A Sexier Creamed Spinach
Inspired by Samoan palusami, this recipe makes for an impressive pan of the creamiest, most flavorful spinach, baked until bubbling and golden brown on top. Perfect alongside your favorite protein, or as a simple main, with some salty, buttery flatbread.Â
1 TBSP olive oil
1 small white or sweet onion, finely chopped
2 garlic cloves, minced
Two 10-ounce packages of frozen spinach, thawed and very well drained/pressed
14.5-ounce can full fat coconut milk
4 ounces cream cheeseÂ
½ tsp crushed red pepper flakes
½ tsp freshly grated nutmeg (give or take)
Salt and pepper, as needed
1 cup grated parmesan cheese
1 cup shredded mozzarella
Preheat your broiler and adjust your oven rack to the middle position.
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In a large skillet set over medium high heat, add the olive oil and when it’s hot, add the onion. Season with a little salt and pepper and cook until tender; about 5 minutes. Add the garlic, and cook for an additional 30 seconds, stirring constantly.Â
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Add the spinach, coconut milk, and cream cheese (making sure the spinach is as squeezed and drained of its excess water as possible). Cook, stirring, until the cream cheese has fully melted. Add the red pepper and the nutmeg. Season to taste with salt and pepper. If it looks a little thick, you can thin it out with water, milk, half and half, heavy cream, or more coconut milk (you get the idea). Top with the cheeses and place under the broiler until bubbly, golden brown and crusty; about 3 to 5 minutes. Serve hot.Â
