Coconut Braised Spinach and Cannellini

This simple side dish is a great way to add some extra vegetables and fiber to your meal. The coconut milk adds a creamy richness, while the cannellini beans provide a hearty texture. The spinach wilts quickly, so this dish is ready in just a few minutes.

I first came up with this recipe when I was looking for a way to use up some leftover coconut milk. I had a can of cannellini beans in the pantry, and some spinach in the fridge, so I threw it all together and hoped for the best. The result was a surprisingly delicious and satisfying side dish. I've been making it ever since.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 (15 ounce) can coconut milk
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 bunch spinach, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Stir in the coconut milk, cannellini beans, spinach, salt, and pepper.
5. Bring to a simmer and cook for 5 minutes, or until the spinach is wilted.
6. Serve immediately.

Why It Works

• The coconut milk adds a creamy richness to the dish.
• The cannellini beans provide a hearty texture.
• The spinach wilts quickly, so this dish is ready in just a few minutes.