Dr. Tionna Jenkins created this delicious Creamy Coconut Kale & Spinach recipe for her cooking demo for Afro-Vegan Society's first annual Veguary Program. This simple and delicious dish is prefect as a side dish, spread, or dip. It's a super satisfying and savory way to get in your get in your greens for a nutritious vegan lifestyle.
1 13.5oz. can Full Fat Coconut Milk
8-10 oz. Fresh Kale and Spinach
1 White Onion
2 thin slices of Ginger Root (grate it-optional)
1 whole Red Tomato
1 to 1.5 teaspoons of Garlic Salt
1 to 1.5 teaspoons of Minced Onions
1 to 1.5 teaspoons of Onion Powder
1 to 1.5 teaspoons of Cayenne Pepper
1 to1.5 teaspoons of Cumin
1 to 1.5 teaspoons of Salt (or non-salt seasoning)
1 to 1.5 teaspoons of Turmeric
1/4 cup Water
2 tablespoons of Grapeseed Oil
Please note, before you begin, make sure to pre-wash & thoroughly clean all of your vegetables.
On the cutting board, use a medium to large knife and cut the white onion, ginger root and tomato.
Next, add the coconut milk, kale & spinach to a large pot. Stir and cook over medium heat until the coconut milk is warmed through and has wilted the kale & spinach for about 10 minutes or so.
Place a top on the pot to simmer. Please note, do not overcook this mixture, make sure you are stirring frequently while it is on the heat.
Once the kale and spinach have wilted down, remove the pot from the heat and slowly remove the top from the dish. Make sure to stir to ensure the mixture is all mixed thoroughly.
Transfer the warm coconut milk and kale & spinach to a blender and pulse until the spinach is in medium to small pieces.
Make sure to add slowly ¼ cup water before you blend. Blend to your specifications, make sure to not over-blend or else you will have a very fine soup (unless that is your desire). Set this mixture aside.
Take the diced onions, tomatoes, ginger root and add into cast iron skillet.
Make sure to add all of your other seasonings listed above.
Sauté the vegetables in grapeseed oil on medium to low heat. Sauté until the onions are soft (about 8 to 10 minutes). Note: An alternative to sautéing the vegetables in grapeseed oil is vegetable broth, water or vegan butter using the same measurement as the grapeseed oil.
Finally, add the coconut kale & spinach mixture back to the cast iron skillet and stir to combine. Allow the mixture to heat on low, stirring occasionally.
Taste the creamed spinach and add more salt or other seasonings to taste.
Serve with any sides like, crackers, chips, cornbread or eat it as a main dish!
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