alfredo

Instructions

  • 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

Calories: 193kcal | Carbohydrates: 15g | Protein: 7g | Fat: 14g | Saturated Fat: 11g | Sodium: 384mg | Potassium: 1342mg | Fiber: 6g | Sugar: 5g | Vitamin A: 16965IU | Vitamin C: 67mg | Calcium: 195mg | Iron: 6mg

** 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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