Arick Kraus October 27, 2020 Fall Recipes
Extra-virgin olive oil
1 pound spinach
1 shallot, chopped
¼ teaspoon sea salt, more to taste
2 garlic cloves, minced
¾ cup full-fat coconut milk or ½ cup heavy cream
½ teaspoon Dijon mustard
1 tablespoon cornstarch, mixed with 2T warm water
2 teaspoons lemon juice
Freshly ground black pepper
1 .Heat ½ teaspoon of olive oil in a large skillet over medium heat. Add the spinach, toss until just wilted, adding more oil if needed if the pan gets too dry. Transfer to a strainer and squeeze out the excess water.
2. Wipe out the pan and heat 2 teaspoons of olive oil over medium heat. Add the shallot and salt and cook until soft, 5 to 8 minutes. Stir in the garlic and sautéed spinach, then add the coconut milk, mustard, and cornstarch mixture, and stir until combined. Stir in the lemon juice, season to taste with more salt and pepper, and serve.